Manufacturer: Waialua Estate
Cocoa Content: 70%
Location: Oahu, Hawaii, USA
Manufacturer Website
Rating: A+

Up for review today is the Waialua Estate dark chocolate bar. The Waialua Estate has the unique distinction of being 100% American from bean to bar. The beans are grown at the Dole plantation in Hawaii, and the bars are being made by Guittard. The bar itself is mahogany in color with reddish-purple highlights.

On the palate there are smoky, roasted chocolate notes up front. What starts out as a moderate acidity builds to a lively level, revealing pineapple, citrus, red berries and green bananas. Some mint and floral aromatic flavors are here. Espresso, sea salt, black pepper and creamy notes are all present as well as some earthiness in the background. Chewing the Waialua Estate opens up spearmint, green bananas and a rosy floral note. The bar melts perfectly on the tongue. It is smooth, creamy and leaves a slight cooling sensation. The finish has floral notes, fruit, and coffee (along with a faint espresso bitterness). All notes seem to fade in perfect unison.

The Waialua Estate bar is a true masterpiece. It is perfectly crafted, has great complexity and a very distinct flavor. This is a perfect example of terroir as it relates to chocolate. The Hawaiian volcanic soil leads to a one-of-a-kind flavor that this bar captures perfectly. While my previous experiences with Guittard have been hit-or-miss, this bar is truly one of the elite.

Manufacturer: Scharffen Berger
Cocoa Content: 72%
Location: Vietnam
Manufacturer Website
Rating: A

Up for review today is a single source dark chocolate bar from Scharffen Berger, the Ben Tre. This is a 72% bar made with cacao from Vietnam. The bar is a deep brown with lots of red and purple.

At first taste the palate is immediately hit with an intense, rich chocolate flavor. There are some spice notes here, with cinnamon and a touch of black pepper. This bar has a very lively, almost juicy, acidity which brings out flavors of green banana, pineapple, strawberries and citrus. Chewing the Ben Tre brings forward vanilla, fresh strawberries and cinnamon. The chocolate melts to a smooth, creamy consistency with a bit of a cooling sensation. The finish has a squirt of lemon with a dash of cinnamon. At the very tail end, there is a hint of herbal bitterness.

When I took my first taste of the Ben Tre, I literally said "Wow" out loud. This bar has an insanely good, rich chocolate flavor and a great, vibrant acidity. I really want to give this bar an A+ rating based on taste alone, but there are a few minor issues separating this bar from perfection. First, the acidity is so dominant that some subtle undertones are a bit muted. Secondly, there is a faint off note of herbal bitterness at the tail end. Despite these quibbling issues, the folks at Hershey have nailed it with the Scharffen Berger Ben Tre. You owe it to yourself to try this dark chocolate bar ASAP.

Manufacturer: Pacari
Cocoa Content: 65%
Location: Ecuador
Manufacturer Website
Rating: B

Today's tasting is the Manabi 65% dark chocolate bar from Pacari. Pacari produces single-source organic chocolates bean-to-bar exclusively from Ecuador. Manabi is located in southwestern coastal Ecuador, and the beans used in this bar are from that region. The bar itself is a ruddy brown color.

The Manabi hits the palate with roast coffee and hot cocoa notes. Floral and herbal flavors are notable as well. The acidity level starts off rather mild, but then slowly builds to a rather lively level with notes of ripe strawberries and raspberries. Undertones of black pepper are detectable as well. Chewing the Manabi brings forward notes of currants and a faint cashew nuttiness. The texture of the Manabi bar is slightly coarse with some grittiness. The finish has green bananas, floral notes, hot cocoa and some spice. There is also a faint herbal bitterness.

I have some mixed feelings about the Manabi dark chocolate. I really like how the flavor develops over time. There is an herbal bitter note that seems a bit off to me, and there are definitely some construction issues. Still, I like what I see so far in this bar from Pacari. I'm looking forward to trying some of their other dark chocolates.

Manufacturer: Amano
Cocoa Content: 70%
Location: Madagascar
Manufacturer Website
Rating: B+

Up for review today is the Amano Madagascar 70% dark chocolate bar. The Madagascar, like many Madagascan dark chocolates, is fairly light in color for a 70% chocolate. It is light mahogany in color with a reddish-orange hue.

