Category Archives: Gluten free

Eldora Craft Chocolate

Happily, we live in an age where you can learn anything online. Steve Prickett, founder of Eldora Chocolate, studied online through Ecole Chocolat, a Canadian company. Apparently, he was a star pupil as his chocolates offer an embarrassment of riches.

Steve has a real passion for discovering different beans from around the world. So far, he has made chocolate from 24 countries, comprising 31 different origins; and, he’s always on the look-out for more.

I love his approach of bean to bar chocolate making. Depending on the nature of the beans, he adjusts his process to bring out and enhance its essence. The result is a cornucopia of bars, truffles and energy balls.

As you already know, chocolate has amazing powers. Among them are its ability to change your brain chemistry. This salubrious effect gets amped up when chocolate is paired with chili peppers. Three of Eldora’s 70% bars deliver that potent chemical experience.

All of the following are made with well-tempered Guatemalan Chivite beans.

Chili Blast lives up to its name. Made with 70% dark chocolate, organic cane sugar, organic cocoa butter, red chili, pink peppercorns, chipotle, black salt and vanilla, it really packs a punch. Not only did I feel an immediate warmth in my mouth, I also notice the lingering heat. The effect is comfortably intense.

The Zesty Mango Pinon bar, also 70%, is enhanced with mango, Aje chili, tangerine, piñon and five spice powder. Pinon are pine nuts, and they added a wonderful richness and crunch to this heady mix. Not overly spicy, but definitely mysterious and seductive with its undercurrent of flavor and heat.

Mole Mole, 70%, has a generous sprinkling of mole powder on its underside. (Mole is usually made with chiles, tomatillos, dried fruits, spices, and nuts. All are roasted and ground into a fine powder or paste). Not too spicy or hot, its slightly dry finish went well with the creaminess of the chocolate.

70% Dark with Toffee is a great pairing of this complex, earthy Guatemalan Chivite bean with shards of toffee pressed into its base. I love the extra hint of sweetness and and crunchy texture. This toffee is definitely the adult variety and tastes of butterscotch, cream and vanilla.

70% Dark with Tart Cherries brings out the opposite end of the taste spectrum by sashaying its acid/sweet/chewy cherry presence close to its satisfying dark chocolate dance partner. Another winner.

70% Dark wirth Lavender and Lemon doesn’t have any added vanilla which keeps its clean, fresh taste unalloyed. The floral notes from the beautifully fresh purple flowers embedded on the bar match well with the restrained use of lemon. This allows the citrus to enhance, rather than overpower, the chocolate and lavender.

50% Dark Milk with Almond is a tried and true combination of roasted nuts on a slab of dark milk chocolate with a lovely crunch, and just the right amount of creamy sweetness.

85% dark with Macadamia and Coconut is only for those who crave a super dark chocolate experience. Coconut flakes, coconut milk powder and macadamia nuts add a lovely texture but not much sweetness.

I also sampled a few of their truffles, each of which was deeply flavorful and incredibly fresh. Blood Orange, Boubon, Green Chile Biscochito, and 9 other enticing flavors await you, all are large and very deserty. The melt-in-your-mouth caramel has a perfect texture: lightly chewy and creamy…redolent of butterscotch.

Eldora makes 70% single origin one ounce square tablets that I was quite smitten with. All are made with only three ingredients: nibs, organic cocoa butter and organic cane sugar. This lets the bean’s true characteristics shine. I tried three:

Tanzania Kokoa Kamili, 2018, is made with beans from a central fermentary based in Tanzania. They currently work with over 2,000 smallholder farmers, most of whom farm between 0.5-2 acres of cocoa. Kokoa Kamili pays a premium well above the market rate to farmers and conducts its own fermentation and drying. The chocolate evoked citrus, tamarind, molasses, lemon balm and nuts.

Dominican Republic Zorzal, 2019, is a very eatable bar with notes of cherry and apricot.

Guatemala Polochic, 2017, was a 2019 silver award winner from the International Chocolate awards and I can see why. It’s very balanced and satisfying with hints of caramel and roasted nuts. Farmers of this delicious bean live in 35 communities though out the Polochic valley.

A percentage of all profits go to support Kiva, the Heirloom Cacao & Rainforest Project.

