I just came across this fairly new study and thought you might find it interesting:
I just came across this fairly new study and thought you might find it interesting:
For those of you who host chocolate tastings, or want to, the following link will take you to a new Chocolate Sensory Wheel from Barry Callebaut. You can also download a copy of it (free from the accompanying text) from the right side of that page.
The following link from Forbes magazine details the latest research on chocolate’s benefits to mind and body.
I am always in the mood for something different from the chocolate world and Firefly organic bean to bar chocolate provides that new experience. This is an earthy line of bars, all of which, no matter what their cocoa content, speak a chocolate language developed centuries ago before the bean became so intertwined with sugar. More like a food, less like a confection. Because the beans are roasted and coached at the lowest possible temperature this is a perfect choice for someone who loves raw chocolate.
I like the phrase Jonas Ketterle, founder of Firefly Chocolate, uses on his wrapper: “This is not sweet chocolate, nor is it bitter–it is simply high vitality chocolate lovingly made in small batches from the bean…”
I sampled six of his bars, the most unusual of which was a wild harvested Bay Nut bar with 40% cacao, 30% bay nuts and 30% coconut sugar. While never having experienced bay nuts, I found the chocolate quite intriguing with its hickory-like, smokey flavor in a super creamy texture. The lingering taste reminded me of lychee nuts, and it was surprisingly un-sweet for its 40% cocoa content. Apparently, bay nuts were eaten by native people of California. They had a super long shelf life and once dried, stored well for years. The nuts were then roasted in ashes.
Firefly’s 85% dark chocolate with almonds and sea salt had chunks of nuts on the underside of the bar and was made with beans from Tanzania. The chocolate was intense, as you might expect from an 85% bar, and accented well with the roasted almonds.
The 60% Coconut Cream bar, made with Jonas’ stone ground coconut butter, was very creamy and less sweet than you would expect a 60% bar to be.
Maca is known in Peru as a stamina builder and hormone balancer. Firefly’s 77% bar with Maca was similar to the other chocolates in this range from Tanzanian beans: intense, full of terroir, and very earthy.
Last but not least, was the 77% Wildberry with beans from Belize. The berry notes were very light but enough of a presence to add another layer of flavor.
Jonas has a free monthly give-away you can sign up for on his website at the bottom of this page: https://fireflychocolate.com/handcrafted/vision/
One thing that really captivates me these days in the chocolate universe is a great dark milk bar. Harper Macaw makes one. It’s a 57% Brazilian rainforest direct trade sourced, perfectly tempered, smooth, creamy indulgence that is far too easy to scarf down. Dark milks offer the child in me something a little sweeter and the adult that higher cocoa intensity. If you’re doing a chocolate tasting this would make a great counterpoint to darker, single origin bars.
In that category Harper Macaw has you covered. Their line offers three dark single estate varieties: 74% Vale do Juliana, 75% M. Libânio, and 77% Tomé Açu. I did not sample those, but focused on their limited release 73% Bourbon Barrel Aged bar as a contrast to the dark milk. It was fabulous. Crisply tempered, redolent of bourbon’s lingering presence, rich, velvety, slightly acidic, with a hint of astringency, it sated my craving for a unique chocolate experience. I especially appreciated the slightly dry lingering finish as it etched its flavors into my memory.
Speaking of etching, each bar has a unique design that reminded me of the more angular elements in furniture created by Charles Rennie Macintosh. Just beautiful and unique. The outer wrappers are also works of art, as is Harper Macaw’s logo.
They also have a collection of bars with add-ins related to one’s political leanings. Titled: Tea Party, Left Wing, Red State, Flip-Flopper, Filibuster, and Taxation Without Representation, their inclusions run the gamut from butter toffee to peanuts and pretzels.
Harper Macaw is dedicated to conservation. When you buy their chocolate you help restore and protect deforested or vulnerable rainforest in northeast Brazil. Through partnerships with Instituto Uiraçu, American Bird Conservancy, and Rainforest Trust, they reinvest in the expansion of Reserva Serra Bonita, a cutting-edge rainforest conservation initiative. As Earth’s second most threatened terrestrial biome and the focal point of Brazil’s cacao industry, it is crucial to the survival of their cacao economy and the region’s biodiversity. By supporting innovative approaches in cacao farming Harper Macaw helps insure the health and stability of the region.
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.
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.