Cooking
Manoa Chocolate is a bean to bar producer, crafting bars from chocolate grown in Hawaii and from Peru. Thanks to a good friend ( aren't friends who give you chocolate the best?) I got to try three bars. They are all unadulterated, made from only cocoa nibs, sugar and cocoa butter. I'm very impressed by the bars balance of sweetness and extremely creamy texture. They are well worth seeking out
Askinosie is a chocolate maker with a social mission. I think their chocolate is good, but it's not my ideal. I prefer creamier texture and better balance of flavors and sweetness.
I am always curious to try chocolate from Vosges. I greatly admire the creativity of the Katrina Markoff the founder and chocolatier. But I don't always love her chocolate. Sometimes it works other times, it just doesn't. Vosges is definitely not in the "unadulterated" category, their chocolates often feature edgy flavor combinations (and brilliant marketing).
The Wild Ophelia line has eight different flavored bars. They are priced competitively and available widely from retailers including at Whole Foods.
Vosges also has an exotic line of bars.
- Sf Chocolate Salon & Amano Chocolate Giveaway!
This year marks the 10th San Francisco International Chocolate Salon. I’ve been a judge and moderated panels and even spoken a couple of times at this fun event. It offers the opportunity to discover new chocolates, new flavors, new creations and even...
- Canadian Candy Bars
About a year ago I was in Toronto with some journalists, including one from Germany. He had been to the US many times but it was his first trip to Canada. He remarked that he thought Canada would look different somehow. The truth is, when you travel to...
- Fall Chocolate Salon Tickets Giveaway!
The Fall Chocolate Salon at Fort Mason in San Francisco offers a fantastic opportunity to try, buy and learn about chocolate in many forms from bars to confections to beverages. I've participated many times as a judge for the awards and moderating...
- Milk Chocolate Bars
Not too long ago I was a bittersweet chocolate snob. I would only eat chocolate bars with a very high percentage of cacao, the higher the better. But I've discovered some milk chocolate recently that I really love. If you only eat high percentage...
- The Clock’s Ticking…
Chocolate Cherry Quick Bread My cherries arrived about a week and a half ago and I know they can’t last forever. They’re still holding up pretty well, but I have almost two pounds left! This evening I made a light and tasty quick...
Cooking
Chocolate Reviews
It's the time of year when the Bay Area is enjoying the most glorious sunny weather and the rest of country is starting to feel the chill. While I love Indian Summer, I also look forward to all the wonderful chocolate that reappears right around now. I'm off to judge some chocolate tomorrow for the Good Food Awards, so I figured I better clear the decks today. Here's a rundown of the chocolate in my stash at the moment.
The 66% goat milk from Peru has a definite "goat's milk" flavor. I like it, but you have to like goat's milk. The chocolate has a toasty character.
The 60% dark milk from Waiahole, Hawaii bar is sweet, with a smoky flavor and a dry finish. I really like it a lot.
The 72% Hamakua, Hawaiian crown is very unusual. I get bitter orange, and a lovely smoothness. Very intense.
The Dark Milk with Sea Salt has a very mild saltiness, almost not perceptible, it's also very floral. It's a little bit crumbly, not quite as smooth as I prefer.
The 70% dark chocolate San Jose Del Tambo Equador has a very tannic dry profile with both floral and tobacco notes.
The 72% Tenende, Tanzania Dark Chocolate Bar is actually very mild, and has some notes of red fruit.
I am always curious to try chocolate from Vosges. I greatly admire the creativity of the Katrina Markoff the founder and chocolatier. But I don't always love her chocolate. Sometimes it works other times, it just doesn't. Vosges is definitely not in the "unadulterated" category, their chocolates often feature edgy flavor combinations (and brilliant marketing).
The milk chocolate Peanut Butter and Banana bar was my favorite. It has a tiny bit of salty crunch and the peanut butter and banana flavors really complement the sweet milky chocolate. It tastes like snack time in preschool, and I mean that in a good way.
The Sweet Cherry Pecan milk chocolate bar is definitely a bar I would enjoy again. It has lovely caramel notes and the faint chew of dried cherry. Not much pecan really.
The New Orleans dark chocolate chili bar is pretty good, if you like fruity chili in your chocolate I guess. A little of this goes a long way. The heat packs a punch.
The Southern Hibiscus peach milk chocolate bar is a little odd, it has the crunch of perhaps dried peaches? It's a bit sour from the fruit, but overly sweet at the same time.
Least successful for me anyway is the Beef Jerky milk chocolate bar. It's very smoky and salty and has an "I dare you" novelty appeal but it's not something I'd want to eat again.
The Crispy Carrot bar is really fun. The sweetness of the carrots plays off the creamy milk chocolate nicely. The crunchy carrots will stick in your teeth though! The orange flavor is light, the carrots are more pronounced. Surprisingly good.
The Red Fire Caramel bar is filled with creamy caramel with spicy chiles and cinnamon. It's pretty good, but rather sweet for a 62% bar. Definitely for caramel lovers only.
The Smoked Banana Caramel bar is frankly terrible. It is another filled bar, but the smoked banana caramel has an over ripe banana flavor and is sickly sweet. I can't imagine how anyone would like this one.
Disclaimer: These bars were samples or gifts. I was not paid to review any of them and my opinions are my own.
- Sf Chocolate Salon & Amano Chocolate Giveaway!
This year marks the 10th San Francisco International Chocolate Salon. I’ve been a judge and moderated panels and even spoken a couple of times at this fun event. It offers the opportunity to discover new chocolates, new flavors, new creations and even...
- Canadian Candy Bars
About a year ago I was in Toronto with some journalists, including one from Germany. He had been to the US many times but it was his first trip to Canada. He remarked that he thought Canada would look different somehow. The truth is, when you travel to...
- Fall Chocolate Salon Tickets Giveaway!
The Fall Chocolate Salon at Fort Mason in San Francisco offers a fantastic opportunity to try, buy and learn about chocolate in many forms from bars to confections to beverages. I've participated many times as a judge for the awards and moderating...
- Milk Chocolate Bars
Not too long ago I was a bittersweet chocolate snob. I would only eat chocolate bars with a very high percentage of cacao, the higher the better. But I've discovered some milk chocolate recently that I really love. If you only eat high percentage...
- The Clock’s Ticking…
Chocolate Cherry Quick Bread My cherries arrived about a week and a half ago and I know they can’t last forever. They’re still holding up pretty well, but I have almost two pounds left! This evening I made a light and tasty quick...