Crow & Moss

I have been writing chocolate reviews for a many years. The one thing I am always struck by is the incredible passion chocolatiers bring to their work. Mike Davies, the founder of Crow & Moss, is no exception. One day, as he was driving home from work, he was suddenly overcome by the desire to learn how to make craft chocolate. Within a few months he was up and running. Crow & Moss now makes artisan chocolate in one hundred pound batches in their 2000 square foot factory in Petoskey, Michigan.

I sampled six of their beautifully tempered offerings. This is a pure chocolate experience, no vanilla. All Mike’s bars are sweetened with organic cane sugar.
The packaging is easy to reclose, and the bars themselves are divided into 28 easy-to-break little rectangles. Their abundance make me think there’s more chocolate; and, slow down my enjoyment.

70% Dominican Republic Zorzal beans made for an exceptionally mellow, rich chocolate with layers of caramel and cherry. The tasting notes say there’s some spiciness in this bar, I didn’t discern it. To me it’s quintessentially eatable: not too challenging, acidic or astringent; just a very satisfying chocolate experience.

70% Honduran Wampusirpi had a little edge. I like that. It woke up my senses. There were hints of roasted nut, a memory of the soil, and a slightly creamy texture with a nice lingering finish.

70% Columbia Aruacam, made with only beans and organic cane sugar, had that same creamy texture, if a bit amped up, with an earthier profile of cashew, dried plum and honey.

67% Bolivian Rose Salt is made with Columbian Aruaca beans and Bolivian Rose Salt from the Andes. It’s always amazing to me how the addition of a little salt changes the complexion of the chocolate. The astringency from the salt really perks things up and brings out aspects of the bean waiting to be catalyzed.

67% Brazilian Santos Coffee had a dusting of finely ground coffee on its base of Columbian Aruaca chocolate. It delivered a perfect balance of mocha, that classic coffee and chocolate pairing.

67% Ginger Snap had the same Aruaca base with tiny bits of ginger snap cookies sprinkled on its base. The hint of brown sugar, molasses, fresh ginger and other spices lent a wonderfully subtle, yet still quite disceranle, flavor to this bar. The more of it I scarfed down, the bigger fan I became.

Mies van der Rohe wasn’t always right: sometimes, more is more; but, in this case, whether it’s the addition of pink salt, coffee beans, or ginger snaps less is definitely more. I found myself noticing the nuances of these additions far more than I might have if they had been larded on.

Crow & Moss offers free shipping for any order of $25 or more; a wonderful incentive to try new artisanal chocolate bars.

Cocoa Parlor

I am happy to report that it’s becoming de riguer for chocolate companies to source their beans ethically, pay cacao farmers a decent wage and improve their living conditions. Cocoa Parlor does all that and uses organic beans from the Dominican Republic.

Their bars weigh in at 2.82 ounces, or 80 grams. there are 28 sections and they break cleanly. The package design is cheerful and inviting. They keep it simple which helps the cost stay lower than you would expect for quality chocolate: $5 a bar. I sampled seven of the 16 they offer. All were well tempered and appealing.

Night Train, a 75% bar with nibs was a very easy-to-eat dark (for those of you who eschew anything over 70%). I happen to love the inclusion of nibs as it really heightens the bar’s intensity. The chocolate itself had a lovely complexity I have come to associate with beans from the Dominican Republic. Its fruitiness makes it a good choice for people who don’t like any bitterness, acidity, leather, or coffee flavor in their chocolate.

Simple Pleasure, a bar with roasted hazelnuts and Himalayan pink salt was perfectly balanced. Its nutty crunch was perked up with just the right amount of salt. (Maybe someone can explain to me why hazelnuts are so much more popular in Europe than the US, except in Nutella, of course. They are so rich and delicious; especially, when roasted.)

Cowboy Up 70% with toasted almonds and Himalayan pink salt was another deliciously textured offering.

Popped Quinoa 70% had a different appeal as the quinoa offers up a gentler, smaller crunch and allows more of the chocolates personality to shine.

Jungle Peanut in 35% milk chocolate had the largest roasted nut pieces. The nuts are sourced from the wilds of Ecuador and accented with that same pink salt. These peanuts definitely tasted different from the ones I typically eat. More rustic, more natural, with a milder peanut taste. You might think this bar would be quite sweet, but it wasn’t, even though it had a fairly light milk chocolate base.

Into Dark 80% was a nice fruity ultra dark bar. It was intense, but not bitter. Very satisfying.

Dark Perfection 70%, with a tiny bit more sugar, was a touch less intense.

In addition to the cocoa mass they use, they add cacao butter and cacao powder, but no vanilla. This allows the bean’s true nature to come through.