On the palate there is a rich espresso-chocolate roasted note up front. Acidity pops out vibrantly with lemon peel citrus flavor and some tart berry notes. In the background there are hints at earthiness and green bell pepper. Some herbaceousness combines with the citrus to hint at a bit of lemongrass. Chewing the Amano Madagascar opens up a big lemonade note along with blackberries and a faint woodiness. The chocolate melts to a smooth consistency, but the bar itself feels rather course under the tongue as the chocolate melts. The finish has equal portions of lemonade and espresso.

The Amano Madagascar is one of the best tasting chocolates I've had in quite some time. The citrus takes the lead with the roast following right after and there is a wealth of complex undertones like earth and fresh herbs to back them up. I love the flavor combination of lemonade and espresso, and all the supporting flavors marry perfectly. That's why it's such a shame that the texture was so flawed on this chocolate bar. If Amano gets the texture issues worked out on this one, then their Madagascar could very well stand up with the best of the best.

Manufacturer: Gillham & Grand (Hallmark private label)
Cocoa Content: 70%
Manufacturer Website
Rating: D

Today's tasting is a 70% dark chocolate bar from Gillham & Grand. Gillham & Grand is a private label who produces chocolate for Hallmark. The bar is ebony in color with some red. Opening the package releases a rather disappointing aroma that reminds me of cheap hollow chocolate Santas/Easter Bunnies.

At first taste there is an immediate strong flavor of raspberry preserves. I had to double-check the package to make sure I hadn't inadvertently gotten a flavored chocolate. I'm assuming that these bars are either produced on the same machine as the raspberry-flavored bars or have been stored in mixed cases with them for an extended period of time. Underneath the berries, sweet notes of caramel and coconut are here as well as mocha and peanuts. Chewing the Gillham & Grand bar lead to more raspberry preserves along with notes of vanilla and coconut. The mouthfeel is waxy and slightly gritty. The finish has lingering mocha notes as the raspberry fades.

It is obvious that the Gillham and Grand bar I tasted has met some subpar manufacturing and storage conditions. Even for a private label chocolate, this bar fails to meet even minimal expectations (see Walmart's Hageland line for examples of the right way to do private label chocolate). If you're in a Hallmark store and you're having a chocolate craving, do yourself a favor and find something other than this.

Manufacturer: Ghirardelli
Cocoa Content: 72%
Manufacturer Website
Rating: B+

Up for review today is the Twilight Delight. This dark chocolate weighs in at 72% cocoa and occupies the middle of Ghirardelli's Intense Dark line based on cocoa content. The Twilight Delight is deep brown in color with reddish-orange highlights.

The Twilight Delight has a rich chocolate note up front. Acidity slowly builds to a moderate level with notes of orange peel and red raspberries. There is a mild bitter kick of black coffee. Roasted walnuts and almonds are here as well as a faint earthy note in the background. The Twilight Delight melts smooth and creamy on the tongue. Chewing the chocolate brings forward notes of vanilla, walnuts and a faint earthiness. The finish is straight-ahead semisweet chocolate with lingering espresso bitterness and a hint of lemonade.

While it does little to set itself apart from the crowd, the Twilight Delight is a very good dark chocolate bar. What it lacks in complexity it makes up for in rich chocolate flavor. I'd love to see Ghirardelli branch out into some single-source chocolates, because this bar shows their potential for producing top-notch chocolate.

Manufacturer: Amano
Cocoa Content: 70%
Location: Ecuador
Manufacturer Website
Rating: B+

Manufacturer: Hägeland
Cocoa Content: 64%
Location: Peru
Manufacturer Website
Rating: B-

Up for tasting today is the Hägeland Peru, a 64% dark chocolate bar. The bar is deep brown in color with a faint orange undertone. The nose is rather straightforward, calling to mind semi-sweet chocolate chips.

On the palate, there is a dominant roasted chocolate flavor along with nuttiness (i.e., roasted almonds) up front. There is just a touch of acidity in the background here. This leads to a citrus note of orange peel. The Hageland Peru has a smooth, creamy and slightly thick mouthfeel. Chewing the bar brings out notes of mint, vanilla and toffee. The finish has trailing roasted nuts with some coffee as well as a strong caramel note.

