Manufacturer: TCHO
Cocoa Content: 70%
Location: Ghana
Manufacturer Website
Rating: B

TCHO is a chocolate manufacturer from San Francisco whose chocolates are primarily sold at Starbucks as well as Whole Foods (in certain regions). I was recently given a sample of their 4 "flavor" chocolates. These are single-origin chocolates that have been selected to highlight certain flavors common to dark chocolate. Today I am tasting the "Chocolatey", which is a 70% dark chocolate bar made with Ghanan cacao. The bar is mahogany-red in color. the nose detects vanilla and cocoa powder.

On the palate there is a very prominent walnut note up front that transitions to espresso. Fudge is notable, as are some earthy and woody highlights. There is a fairly mild acidity that leads to the faintest hint of blackberries. Chewing the TCHO Chocolatey beings forward vanilla, sweet spice, banana and coffee grounds. The melt is quite smooth. The finish has fudge and nuts with trailing berry notes as well as some caramel.

The TCHO Chocolatey is an enjoyable chocolate. I certainly see where they get the Chocolatey descriptor, as fudge is prominent, as well as a heavy nuttiness up front. Overall, the flavor profile is fairly nondescript, but this is a tasty bar nonetheless.

Manufacturer: Chocolat Bonnat
Cocoa Content: 75%
Location: Venezuela
Manufacturer Website
Rating: A-

Today we are tasting Bonnat's take on the legendary Chuao chocolate. The Bonnat Chuao bar is deep brown with ruby and purple highlights. The nose has woody and nutty notes along with some espresso.

The palate first finds nutty notes, followed by a building acidity. There is some juiciness here with a faint orange peel/citrus note. There is a rich chocolate flavor. Espresso, oak, vanilla and mint all highlight the chocolate flavor. Chewing the Chocolat Bonnat Chuao brings forward notes of wood, nuts, earth, cinnamon and a rich chocolate note that is reminiscent of pudding or mousse. The Bonnat Chuao has a smooth melt with some cooling sensation and a bit of a fudgy texture. The finish is complex with rich chocolate, bitter espresso, nuts, orange peel and sweet spice aromatics.

While the Bonnat Chuao is a great chocolate bar, I did find the flavors to be a bit understated. With that caveat, the construction and melt are absolutely flawless, and the "chocolatiness" is outstanding. This is probably the most accessible Chuao I've tried. If you're looking to dip your toes in ultra-premium dark chocolate, this is a good place to start.

Manufacturer: Pralus
Cocoa Content: 75%
Location: Venezuela
Manufacturer Website
Rating: A+

Today we turn to Pralus for their interpretation of the legendary Chuao bean. Right from the beginning it is clear that this is something special as the Chuao bar is packaged in a mini-box as opposed to the usual paper and foil packaging. The bar is brown with plenty of brick-red highlights. The nose detects rich, earthy chocolate with a touch of mint.

On the palate, the classic Pralus roast notes are unmistakeable. There is a lively acidity here with lemon notes. Earthiness is pronounced, in particular a big tobacco note. There is a bite of bitter espresso that fades into waves of alternating acidity and earthiness. Behind all the layers there is a rich chocolate background. Also here are some smoke and wood (mesquite in particular). Chewing the Pralus Chuao brings forward rich chocolate, oak, walnuts and lemon zest. The melt is smooth and creamy, with some astringency at the end. The finish is long and evolving. Wood smoke, citrus and smoky espresso start out, then some nuttiness starts to peek through, and oaky tannins start to show up after a long fade.

Pralus has taken an exceptional bean and produced an equally exceptional chocolate with their interpretation of the Chuao. The end result is amazingly complex, yet the rich chocolate flavor never gets lost. This isn't as heavily roasted as some of their other offerings, but the flavor is unmistakably Pralus. The Pralus roast style is a perfect match for the earthiness in this chocolate, but the fruit notes are still able to shine through. This chocolate is about as good as it gets.