Thursday, 8 October 2015

Damson Nicaragua O'Payo 70

This chocolate was one of 15 made. Currently there are a few bars remaining, but not for long. The cacao beans are organic from Nicaragua, hand-sorted, roasted, winnowed, ground, aged and tempered all in London, micro-batch style, by Damson 

The aroma was interestingly potent with a softness amidst. Firstly it's chocolate and pure cocoa nibs (slightly metallic) that hits you, with saline, blackcurrant, citrus and ham. The softness was lime sherbet and Honeysuckle. This was a captivating aroma
Damson chocolate always has a wonderful smooth melt and mouth texture. This O'Payo felt and tasted very creamy. The taste was acidic! Sweet & sour. Then lots of flowers came in, with black currants and balsamic blackberries with lime

Such citrus and lively acidity is what I am fond of when it comes to chocolate. It was an interesting chocolate, and with it being limited edition just makes it that more interesting... and I don't believe any other chocolate makers are using O'Payo as single variety 

Tuesday, 6 October 2015

Ananda Chia Chic & Coffee Break 70%

The organic Ecuadorian cacao is sourced from Los Ríos and Guayas provinces. The cane sugar from Pichincha farmers. The chia seeds and coffee also have specified local origins. The chocolate is made in Guayaquil, Ecuador and then shipped to the Netherlands to the Amigos family. This is similar to how Madécasse operate! The packaging is ecologically good too. Errrrr, so far I am loving Ananda!

Chia Chic
The aroma was earthy, pepper, toasted and slightly metallic. The chia seeds didn't add anything to the taste, I didn't expect them too, but they added much to the texture. Their crunches were quite fun! In taste was vanilla, flowers, dark chocolate. I could feel acidity on the tongue, and bitterness (cocoa) lingered. The finish was like the aftertaste of having had the richest, darkest, chocolatiest chocolate cake

Coffee Break
A beautiful coffee aroma, reminding me of Chocolate & Love's coffee affair. The initial taste was numb, starting with cocoa (no sugar) then lemon boiled sweets or Fisherman's Friend. But when chewing, that is when it all happened. It was fresh filtered coffee, brown sugar crystals pouring in and grated dark chocolate melting within - beautiful. There was distinct great acidity too

The chocolate didn't melt easily, with an almost waxy texture; however, I felt this to be its only flaw, as when I got into the chocolate ... I really got into it ... and it was ... delicious

Tuesday, 29 September 2015

Kakawa Mango & Chilli CD and Salted Caramel bar

In my mind, a Snapchat from my brother said something about finding cool buttons in Australia (chocolate obviously). A parcel was sent from Australia to London - and it's not quite buttons, but something that seems pretty cooler

Kakawa pride themselves in using the finest natural ingredients and avoiding preservatives and artificial flavours in their chocolate making. They're chocolatiers based in Sydney
There was a little damage here and there but it was from all the way down under. I don't know where to start with this bar, because oh wow! Sucking out that rich, rich chocolate caramel... The caramel had a dark toffee chocolate flavour and then the chocolate coating itself would melt, collapsing into the equation. There was also something almost fruity within the taste and vanilla
Now to the cd. The chewy mango pieces had a very subtle flavour, though such little fruitiness seemed to work nicely with the chocolate, as it made it seem more delicate. Though I think a stronger mango flavour would have been better. The chilli left the biggest impact, as it would tingle on the back of the throat

The cd was certainly good quality chocolate. But, hats off to that Salted Caramel bar ... it was beautiful

Lifefood 80% organic bio raw vegan

Lifefood is not a name that those interested in chocolate will necessarily recognise, more those interested in nutrition. However I know a few chocolate bars marketed to the nutritional market, but do not recognise this name. This isn't bean to bar chocolate. It resembles the homemade "good for you" chocolate, made from cacao butter, cacao powder, agave syrup and ground vanilla - all raw, all organic. The production does not exceed 42°c
The aroma was very pleasant. Nicely floral and vanilla. It broke very easily and very differently to real chocolate. The taste was again flowery, and surprisingly sweet. The bitterness came eventually, making the finish taste solely of cocoa powder

The texture was gummy then ashy and then very bitty nearing the end
Rogue chocolate said well: If you eat chocolate because they told you it's health food, you're doing it wrong

The taste was nice, but not a chocolate I would recommend, unless you are into raw-food, as the same day I ate it, I looked for it in a health food store to buy for somebody. I liked that it promoted the benefits of cacao, but it just ignored the bean to bar mantra of which I advocate

Friday, 25 September 2015

Vivani Rice Choc 40%

Vivani, not to be confused with Vanini, has a slogan of "the art of chocolate", which seems to ring true in every way. From resources to chocolate making to packaging design to their social impact. Their ingredients are organically grown, their cocoa is of top quality, their dark chocolate recipe scored maximum marks by gourmet magazine Savoir Vivre, the packaging artwork by Annette Wessel is beautiful, and they have a project aiming to stop and prevent child labour
Rice Choc ingredients: raw cane sugar, cocoa butter, cocoa mass, rice drink powder, hazelnut paste, bourbon vanilla. The cocoa mass is a perfected secret blend of Latin American and African cocoa, and the sugar is raw due to the retention of minerals. This really is chocolate with a conscience 

The aroma was very milk chocolate, vanilla and coconut. The texture was very smooth and soft in the mouth, also very soft to touch. The taste had hints of curry powder and pepper in a vanilla sugar syrup

How sweet it is, it means vegans and people with a lactose intolerance who have an intense sweet tooth will enjoy this chocolate. I would definitely recommend this bar over Zotter's vegan-milk substitute, however it doesn't hit the spot like real-milk chocolate does. But as a vegan 'milk' chocolate it totally works! It is enjoyable, just surprisingly sweet