The Hägeland Peru is a decent chocolate, but the flavor is pretty one-dimensional with a strong roast flavor. This is definitely a bar calling for a higher cocoa percentage. There is definite potential here. Again, for a made-for-Walmart chocolate, this is a pretty nice surprise.

Manufacturer: Lake Champlain Chocolates
Cocoa Content: 75%
Manufacturer Website
Rating: B+

On the tasting block today is another chocolate from Lake Champlain's Select Origin line - the Tanzania 75% dark chocolate. The chocolate bar is deep mahogany brown in color with some ruby undertones. The nose detects cocoa and marshmallow notes.

On the palate a roast chocolate character jumps out up front. There is a rich cocoa bitter note that hints at black licorice. A caramel note is present as well. The acidity is rather slow to build as the thick bar slowly melts, but it eventually reaches a moderate level. Fruit notes of raspberry, pomegranate and currant eventually make their presence known. Chewing the Lake Champlain Tanzania bar brings forward strawberry, vanilla and a fleeting woodsy note. The chocolate is thick and creamy as it melts on the tongue. It is almost completely smooth, but it has just the finest grit. The finish has sweetened coffee and strawberries as it fades.

The Lake Champlain Tanzania 75% dark chocolate bar is tasty and well balanced. I did find this bar to be a little lacking in complexity, especially compared to their fantastic Sao Thome, but overall this is a great snacking dark chocolate.

Manufacturer: Amano
Cocoa Content: 70%
Manufacturer Website
Rating: B+

Today's tasting is the Amano Ocumare, a 70% dark chocolate bar made with cacao from the Ocumare Valley in Venezuela. The Ocumare bar is mahogany in color with a reddish-purple tint. The palate finds roasted chocolate notes up front along with some smokiness and a pleasant bitter kick. The acidity builds, opening up flavors of blackberry, blueberry and plum. Spice notes of black pepper, bell pepper and mint sit in the background with some earth and floral notes.

Chewing the Ocumare brings forward mint, vanilla, earth and a cedary wood note. The mouthfeel is very smooth and creamy, leaving a slight cooling sensation on the tongue. The finish has lingering bitter and roast flavors over juicy acid/fruit notes.

The Ocumare is a very good showing from Amano. This is a complex, well-balanced dark chocolate. The only fault I find is that no one feature stands out. The Ocumare is almost too balanced and complex for its own good. And as far as chocolate goes, that's not such a bad problem to have.

Manufacturer: Michel Cluizel
Cocoa Content: 65%
Location: Sao Tome
Manufacturer Website
Rating: B

Today's tasting is the "Vila Gracinda" 67% dark chocolate bar from Michel Cluizel's 1er Cru de Plantation line of single-source chocolates. The Vila Gracinda is ebony-purple in color. It hits the palate with a rich chocolate/cocoa flavor. Smoky, roasted coffee notes are here. A bitter nuttiness of hazelnuts and chestnuts are here as well. The acidity level is fairly light but does lend itself to a bit of an orange peel flavor. Woody/earthy notes and some vanilla are also detectable.

Chewing the Vila Gracinda brings forward sweet notes of vanilla, honey, bourbon and toffee. As is typical for Cluizel's fare, the mouthfeel is perfectly smooth and creamy. The finish has cream & sugar coffee with nutty and earthy undertones.

While this is a good chocolate, the Vila Gracinda doesn't quite meet the high mark set by some of the other chocolates in Michel Cluizel's 1er Cru de Plantation line. While tasty, I did find this bar to be relatively straightforward. It seems like it could use a bit more acidity to open up. If you try the Vila Gracinda, pop a piece in your mouth and give it a good chew. The sweet flavors that open up are what I enjoyed the most about this chocolate bar.

Manufacturer: Amano
Cocoa Content:70%
Manufacturer Website
Rating: A

Up for tasting today is the Dos Rios, a 70% dark chocolate bar of Dominican origin by American chocolate maker Amano. The chocolate bar is mahogany in color with a reddish-orange tint. Snapping off a piece of the bar releases a distinctive citrus aroma that is the first hint that there is something unique with this chocolate. The palate first detects this distinct citrus character (reminiscent of Earl Grey tea), which is followed by woody notes and clove. The Dos Rios has a moderate, balanced acidity which leads to notes of bing cherry and pomegranate. Undertones of caramel and black pepper play a complimentary role as well.

