Category Archives: chocolate & nuts

Aldi’s Choceur Milk Chocolate Covered Sea Salt Caramel Almonds

At $3.99 a pop I thought these deserved a try. There are seven servings in a 10 ounce bag, with each portion containing about 11 almonds. The nuts are fairly uniform in size, though some are a bit smaller or larger than their siblings.

This is a bite sized version of an almond turtle: chocolate, caramel and roasted nuts. The addition of sea salt adds a welcome piquancy. The nuts are super crunchy and have a deeply roasted flavor, while the caramel has just the right level of chewiness: not hard enough to loosen your fillings, not so soft that you need to floss afterwards.

Between the caramel and the milk chocolate, these are a bit sweet (18 grams of sugar per serving) but not cloyingly so. I would love to see a 70% cacao version….

SmartBARK!

I love chocolate bark so much I regularly temper my own, but when I don’t have the time there’s SmartBARK! They use the same great ingredients I would use at home: organic, Fair Trade, 70% chocolate, real vanilla, with high quality nuts, grains, seeds, and dried fruit.

Each bag of SmartBARK! is 4 ounces and contains three generous servings of 40grams each. They’re fairly low in sugar, ranging from 10-14 grams per serving, contain 15% of your daily requirement for iron, 3-4 grams of fiber, and have between 3-4 grams of protein.

A tiny pet peeve of mine has been the dearth of fruit juice sweetened cranberries. SmartBARK! uses apple juice sweetened cranberries in their Cranberry Bark and it makes a big difference. The plump, fresh, chewy fruit is still a bit tart, with just enough sweetness to take the edge off. This bark is thicker than the others I sampled which initially surprised me until I saw how the fruit really benefited from a higher ratio of chocolate.

Their thinnest bark is Quinoa, chock full of crispy puffed quinoa. I loved it. The way the well-tempered chocolate riffed off the tiny grains of quinoa was like a gustatory celebration.

Almond bark had both thinner and thicker pieces of chocolate and crunchy whole roasted almonds.

Trail Mix was crammed with currants, pumpkin seeds, cacao nibs, and sunflower seeds. Their recipe had just the right balance between the slightly chewy-sweet currants, crunchy seeds, and delicious dark chocolate. Like the Quinoa variety, it was slightly thinner. Of course, as SmartBARK! feels, looks, and tastes like an artisanal product the thickness of each batch might vary.

Everything was fresh and conveniently packaged for tucking into a briefcase or bag. All four options would make great travel companions without taking up too much space.

If you check out their website: http://www.sweetdesigns.com, you can find other interesting bars, like the one with ginger and walnut, and specialty items like Chocolate Truffle Filled Figs.

I have always loved sci-fi, science, and space exploration, so I have to share this fun fact: NASA astronauts ate Sweet Designs Chocolates on the Space Shuttle.

Thinking Elvish Fantasy Chocolate

The multi-talented husband and wife team of Timothy and Lacy Christ was creating high end fantasy inspired costumes and jewelry before being captivated by the world of bean-to-bar chocolate. One look at their Elf-inspired website will give you a sense of their artistry. They source organic ingredients from Fair Trade purveyors, and their wares are soy-free, dairy-free, and non-GMO.

I sampled three of their bars, starting with the 50% almond milk infused dark milk bar made with Peruvian criollo beans from the Norandino cooperative in the Tumbas region. I have tried and loved many dark milk bars, even one from Dubai made with Camel’s milk, and each is fairly different from the next. By using almond milk, Timothy has created a velvety textured chocolate with caramel and molasses overtones.

Their 70% bar from the Lamas region of Peru transported me into a gustatory reverie with its beautiful, snappy temper, super rich, creamy texture, and multi-layered flavor profile of figs, walnuts, and terroir. The beans are a hybrid of trinitario and criollo. I also loved the slightly dry, tannic finish as a counterpoint to the sweetness and velvety texture preceding it.

Another offering from Peru (Norandino) is their 85% bar. An astonishingly flavorful high cacao content chocolate that, like the 70%, had me from my first morsel. Its crisp temper made an audible crack when I broke off a piece. The beans are just sublime. A deep chocolate flavor that’s earthy, with notes of coffee and plum. This 85% chocolate wakes up whatever nascent chocolate yearnings may be lurking in your unconscious. It would make a fabulous addition to a chocolate tasting, or a gift for your favorite chocophile; especially, one who is just venturing into the 80% and higher cacao stratosphere.

They also offer a quartet of cocoa butter bars with various add-ins: pistachios, cashews, almond milk & vanilla, and coconut.

In addition, they make beautiful small domed pyramids of chocolate that can fit into tiny tins you can take anywhere.

All bars are packaged in 1.4 ounce squares with their logo in bas relief.

If you’re lucky enough to live in Buffalo, take a trip to their Elmwood Village location and where you can taste the actual cacao beans and load up on gifts for all your chocolate loving friends.