They also make a very popular non-chocolate Quinoa Bar that’s made with cacao butter. It’s packed with almonds and gluten free. Great for campers, gym rats and meal skippers.

The Good Chocolate (Sugar Free)

Seeking a Keto friendly chocolate bar? Just interested in lowering your overall sugar intake? The Good Chocolate makes bars in six flavors that can help you cut sugar from your diet.

Ben and Miki, co-founders of the company, eliminated sugar from their diet and created a treat that allows chocophiles to enjoy all the benefits of cacao without the added calories. All the bars are sweetened with mesquite powder, erythritol and stevia.

Each of the six flavors come in single serving little pouches, .4 ounces, and larger 2.5 ounce bars. I loved the convenience of the singles as they are wonderful for portion control and portability.

Their 54% Milk was a creamy bar that left me satisfied with its rich chocolate taste.

65% Dark had a much stronger chocolate presence. Himalayan Sea Salt is the same base with crunchy crystals of salt on its underside. The salt definitely changes the overall taste of the bar, perking it up with another layer of complexity.

65% Mint was fresh and energizing, offering that classic combination of rich chocolate taste with bright accents.

65% Ginger had bits of ginger root. Just like the other bars with additional flavors, this enhanced the experience and woke up my taste buds.

65% Salted Almonds is chock full of nuts, their distinct crunch a good juxtaposition to the chocolate.

Goodnow Farms Chocolate: Brown Butter, Spiced Apple Cider, Columbia 73%

Trust Tom and Monica at Goodnow Farms to create new craveable single origin and innovative inclusion bars.

I recently sampled three of them and wanted to share my thoughts before they sell out.

The first one, a limited release, is 77% Spiced Apple Cider made with Zorzal beans from the Dominican Republic. Like all their chocolates, it is superbly tempered, incredibly fresh, and conched to a point that leaves the finished product meltingly smooth. They use fresh pressed cider from a local orchard, add Macoun apples with their characteristic tang, and a hint of cinnamon. The spice is applied with great restraint, adding a subtext without hogging the narrative. Despite the high cocoa content, 77%, it’s all too easy to scarf down.

Using the same Zorzal bean, but in a 70% version, they offer a Brown Butter Chocolate bar. I know this may sound like a Portlandia joke, but the butter is sourced from High Lawn Farm where the cows can trace their lineage back 15 generations. All kidding aside, I prefer dairy from happy bovines. The addition of Brown Butter ups the creaminess ante without overpowering the depth of the bean’s profile, an earthy but still sophisticated chocolate with a slightly dry finish.

It was the 73% Columbia Boyaca that stole my heart. An incredibly fruity chocolate with layers of flavor that don’t let up. As with the previous bar, the finish is a touch dry, but the complexity of the bar and the creamy texture is memorable. The bean’s origins are just as captivating as the chocolate; you can read about it here:

I have to say a word about their user-friendly packaging. The cardboard envelope keeps the bar from breaking, while the inner cello wrapper is easy to re-seal for keeping everything fresh. It may sound unimportant, but it adds a lot to my joy when I don’t find chocolate shards on my clothing or furniture.

BOHO Chocolate

Sometimes, I think Lewis Carroll was right when he coined the phrase too much of a muchness. To a casual observer, it can easily appear as if the last thing we need is another single origin chocolate company. But, as our palates become more sophisticated, we naturally seek new gustatory thrills. BOHO Chocolate fulfills that desire.

Sating cravings is satisfying, but doing it responsibly adds to one’s enjoyment. BOHO is a small batch, artisanal company that uses environmentally, socially and environmentally sustanable methods.

Charles Burke, BOHO’s founder and jack of all trades, started his journey selling chocolates and confections from a small shop in New England over thirty years ago. He opened his first retail chocolate store in Amherst, Massachusetts at the age of 24. The following year he opened a second store in Massachusetts and then a third in Burlington, Vermont.

His inspiration for the transition to making craft chocolate came from his daughter Sarah who had just returned to the United States after working with fashion designer Zandra Rhodes in London. Sarah’s endless ideas, energy, and artistic ability helped propel BOHO towards its current journey. BOHO Chocolates mission has always been to make chocolate that is socially, environmentally, and economically sustainable throughout the entire supply chain.

With no idea where to begin, Charles and Sarah booked a flight to South America where they met up with people from TAZA Chocolate and visited farmers, cooperatives, and local chocolate makers. All that experience and inspiration went into creating BOHO Chocolate.

