Category Archives: Spicy Chocolate

Wm Chocolate

Will Marx is young, creative, entrepreneurial, and dedicated to his craft. Pairing ethically traded single origin cocoa beans with a passion for chocolate that excites the senses, he has crafted a line of bars to tempt even the most jaded palate.

Here’s a rundown of the four I sampled, none of which had lecithin or vanilla.

68% Belize Moho Valley 2016 harvest bar: In a word, excellent. Very rounded and super satisfying with fruity, caramel flavors, a slightly dry finish and a ridiculously smooth texture. Beautifully tempered.

75% Ghana Rainforest Alliance 2016 Harvest: Another audibly tempered, glossy finish bar, equally delicious, but quite different. Light coffee notes, a hint of roasted chestnut; rich and supremely satisfying. Just the right amount of unrefined cane sugar for that butterscotch undertone.

70% Honduras Wampusirpi 2016 harvest bar with Hawaiian Red Salt: If you love salted chocolate you have to add this to your stash. The beans hail from a remote part of northeastern Honduras. The Hawaiian Red Salt, sprinkled with a deft hand on the underside of the bar, adds a note of astringency to a fairly creamy chocolate.

In the let’s get creative category I tasted a limited release 80% Markham Valley bar with Sweet Corn and Ancho Chile. Apparently, in Papua, New Guinea they dry their beans by a wood fire. You can definitely taste the smokiness in the chocolate, making it a perfect foil for the Ancho powder (medium heat) and crunchy morsels of corn scattered on the underside.

Will also offers drinking chocolate and tasting squares. As someone who has hosted a number of chocolate tastings I can attest to the good karma they generate. Everyone seems to leave happy.

Quintessential Chocolates

Many years ago, when I had energy to burn, I made a four layer dark chocolate rum cake covered in a blanket of white marzipan adorned with flat pink marzipan hearts. Just thinking about it evokes nascent yearnings. While I am not inclined to spend the good part of a day baking at this juncture, I still love the combination of alcohol and chocolate. So far, I have had to sate my cravings with some homemade ganaches infused with Benedictine or Nocello. Yes, there are truffles with Grand Marnier, Amaretto, and rum, to name a few, but the alcohol presence always seems fairly mild to me. Not so for the alcohol filled batons and truffles from Quintessential Chocolates. I recently sampled a few of their confections and was delighted with their intense flavor.

The truffles were appealing in their pretty Tiffany blue sleeve box with windowpane for viewing. Jamaican was deliciously rummy. The dark couverture with delicate white swirl was the perfect thickness to complement but not overwhelm its creamy center. MayaCaya, enhanced with cayenne, offered light heat and a hint of cinnamon. Fortunate No.4 Sea Salt Caramel had a smaller center and thicker shell. Here, though, it worked perfectly, as the sweet caramel was a excellent foil for the chocolate’s unique fruity-floral flavor profile. A wonderfully luxurious experience. Their Bittersweet Truffle was a classic dark chocolate ganache in a thinner shell. The sweetest of was a Belgian Milk Truffle.

Quintessential’s alcohol filled chocolates, six to a box, are encased in a sugar crust, which keeps the filling liquid, and coated in a thin layer of semi-sweet chocolate. Flavors included: Amaretto, Cabernet Sauvignon, Enchanted Rock Red Wine, Pecan Street Rum, Garrison Bourbon, and Republic Anejo Tequila. The boxes weigh 1.85 ounces, or 52 grams. I like the enclosed map of flavors so you know what you’re biting into, and I’m always a fan of variety. All of them were a far cry from the imported alcohol filled chocolates I have sampled from Germany with their cloyingly sweet, thicker chocolate shells. These were the perfect juxtaposition of chocolate and alcohol. Liquid, crunch, and silky textured chocolate all at once.

Quintessential also offers fruit nectar and coffee filled chocolates, and a wide variety of barks that look very appetizing. The truffles are only available in their Texas based store, but everything else can be ordered online.

