Pump Street Bakery Sourdough and Sea Salt 66% Chocolate Bar Review

I finally purchased this Pump Street Bakery bar which is made in Orford, Suffolk, England.  This bean to bar has sourdough bread crumbs in it, and that taste really comes through.  The cocoa beans come from Ecuador. I was very pleased that the salt element is very well balanced, not to much.

Color:  Dark brown.

Nose:  Raspberries/red fruit, dark honey.

Texture:  Nice snap, very crunchy from the bread crumbs.

Taste:  Toasty, hint of salt, but not to much, chocolate croissant notes, bread crust.  

Finish:  Long finish with the sourdough notes con't to develop to the end.

All in all after having this bar I would definitely consider purchasing some of their other bars in the future. I also like that it comes in a resealable package which makes it great for taking it on the go, and still keeping it fresh, and enclosed in between bites. 

Pump Street Bakery info;

BAKERY & CAFÉ1 Pump Street OrfordSuffolkIP12 2LZ01394 459829info@pumpstreetbakery.com
Check out all my chocolate reviews, and cooking videos at:https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ
Until next time!
Victoria Cooksey

Domori Chocolate Criollo Bars 80%, 90%, 100% Reviews by Victoria Cooksey

I've been a fan of Domori for many years because the texture of their bars is always perfect, the flavors are amazing, and I've found the quality to be very consistent, so I was pretty excited to get to try these bars.  The 80%, and 90% come out later this year, so keep a sharp eye out for them!  

1st up is the Domori 80% Criollo bar:

Color:  Dark brown with reddish highlights. 

Nose:  Bright, dates, cocoa powder, very aromatic.

Texture:  Crisp snap, velvety texture.

Taste:  Peach/stone fruit notes, again, very bright notes.

Finish:  Long finish.

Next is the Domori 90% Criollo bar.

Color:  Medium/dark brown.

Nose:  Redfruit (currents, strawberries), cocoa powder.

Texture:  Great snap, velvety, very full-bodied. 

Taste:  Some bitterness, but no where near what I thought there would be, some tang at the end.

Finish:  Long, tangy, mocha. 

For the finale Domori 100% Criollo bar.

Color:  Medium/dark brown.

Nose:  A touch of sweetness on the nose, latte, red currants, cocoa powder.

Texture:  Silky, and very light bodied. 

Taste:  A nice mix of bitterness meets acidity, powerful, dark roast coffee, touch of oak.

Finish:  Very long.

Are you brave enough to try a 100% bar? 

Special thanks to Domori for letting me try these in advance! 

Domori:  http://us.domori.com/en/catalogo.aspx

Domori:  https://www.instagram.com/domorichoc/?hl=en

Check out my video review of all these bars: 

Check out all my cooking, and chocolate review videos at:

https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

Moonstruck Fortunato No. 4 50% Milk Chocolate with Cacao Nibs Peru Single Origin Nacional Cocoa Bean Reivew

This might be the only milk chocolate I currently have in the house (I just might have an "emergency" chocolate bar at work that is Chocolove hazelnut milk chocolate).

Moonstruck Chocolate is made in Portland, Oregon.  This particular bar has cacao nibs in it for a nice crunch, it is single origin from Peru, and is listed as being made from Nacional beans.

Color:  Medium/light brown with a touch of red.

Nose:  Milky, touch of sweetness, faint notes of honey.

Texture:  Really smooth, and then a nice crunch from the cocoa nibs.  

Taste:  Hint of toffee, and honey, a touch of un-roasted hazelnut, a bit of un-roasted pecan, rich, not to sweet.

Finish:  Medium finish, with no sweetness left, and a touch drying to the mouth. 

Moonstruck Chocolate:  http://www.moonstruckchocolate.com/

So the ultimate question (besides the life, Universe, everything stuff):  Do you go to the dark side, or does milk chocolate rule your world?

Now to go eat some dinner, and some chocolate chip cookies.  :)

Victoria Cooksey

Be sure to check out all my cooking, and chocolate review videos on my YouTube channel:
https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

Fruition Maranon 70% National Bar Review

The very first Fruition bar I ever had was their brown butter bar at the NW Chocolate Festival in Seatle, and it was so good! I was pleased to try this Maranon bar as part of learning about the tastes of the Nacional cocoa bean.  Nuttiness is a characteristic that is often part of bars made from the Nacional bean. 