Chewing the Amano Dos Rios bar brings forward notes of orange peel, vanilla and sweet cherries. The Dos Rios has a thick, creamy mouthfeel with just the faintest amount of grittiness. The finish is dominated by fruit with a touch of bitter and roasted notes, akin to peach cobbler chased with a shot of espresso. The powerful citrus note seems to linger forever on the palate as the finish fades.

Amano has a real standout chocolate here with their Dos Rios dark chocolate bar. The distinct citrus note is supported by a nice woody spice. Amano has really nailed the level of acidity on this one as well. Any more and the fruit would be overpowering; any less and it would be flat. I've had other chocolates with notably distinct flavors, but none have had the balance and complexity that the Dos Rios has. The flavors here are just crying out to have Granny Smith apple slices dipped in it. Too bad this bar won't last long enough for me to try that out...

Manufacturer: Green & Black's Chocolate Limited
Cocoa Content: 85%
Manufacturer Website
Rating: A-

Up for tasting today is the 85% dark chocolate bar from Green & Black's. The chocolate bar itself is a ruddy mahogany color. The chocolate hits the palate with a deep chocolate note. Roasted espresso notes are prominant, but the show is soon stolen by a tangy, lively acidity. Fruity notes of citrus and tart cherries, along with a big helping of plums, shine through. In the background sit hints of earth, toffee, and smoke along with some nutty undertones of peanuts and cashews.

Chewing the Green & Black's 85% dark chocolate brings forward notes of earth, tobacco and marshmallow along with more plums. The mouthfeel is thick and creamy with a slight hint of grit. The finish has lingering fruity and roast coffee notes along with a hint of peanuts.

Green & Black's has a real winner on their hands here with their 85% Dark chocolate bar. This bar has big flavor. The roast is bold and cuts through the big plummy fruit notes to create a full, balanced flavor. To me, this is what I like to see in a bar in the 85%+ range - big flavors can really pop in a high-cacao chocolate. I'd love to see some of the great single-estate chocolate makers step out and start making some chocolates in the 85%-90% range, because bars like the Green & Black's really show the potential that extra dark chocolates offer.

Manufacturer: Guittard Chocolate Company
Cocoa Content: 65%
Manufacturer Website
Rating: B

On the tasting block today is the "Chucuri" from E. Guittard. The Chucuri is a 65% cocoa dark chocolate bar of Columbian origin. The Chucuri is on the lighter side of mahogany in color with light-brown highlights. Up front on the palate is a rich flavor of semi-sweet chocolate chips. There is a mild bitter bite and very little acidity. Sweet flavors of banana and caramel are present. Almonds, coffee and a faint black pepper note are here as well.

Chewing the Chucuri highlights notes of vanilla nad honey. The chocolate has a smooth, creamy mouthfeel. The finish has notes if hot cocoa and marshmallow with black pepper undertones. This is another decent chocolate bar from Guittard, but something just seems missing to me. The flavor seems a bit flat, like either the bitterness and/or the acidity needs to be bumped up to make it a bit more lively.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A-

Today we wrap up our tastings from Pralus's "Pyramide des Tropiques" with the Equateur. This Ecuadorean 75% cocoa dark chocolate bar is deep brown in color with ruby highlights. The Equateur hits the palate with a bitter cocoa/espresso note up front that has a nice bitter kick. Acidity builds leading to notes of lemon and raisins. Some buttery notes are here as well as some caramel. Peanut butter nuttiness and black pepper spice are present as well.

Chewing the Equateur brings forward notes of vanilla, caramel and honey. The mouthfeel is pleasantly smooth and creamy. On the finish the bitterness fades leaving a flavor akin to peanut butter and jelly with some lingering spiciness. This is another great bar from Pralus. It has a well-rounded flavor balanced between a bitter kick and acid undertones. There is some nice complexity that develops in this dark chocolate bar.

If you're looking for a sampler of high-end chocolate, then the Pralus Pyramide is a great choice. You can really see the regional differences between various chocolates. All of the chocolates are very good, with a few real gems like the Ghana that really stand out.