Endorfin Foods Chocolate

Years ago, when I was raising my children, we belonged to a CSA (Community Supported Agriculture program). It was a wonderful experience that brought us closer to the farmers who grew our food. Apparently, the idea appealed to bean-to-bar maker Brian Wallace, founder of Endorfin Foods, and the world’s first Community Supported Chocolate (CSC) box. Just like a CSA, it creates a relationship between the grower and the consumer. Brian’s program sends out a box of chocolates every month with your subscription. These are a combination of products made exclusively for the CSC, like: chocolate covered exotic fruits, truffles, barks, their whole bean drinking chocolate, and a couple of bars from his regular range. Of course, you don’t have to belong to his CSC to enjoy his chocolate as it can be purchased any day from his website.

Brian’s beans are never roasted. They are: fermented and dried on site, then cracked and winnowed, crushed, and stoneground with coconut sugar and coconut mylk before being milled, tempered, then molded into bars.

Like other bean-to-bar companies, Endorphin Foods is trying to be the change it wants to see by paying farmers higher rates for their beans and working only with cacao grown by small farmer cooperatives and estates in Ecuador, the Dominican Republic, and Madagascar. This, as you know, bypasses the slavery and child labor used by 70% of cacao farmers in Western Africa.

I sampled five of Brian’s bars, all of which are sweetened with coconut sugar, dairy free, soy free, gluten free, agave free, and GMO free.

From the 80% single origin line I tried the Madagascar bar. Made from Criollo beans, its creamy texture enhanced a dark, fruity flavor profile.

Dark Coconut Mylk Chocolate, 56%, is sweeter with a melt in your mouth texture. It’s a completely different experience from traditional milk chocolate as it has a higher percentage of cacao solids. The coconut milk does not taste like coconut but somehow creates a milkier bar.

Dark Coconut Mylk Chocolate with Coffee and Cardamom, 60%, is a delicious combo of warm spice and coffee.

Dark Coconut Mylk Chocolate with Ginger and Rose, 56%, woke up my palate with its lovely gingery edge and floral essence. Unusual, creative, and very satisfying.

Dark Chocolate Coconut Mylk with Anise and Wormwood, 70%, used a darker base to balance out the heady flavors found in Absinthe liquor: Grand Wormwood, Anise, Sweet Fennel, Melissa (Lemon Balm), and Mugwort. The resulting bar is complex, rich, and slightly addictive.

At the time of this review, you can use the discount code “farmtotable” to get 30% off the first month of your own subscription box at http://www.endorfinfoods.com/subscriptions

Seed and Bean Chocolate

The older I get the more I appreciate something different, as long as it’s not different for different’s sake. When it comes to chocolate, that might be a particularly fabulous bean, a new flavor combination, or just a novel take on a classic. So, smoked Cornish sea salt in a 70% bar, or coconut and raspberry intrigue me.

Seed and Bean is based in Britain and devoted to producing an organic, Fair Trade, handmade chocolate range using beans from four areas: the ‎two volcanic islands of São Tomé and Príncipe, Ecuador, and the Dominican Republic.

I sampled five of their dark bars:

70% with Cornish Sea Salt is a very silky chocolate from Nacional cacao enhanced with a hint of smoked salt. It sated my chocolate craving with its lingering briny edge, and micro-crystals of subtle crunch. A truly excellent bar. The more I ate of this delectable bar the more I loved it.

72% Extra Dark from Dominican Trinitario beans is a deep, layered experience of dark fruit flavors in a very smooth, slowly melting bar.

58% Just Ginger is made from the same bean with the addition of spicy ginger. Here, though, the ginger is not crystalized, but powdered. This allows it to fully infiltrate every bite, adding just the right amount of heat and complexity to a sweeter, creamier chocolate.

72% Chili and Lime is fetchingly hot and citrusy. Not scorchingly hot, but hot enough to grab your attention without making you suffer. The beans are Dominican Trinitarios.