BOHO is short for Bohemian, which to Charles means taking an organic, artistic, and independent approach to making quality chocolate. Their ideas and style derive from a broad and diverse group of true artisans whose collective interest in the craft continues to transform how premium chocolate is made.

BOHO has won over a dozen awards from the International Chocolate Awards, the Academy of Chocolate, and the Good Food Awards. I sampled four of their bars, each inspired a little chocolate reverie.

The first was White Chocolate and Lemon Olive Oil. I consider myself a fairly creative home chocolatier, with one of my favorite concoctions being a 73% Vietnamese couverture that I temper with blue cheese powder, drop onto waxed paper and top with a lightly maple sugared pecan. It’s really divine. Still, I was blown away by this combination of white chocolate and lemon olive oil, especially because I typically don’t gravitate towards white chocolate. This bar is revelation. The sweetness of the white chocolate is offset beautifully by the zesty lemon flavor, while the undercurrent of olive oil adds a lovely complexity. It just goes to show, you really have to have an open mind. I’m so glad I did, as I never would have tried this if it hadn’t been sent to me as a sample. Now I can’t wait to order more.

Their Milk Chocolate + Smoked Hickory Sea Salt is another stunner. It starts its seduction with a smokey, salty dance that develops as Boho’s super rich 51% dark milk chocolate envelops your senses.

70% Dark Chocolate + Spicy Chai distinguished itself from other spiced bars with its incredible balance of cardamom, cinnamon, anise seed, cayenne and black pepper. Not one flavor predominated.Each was a supporting actor to the rest with the cayenne adding just the right amount of subtle heat.

70% Dark Chocolate from Belize, made with only three ingredients: organic cacao beans, organic cane sugar and organic cocoa butter, allowed the bean’s flavor to steal the show. Boho roasts, winnows and stone grinds all their beans. Clearly they conch them until the resulting product is beautifully tempered and incredibly smooth. The chocolate is full-bodied, satisfying, fruity, complex but not challenging.

The bars themselves are large, by today’s standards, at three ounces each. They are beautifully embossed with a bas relief of cocoa pods. I even enjoyed the beautifully brightly colored foil inner wrappings that stood up to a number of openings and closings without becoming raggedy.

On a practical note, shipping is free and they offer a 20% discount when you buy four bars. It’s a great incentive to try the four I reviewed or any options that appeal to you. There’s plenty to choose from.

I was impressed with BOHO’s offerings. While their name might sound whimsical, their chocolate is seriously delicious.

Askinosie Chocolate: 76% Chinchipe, Educador and Davao, Philippines 58% Dark Orange

Askinosie Chocolate was one of the first American companies to pay attention to the economic conditions of cacao farmers. Shawn, whose captivating story can be read here:, has been a trailblazer ever since. With that kind of concern for humanity, it’s no surprise they would be on the cutting edge of compostable packaging. They recently switched to a product that dissolves under running water in your sink. See details in this short, fun and inspirational video:

As smitten as I am with all that, at the end of the day—or anytime in between—consumers want great tasting chocolate. Shawn makes some of the best. Not only are the bars beautiful to behold: glossy, well-tempered, and divided into little squares with Askinosie Chocolate spelled out letter by letter, they are just scrumptious!

Whether you like flavored bars, bars with inclusions, or single origin varieties, Askinosie has you covered.

Their two newer bars I just tasted were each quite craveable, but for very different reasons.

The 76% Chinchipe, Ecuador Dark Chocolate Bar, “The Zeke Bar,” is the result of a partnership with Zeke Emanuel, a chocolate aficionado and healthcare policy expert. He and Askinosie created this unique limited edition Criollo chocolate. The beans are an ancient and rare type of Criollo from a 70-year-old cocoa farmer, Lenore, whose family farm is located deep in the Amazon rainforest. The flavor is complex, layered, and sublimely multi-dimensional. It took me a number off tastes to begin to discern all it offers.

Their 58% Dark with Orange is different from other orange enhanced chocolate I have tasted. It has an uncannily fresh taste, like freshly squeezed orange juice. That may be because, unlike other orange-infused bars, they not only use organic orange oil, but they add organic orange peel and pulp. Yet, somehow the bar’s texture is super smooth and creamy. The perfectly sweet chocolate marries beautifully with the tangy, slightly acidic orange notes. Trinitario beans, harvested from the Philippines for the first time since the 1880s, give this chocolate an interesting pedigree.