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.