66% Coconut and Raspberry uses São Tomé cacao, a touch of virgin coconut oil, raspberries, and raw cane sugar to create an easy-to scarf-down chocolate. The coconut oil adds just a hint of flavor while complementing the raspberries and velvetizing the texture.

Seed and Bean currently offers 18 different bars, including milk and white options. You can order from outside the U.K. by contacting them on their website. (All the companies I have reviewed are linked on the right side of this page.)

Crio Brü

It is a rare day when someone creates a completely new category of hot drink. In this case, Crio Brü’s brewed cocoa. You brew it just the way you would brew coffee, in a gold filter or a French Press using two tablespoons of roasted, ground beans, for 8-12 minutes.

I sampled two of their many varieties, some flavored and some not. The Cavalla and Coca River. Before brewing, I had to create some cranium space for this completely new experience; luckily, that was easy, as the whole concept is fascinating. Both samples were brewed in a small French Press for 12 minutes. I tried them with coconut milk creamer and stevia and black, the black was much more robust and satisfying, though if you like cream and sweetener you might prefer those additions. Cavalla was a deep, full-bodied drink, kind of a cross between coffee and tea, as it’s not as opaque as coffee and looks like a dark tea. The taste is of cocoa, not chocolate. This is definitely not hot chocolate, but a truly is unique experience.

The Coca River was smoother and less intense, while still creating a lingering subtle cocoa flavor. Both were easily quaffable, and I found myself sorry I hadn’t doubled the quantity.

They don’t suggest making this into an iced drink, but I think that would work well; especially, if you used the same amount of water and three tablespoons of beans.

I also sampled their nibs, and dark chocolate covered roasted beans. The former are excellent in smoothies, trail mix, or scattered on just-tempered chocolate. The latter were divine; yet, so satisfying I found myself having one a couple of times during the day for a quick mini-treat and energy boost.

Mystery Chocolate Box

Mystery Chocolate Box is the brainchild of Peter Messmer. When Peter was growing up, his family had a tradition where one of them would buy a bunch of chocolate bars, remove the outer label, and try to guess what was in each bar. Then, they read out their guesses and the person who brought the chocolates revealed the answers. They found the guessing and the eating a ton of fun, not to mention having a great time together as a family.

Peter and his family found out how different it was to taste what was in a chocolate bar once they already knew the ingredients, from trying to blindly figure out add-ins without any clues. As someone who eats chocolate daily, I can attest to his assertion.

If you aren’t already intrigued and need a bit more incentive, you can win a prize if you guess correctly on their website within a specified amount of time.

The three large bars (each monthly delivery including shipping is $30) arrived in perfect condition with ice packs. Each was labeled Mystery Bar A, B, or C. There was a guessing card, and information on allergies. I have decided not to post my guesses, just in case you are interested in procuring your own Mystery Chocolate Box. Suffice it to say, I am not even 100% sure I guessed correctly, and that’s even after visiting the three websites the bars came from (two of the names were printed on the bars themselves, while for the third nameless one, I did a little sleuthing).

Peter focuses on this as a family activity, which is a great way to do something different and fun with the kids. I can think of plenty of teens, and adults who would love it, too. It could also be a great fund-raiser for your favorite charity if done in small groups.

Emmy’s Macaroons

If you are looking for an intense coconut chocolate treat that is like no other, Emmy’s Macaroons will sate your craving. These chewy raw organic rounds look fairly unprepossessing; yet, each bite is chock-ful of flavor.

I sampled four different flavors:

Choco Orange had a brightness and slight acidity that played off the dark cacao beautifully,
Choco Chili kicked up the flavor with a perfect amount of heat,
Dark Cacao was pure coconut and chocolate, and
Mocha had a wonderfully balanced blend of coffee and chocolate.

The sweetener here is organic raw agave, which adds only five grams of sugar to each chunky disc.
Emmy’s Macaroons are a healthy snack that really taste great.

Note: If you accidentally came across this site and are not really a chocophile, Emmy’s makes a whole range of cacao-free macaroons.