Manufacturer: Hägeland
Cocoa Content: 71%
Manufacturer Website
Rating: B

Hägeland is a line of Belgian-made chocolates that have been exclusively developed for Wal-Mart. Today's tasting is a single-source bar made from Costa Rican trinitario beans. The Hägeland Costa Rica is deep brown in color with purplish-red notes. There is a deep chocolate flavor up front. Nutty undertones develop, along with some roasted, espresso-like flavors. The acidity level here is very faint. There is a distinct marshmallow note present, along with spice, peanuts and hazelnuts.

Chewing the Hägeland Costa Rica bar bring forward vanilla along with notes of hazelnuts and cherries. The finish has cocoa and marshmallow along with nutty and spicy notes in the background.

I must admit, this is a pretty good showing for a chocolate made for Wal-Mart, a mass-market retailer usually associated with budget pricing instead of high-quality. I would like to see the acidity bumped up a notch or two, and I think there is a bit too much vanilla going on, but overall this is a decent chocolate bar that's worth a taste the next time you find yourself at Wally World.

Manufacturer: Dagoba
Cocoa Content: 73%
Manufacturer Website
Rating: B+

Today's tasting is the Conacado 73% cocoa dark chocolate bar from Dagoba. Dagoba is part of Hershey's Artisan Confection brand, joining Sharffen Berger and Joseph Schmidt in 2006. The Conacado bar breaks with a crisp snap revealing crimson/ruby streaks over the deep mahogany colored bar.

On the palate the Conacado bar has a rich chocolate/cocoa note up front. Acidity builds to a moderate level with flavors of blackberries and oranges. Faint flavors of hazelnut and black pepper sit in the background with a light roasted note. Chewing the Dagoba Conacado opens up notes of vanilla, strawberry, marshmallow and lemonade. The Conacado has a creamy, thick texture that coats the tongue well. The finish has black pepper and roasted notes with a acid note that fades leaving a faint bitter note and spice.

The Dagoba Conacado doesn't have the biggest diversity of complex flavors here. Despite that, this is a very enjoyable bar that is a good dark chocolate for snacking.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B

Today's tasting is a Columbian dark chocolate bar from Pralus's "Pyramide des Tropiques". The chocolate is deep mahogany in color with ruby highlights. The initial flavor up front is bitter chocolate with some roasted notes. There is a moderate amount of acidity present with some blackberry. Espresso, hazelnuts and bitter herbs are also here on the palate.

Chewing the Pralus Columbie brings forward a spice note along with a mushroom/earthy flavor. The chocolate has a smooth mouthfeel with an almost buttery richness. The finish has a bitter herbal note with fruit jam. The Pralus Columbie is well balanced between bitter notes and acidity. Unfortunately, there isn't enough cocoa richness to carry the bitterness, which becomes a bit too vegetal in character for my tastes. Overall this is a decent chocolate, but I've had much better from Pralus recently.

Manufacturer: Ghirardelli
Cocoa Content: 86%
Manufacturer Website
Rating: B-

Today's tasting is Ghirardelli's dark chocolate bar with the highest percentage cocoa, the Midnight Reverie. The Midnight Reverie is deep ebony in color with some reddish-orange highlights. The initial flavor impression is unsweetened cocoa. There is notable espresso-like bitterness. Acidity starts out mild and builds to a moderate level with notes of orange, sour cherry, blackberry and citrusy hop flowers. There are some herbal and earthy undertones as well.

Chewing the Midnight Reverie brings out notes of citrus along with faint spice and earthy notes. The Ghirardelli Midnight Reverie has a smooth, creamy mouthfeel that is slightly drying. The finish has espresso, citrus and herbal notes.

The Ghirardelli Midnight Reverie is a decent chocolate with some nice flavor. It is somewhat lacking in the complexity department, and it is missing the powerful chocolate flavor I would expect from a chocolate in the 80%+ cocoa range.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A-

Today's tasting is the Pralus Madagascar dark chocolate bar. The chocolate is deep ebony in color with red undertones. On the palate there is a rich cocoa flavor up front. A lively acidity highlights red fruit notes and fresh bing cherries. There is a sweet herbal note of fresh mint and a faint roasted peanut undertone.

Chewing the Pralus Madagascar gives vanilla, mint, sweet cherries and tobacco flavors. The Madagascar has a smooth, creamy mouthfeel. The finish fades with cocoa and maraschino cherries. This is another great chocolate from Pralus's "Pyramide des Tropiques" collection. The acid and fruit notes plays very well with the sweet minty undertones in this chocolate.