Color:  Medium/dark brown.
Nose:  Cocoa powder, almonds.
Texture:  Smooth, creamy.
Taste:  Coffee, slight taste of walnuts, some cream, black tea, herbaceous, a little bitterness, and aged Burgundy wine (no cherries).
Finish:  Tannic, oak,touch of char at the end, medium finish.

This bar makes me want a glass of wine!  I hope Fruition is at the NW Chocolate Festival again this year, so I can explore more of their bars.

NW Chocolate Festival
http://www.nwchocolate.com/

Fruition:
http://www.nwchocolate.com/

My cooking, and chocolate review videos on YouTube:
https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

I can not go a single day without chocolate.  It's tough to go a few hours without it!
How often do you eat chocolate?

Raaka Virgin Chocolate Coconut Milk Dominican Republic 60% Bar Review

Normally I haven't been thrilled when I try a bar made from un-roasted beans, but Raaka is the exception.  I really dig their bar made with coconut milk.  If you avoid milk, or are allergic to it, this may be the bar for you.  

Color:  Dark brown.

Nose: Coconut.

Texture:  Very smooth, melts quickly.

Taste:  Baked coconut chip flavor, semi-sweet chocolate, and the 2nd time I tried it I go a lot of buttery notes too.

Finish:  Medium with the buttery notes lasting to the end. 

Fermenting, and roasting are such huge components to developing the chocolate flavor in the bean, which is usually why I don't fancy ones made from un-roasted beans, but Raaka is definitely a winner, and I would definitely try more of their bars in the future.   I really wish I could get my hands on one of their Raspberry Lemonade Madagascar 65% bars.  Sounds amazing!  

How do you feel about bars made form un-roasted cocoa beans?  Do yo have a favorite?

Victoria Cooksey

Check out my cooking, and chocolate review videos on YouTube:

https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

Bonnat Chocolat Hacienda El Rosarjo 75% Venezuela Dark Chocolate Bar Review

This 75% Hacienda El Rosarjo dark chocolate bar by Bonnat Chocolat is a perfect gateway into fine chocolate for those who are hesitant to take it up a notch, and spend more on chocolate.  It's also a fantastic bar for everyone who is already into the fine stuff.

This bar is made with cocoa beans from Venezuela.

Color:  Dark brown.

Nose:  Lots of deep hot chocolate, and cocoa powder.

Texture:  About as luxurious, and perfect as chocolate texture can get.

Taste:  Very rich like dark chocolate mousse, or dense flourless chocolate cake, but not sweet.  No acidity, and just a touch of bitterness.  

Finish:  Medium.

I also think this would make a great bar to give as a gift, and I would definitely purchase another bar by this maker for sure.  I only have a tiny piece of this one left.  Eek!  Must...get ...more!!

Keep on devouring chocolate!!

Victoria Cooksey

Check out all my cooking, and chocolate review videos:

https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

Omnom Chocolate Reykjavik Iceland Madagascar 66% Chocolate Bar Review

Just tried this Omnom Chocolate Madagascar 66% bar today.  It's actually made in Reykjavik, Iceland.   First, I love the packaging design, very cool! Second, it taste amazing too!

Color:  Light brown. One of the lightest in color I've had for awhile.

Nose:  Hint of sweetness, mild hint of hot chocolate scent.

Texture:  More soft then crisp, smooth, creamy, but light-bodied. 

Taste:  I got about a 1/2 second of smoke with the first taste but then that disappeared, and I never noticed it again. Tons of raspberries, both a fresh flavor, and a Chambord liqueur taste.  A bit of cherry at the end. 

Finish:  Short finish with light acidity, and a bit of chocolate mousse at the end. 

Overall, an interesting experience, and I'm definitely planning to purchase their other types of bars in the future.

Here is the video review: 

The more I try fine chocolate bars, the more I crave chocolate!  How about you?  Do you eat chocolate everyday?

Victoria Cooksey

Criollo Porcelana Chocolate Bar Reviews

One of the more rare types of cacao is Criollo, and under that category are even more rare versions, one of which is Porcelana.  When you think of Porcelana think Venezuela as the location.  Bars made with this bean will cost a bit extra for many reasons, one of which is that the pods themselves are more thin skinned. This allows them to be more easily damaged my disease and insects, so this type is a bit fussy to grow.  Also, Porcelana is a more pure form of Criollo.

