Even if you don’t have to avoid sugar, these Stevia sweetened bars from Coco Polo are an excellent way to get your chocolate fix. All are 70%, and they come in six tantalizing flavors.
I adored the Tart Cherry, with its chewy dried fruit and crisply tempered glossy chocolate. This chocolate is bittersweet, intense, and has a nice mouth feel. I liked how the cherries added an acidic kick, and great texture.
Their Almond bar is full of whole, crunchy nuts and a perfect counterpart to the cherry. I could happily alternate a square of each all day.
Ginger is a smooth bar with spicy ginger. It gives up that unique ginger kick without adding any sugar encrusted rhizome.
Elderberries, one of my all-time favorites for their nutritional profile, is another smooth treat with lovely berry notes in every bite.
Cocoa Nibs provides a constant crunchy experience that takes this bar up a few notches on the cocoa-meter without adding any bitterness. I don’t know how they managed that feat, but the end result is incredibly satisfying.
Their Pure 70% is just that. Unadulterated chocolate balanced beautifully with some vanilla. (Actually, all the bars have added vanilla which gives them extra body and complexity.)
The gold foil liner is housed in a prettily designed sleeve with lovely artwork, and the bars have 15 easily breakable squares.
Now, you have the perfect gift for someone avoiding sugar who loves dark chocolate.
I just tempered some of their plain chocolate for a lacy bark with sun-dried mulberries, roasted cashews, and brown rice crispies.
My little confections turned out fabulously, and the chocolate tempered perfectly.
Here’s the technique, in case you’d like to try it:
Break one bar into 15 sections.
Set aside four of them.
Chop these four into small shards and divide equally.
Put the remaining 11 into a 4 cup Pyrex measuring cup and nuke on 75%-100% power for one minute.
Stir until chocolate is completely melted.
Add one group of the chocolate shards. Stir until melted and repeat with the other one.
Add in whatever appeals to you.
I used about 1/4 cup sun-dried mulberries, 1/4 cup chopped roasted cashews, and 1 1/2 cups organic brown rice crispies.
Stir until everything is coated well.
Turn out onto a piece of aluminum foil or waxed paper, and spread out with the back of a wooden spoon.
Let sit at room temperature until chocolate re-tempers, about 20 minutes.