NEW! Thinking Elvish just came out with a new bark: Yggdrasil’s Seed with pumpkin and sunflower seeds on 70% dark chocolate. Just fabulous! The bark is very thin so the proportion of toppings is perfectly balanced with the chocolate. Be warned, though, it’s highly addictive.

Interested in the Norandino cacao farmers? You can read more here:
https://thewellingtonchocolatevoyage.wordpress.com/peru-norandino-3/
https://www.theochocolate.com/node/17356

K’ul Chocolate II

I am truly smitten with the single origin Farm to Bar offerings from K’ul. The four bars I sampled would make a fabulous addition to any chocolate tasting with their combination of depth, character, beautiful tempering, and subtlety…assuming I wouldn’t scarf them down before the guests arrived.

Their Marañón River Peruvian Fortunato No.4 (also known as Nacional) made from the world’s rarest white cacao beans is just sublime: fruity, fresh, with a hint of acidity, it showcases the nuances of this special bean.

Fazenda Camboa, Bahia, Brazil is another wonder. Actually, I have had my share of Nacional and always love it. This organic Forester bar was more of a revelation: super creamy texture, caramel undertones, and a lovely finish.

Hacienda Limon, Los Rios, Ecuador is another delectable treat made from heirloom cacao. Like the Fazenda, it delivers its buttery rich flavors in an über creamy base.

Kafupbo, Petit Bourg, de Borgnes, Haiti is an organic chocolate with complex licorice undertones perked up by red fruits in a velvety texture. It could easily become my new favorite. Super luscious and satisfying.

In the realm of K’ul’s add-in creations is the Electrobar, beguiling me with bananas, evaporated coconut water, toasted coconut, electrolytes, and Cyprus sea salt. Its crunchy, chewy, immensely satisfying and rejuvenating. When K’ul adds ingredients, they do it with a very generous hand. This bar is chock full of flavor and textures, making each bite a slightly different gustatory adventure.

Their hand-roasted Marcona Almond bar in 70% dark chocolate is also easy to scarf down and great for an outdoor adventure.

I strongly recommend you get on their email list as they offer various promotions throughout the year, and you can keep up with their new products.

Georgia Ramon Bean To Bar Chocolate

While Keats once said, “A thing of beauty is a joy forever,” when it comes to chocolate it’s all about the ephemerality of the experience. Perhaps, the beauty that fades quickly is precious because of its fleetingness. When I eat a piece of amazing chocolate and know the flavor, texture, and aroma are with me for only the briefest moment, I can savor them with a different kind of attention. Chocolate from Georgia Ramon reminds me how great chocolate can bring me fully into the moment. The visual joy of their packaging, the tactile and auditory pleasure of the reclosable interior cellophane sleeve, and the quality of their beans all invite a gustatory reverie.

Georg Bernardini and Ramona Gutmann founded Georgia Ramon in 2015, but this is no novice chocolatier. Bernardini has over 27 years experience in chocolate, patisseries & confiserie. His career has taken him from Bonn and Munich to Paris and Toulouse.

In 1992 he and Oliver Coppeneur founded Confiserie Coppeneur et Compagnon. While there, he set up the company’s bean to bar chocolate line. Ramona spent two years working at Confiserie Coppeneur in Bonn as a shop manager.

Georg wrote the definitive book on artisanal chocolate: “Chocolate – The Reference Standard.”

Georg and Ramona value sustainability using many organic ingredients and beans sourced from cooperatives, or plantations Georg has been working with for years.

Before I even tasted any of the eight bars they sent me, I was captivated by the flat, rectangular cardboard envelopes adorned with unique designs that went from an insanely beautiful Dia des Muertos themed painting on their Haitian 80%, to a floral hippie-inspired pattern on the 100%.

Each bar is 50 grams, but the packaging, flavor intensity, and lovely bas relief of Mondrian-like squares made me think it was larger.

Let’s start with the wildest chocolate combo I have ever eaten: Broccoli and Salted Almonds in White Chocolate. This khaki green beautifully thin slab is conched with de-oiled almond flour and air-dried broccoli powder. Then, they add Sicilian roasted and salted almonds. There are 42% cocoa solids. It tastes creamy, green, fresh, and comes studded with tiny bits of crunchy nuts. If you have a curious palate I would highly recommend experiencing this unique vegan bar.

At the opposite end of the cacao spectrum is their 100%, Mountains of the Moon. Made with a combination of Forastero and Trinitario beans from the Congo, it is well-tempered and incredibly intense. The earthy flavor redolent of coffee, spices, and leather.

Georgia Ramon’s 80% made with Haitian Trinitario and Criollo beans is crisply tempered, almost black, rich, and balanced. I am a fan of the 80% range and find products differ greatly. This one is so satisfying that even a small rectangle sated my craving for an exquisitely smooth chocolate with flavors of fig, roasted nuts, and cognac.