1. The Smooth Chocolator 70% Porcelana.  Granted, that name alone, and the cool packaging would make me pick up this bar.

Color:  Light brown.
Nose:  Cocoa powder.
Texture:  Fairly smooth.
Taste:  Notes of a hot chocolate beverage, oak, earthy, espresso, nutty (peanut).
Finish:  short to medium finish with a hint of tanginess at the end.

2. Soma Chocolatemaker 70% Porcelana.

Color:  Light brown.
Nose:  Cocoa powder.
Texture: Smooth.
Taste:  Earthy, coconut husk, lots of green bell pepper.
Finish:  Long, with bell pepper only remaining at the end.

3. Amedei 70% Porcelana.

Color:  Medium brown.

Nose:  Honeysuckle, floral.

Texture:  Smooth, but need to chew a bit before it melts, a touch chalky right at the end.

Taste:  Rich cocoa powder, red fruit.

Finish:  Short to medium finish is a touch tannic with a hint of sweetness right at the end.

4.  Valrhona El Pedregal 64% Porcelana.  This bar is more like a milk/dark style due to it's lower percentage of cacao then the first 3 bars. 

Color:  Medium brown.

Nose:  Cake doughnut.

Texture:  Silky.

Taste:  Orange, toffee, cream, cake doughnut, bit of tang, some sweetness.

Finish:  Medium finish with more sweetness than the other bars. 

I've also included my video review of these bars for your extreme viewing pleasure.  :)

Thanks for tuning in!

Victoria Cooksey

Marou Ba Ria 76% dark chocolate bar review

This is what I keep nibbling on all week.  At first, I wasn't sure I liked this bar by Marou, but I was a fan by the 3rd time I had it this week.  This Ba Ria 76%, single origin bar is made with Trinitario beans from Vietnam.  

Color:  Dark brown, some shine.

Nose:  Some sweetness on the nose, not a lot of other smells.

Texture:  A bit of chewing before it melts, the tiniest bit gritty at the end.

Flavor:  Dried apple, a touch of mango, and some citrus acidity.  This bar starts of mild, and then has a fresh burst of acidity.
Finish:  Medium finish with some cocoa powder notes right at the end.

Have you tried this, or any other bars by Marou?  Opinions?

You pal in all things chocolate,

Victoria Cooksey

Francois Pralus 75% Criollo Madagascar Dark Chocolate Bar Review

If you clicked on this post then you must be one of us...a chocoholic to the max!  (If not, please let me corrupt you to the dark side, or the milk side). So welcome to the first post in my new blog all on fine chocolate bar reviews.  

A quick background on me:  I have a Certificate of Achievement in Chocolate Technique from Ecole Chocolat, and I'm almost done earning my 2nd certificate on Mastering Chocolate Flavor. I also make cooking videos for YouTube.  Ok, enough about yours truly, on with the chocolate tasting!

I've recently become a huge fan of Francois Pralus chocolate bars.  This 75% Madagascar bar is made with criollo beans, one of the more rare cocoa beans out there.  (They are called cacao beans until fermented, dried, etc, and then they are referred to as cocoa beans).

Color:  Medium brown.

Nose:  Burnt sugar, fruity.

Texture:  Melts well, smooth.

Taste:  Strong acidity, coffee grounds, a little citrus, a little red fruit, earthy.

Finish:  A long finish, with the earthy notes coming through in the end.

Not surprising, there are plenty of fruity notes in this bar, which often occurs in chocolate from Madagascar.  Just like with wine, as you start to understand what flavors you enjoy in chocolate it will help you narrow down what particular beans, regions you prefer.  When it comes to chocolate there are several hundred tasting notes to be had though, so I recommend that you keep trying them all!

This is the type of bar I consider to be a good eating bar.  (Some bars are intense, or full of so many unusual flavors that it can be hard to eat more then one piece a day, but this is one of the bars I could eat 1/3 in one sitting).

Ok, I should be going to sleep, so I can get up early for my "real job", but dang...I want some hot chocolate now!  Anyone out there ever watch the series Poirot?  If he got to drink hot chocolate in the evenings, so should I!  Of course, I'd never get to sleep....

Let me know if you try this bar, and please feel free to post what bars you recommend, or that you eat late at night. :)

Bonne nuit mes amis!!!

Your friend in fine chocolate,

Victoria Cooksey