Their 70% dark from the TCGA Cooperative in Belize is a gentle, sweeter bar. Like its siblings, it’s beautifully tempered. The flavor is earthy and more straightforward with a slightly dry finish.

If you love the combination of dark chocolate and sea salt, Georgia Ramon offers a 70% with sea salt flakes from the Isle of Anglesey in Wales. It has the same amount of added sugar as the plain 70%, but a vastly different flavor profile. The salt is subtly added, achieving the exact right balance. Enough to perk up the essence of the beans while not overwhelming them.

Super finely ground coffee from the jungles of Ethiopia and cocoa nibs infiltrate every bite of their 55% bar. Unlike many others in this cacao content range, it is not particularly sweet, with 13 grams of sugar in the whole bar. An inventive, perfect combination that once tasted seems as if it should have been ubiquitous for years.

38% white chocolate never dreamed it could embrace beetroot and coconut, but it all deliciously comes together in this bar. The dark ruby-amethyst color looks amazing while the flavor and texture surprise your taste buds. Crunchy-chewy coconut pieces are a perfect counterpoint to the beetroot’s sweetness and ultra creamy texture.

Their 66% Brazilian Trinitarian dark milk bar was delightfully deep, full of terroir, and ground but not conched. Its mildness combined with memories of the bean’s earthy origins, making it another original from Georgia Ramon.

Kirkland Signature Dark Chocolate Covered Almonds with Turbinado Sugar & Sea Salt

I have never been to a Costco, but I heard about these almonds and bought some on Amazon. They are so amazingly delicious I have been buying them monthly ever since.

What makes them crave-worthy is the perfect amount of 70% dark, ethically sourced chocolate encasing each crunchy roasted nut. Apparently, some great chocolatier calibrated the exact right ratio of creamy chocolate to nut. Believe me, it’s not easy to do. Too little chocolate and I’m left wanting more. Too much and it overwhelms the nut presence.

Then, they add just a touch of sea salt and turbinado sugar crystals, both of which amp up and balance out the other flavors and textures. The result is divine.

Adding to my joy is the relatively healthy nutritional profile for dessert: 1/4 cup (40 grams) has 14 grams of sugar, 3 grams of fiber, 55 mgs of sodium, and 4 grams of protein. Not so bad for something so incredibly satisfying.

By the way, I have tried similar products from other makers and they are not as good.

At the time of this review (6-22-16) a 32 ounce bag was selling on Amazon for just under $25 with free shipping.

K’UL Chocolate Bean-to-Bar

I love innovation. Not for innovation’s sake, but when it truly improves something. K’UL (pronounced cool) Chocolate is definitely innovative. Founder, Peter Kelsey, calls his bars Superfood and I can see why. Chock full of nuts, seeds, anti-oxidants, and supplements each bar is its own little powerhouse of nutrition. It’s food, not candy. Vegan and gluten free.

K’UL Chocolate travels to the cacao farms, selects the beans and imports them. Then they roast, winnow and grind the beans. They make it their mission to improve the lives and environment of the farmers. Luckily, this kind of ethical agenda drives more and more chocolate companies.

The bars are designed by athletes for athletes. If you are into endurance sports or big adventures, K’UL Chocolate has a bar for you. The packaging itself is water proof and pocket sized. This means that even if you are hiking the Amazon and your chocolate melts, you can still neatly squeeze out its soft goodness.

I sampled a few and found them brimming with add-ins. My favorite was the Maca & Fruit bar. Maca is an ancient root that is used for energy, but it does not contain caffeine. (Here’s a link to more information on its benefits: http://draxe.com/top-5-maca-root-benefits-and-nutrition/) The combination of cherries, cranberries, raspberries and pomegranate is divinely chewy, and plays beautifully with the 70% chocolate.

All the chocolate they use is 70%. The pure bar has an earthy profile with a slightly dry finish and undertones of dark fruits, like raisins and plums. While I liked it, I was a bigger fan of the bars with add-ins, and not just for their added nutritional punch, but for their visual appeal. The fruits and nuts are mixed in so you can still see them peeking though the chocolate, quite beautiful.

Saltsensation, with sea salt flakes, was delicious. That little bit of sodium really amped up the chocolate’s flavor giving it a multi-layered, nuanced taste.

Peanuts & Currants was very satisfying, and a perfect choice for a hike or a briefcase.

Endurance, enhanced with Pumpkin seeds, Guarana and cranberries had a marvelous combination of crunchy and chewy textures. Guarana is like caffeine on steroids, so be warned if you are sensitive to its effects. On the other hand, if your body thrives on that extra burst of energy, this bar’s for you.

The folks at K’UL are always creating new combinations, so keep checking out their website for new temptations.

NOTE: They have a special introductory offer on their website where you can buy a variety pack of four bars for $11.99, including shipping.