Archive for the 'Scharrfen Berger' Category

Calhoun College Chocolate Tasting Notes, Round II

May 1st, 2008 by Rosa

After the success of my first chocolate tasting (notes here), I held a second one with the extra bars. Unfortunately, by the time the second tasting rolled around, most of the bars had bloomed thanks to New Haven humidity and temperature fluctuations and a lack of air conditioning. The Vosges chocolate bars were the only ones that survived because their wrappers are airtight. We tasted them anyway, and all the flavors were there; it’s just that the textures were all wrong. Sadness. Here’s what we tasted, with my notes:

  • Green and Black’s milk, 34% – sweet, yogurty flavor; tastes like a Cadbury mini-egg. Thick texture.
  • Dagoba milk, 37% – slightly fruitier than the Green and Black’s with a dusky finish.
  • Vosges Macha (Japanese macha green tea in 41% deep milk) – woodsy dirt flavor, brittle texture. Tastes like green tea, as it should. I don’t like the taste of green tea, but if you do, this bar is true to its name.
  • Vosges Woolloomooloo (roasted and salted macadamia nuts, Indonesian coconut, hemp seeds in 41% deep chocolate) – I’ve reviewed the truffle version of this bar. Nicely nutty, smells of coconut.
  • Vosges Goji (Tibetan goji berries, pink Himalayan salt in 41% deep milk) – fruitiness to the bar; goji berries just taste like red berries. Saltiness works, I think.
  • Vosges Mo’s Bacon Bar (applewood smoked bacon, alderwood smoked salt in 41% deep milk chocolate) – I bought another one of these bars because it’s such a great conversation piece for tastings.
  • Chocolove dark chocolate, 55% – nuttiness to the flavor, which starts off sweet and has a long finish. Vanilla notes? Thick texture.
  • Nirvana Single Origin Granada, 60% – fairly straightforward cocoa flavor with a strong roasted taste.
  • Scharffen Berger 62% semisweet – fruity notes, sweet finish

  • Vosges Calindia (Indian green cardamom, organic California walnuts, dried plums in 65% Venezualan dark chocolate) – strong spice flavor. Can taste the sweetness of the plums and feel where it adds texture.
  • Nirvana Single Origin Santa Domingo, 67% – strong earthiness, dirt flavor. Not at all well received (the wrapper promised herbal tones, which must have been the dirt flavor people complained about).
  • Green and Black’s Maya Gold (orange and spices) – on first taste, strong notes of pepper with a light orange finish. On second taste, orange flavor stronger. Many people said the bar tasted like marmalade.
  • Scharffen Berger 70% bittersweet – super fruity with a cocoa finish
  • Dagoba Conacado, 73% – nutty
  • Dagoba New Moon, 74% – sweeter than the Conacado with a dark fruitiness
  • Dagoba Xocolatl, 74% with chilies and nibs – slight fruitiness to the chocolate. STRONG chili flavor that wallops your taste buds on first impact. Not the way I like my chili chocolate.
  • Endangered Species 88% Extreme Dark (panther) – vanilla scent with a nice smoky flavor.
  • Ghirardelli 100% baking chocolate – completely dries up the mouth. Worse than the 100% La Maison du Chocolat bar.

Category: chocolate, Chocolove, Dagoba, Endangered Species, Ghirardelli, Green & Black's, news, Scharrfen Berger, single origin, Vosges | No Comments »

Calhoun College Chocolate Tasting Notes

March 18th, 2008 by Rosa

My tasting notes, as promised. I loved how I was able to notice the subtle differences between the bars by tasting them all together. For example, when I first tasted the Scharffen Berger Extra Rich Milk, I thought it was sweet and yogurty. Tasting it right after the Chocolove Milk and the Papua single origin bar, the Scharffen Berger bar suddenly took on smoky qualities.

  • Chocolove Milk Chocolate (33%) – thick and creamy, coats the tongue heavily; vanilla and caramel notes
  • Nirvana Belgian Chocolates’ Papua single origin (35%) – dull and greasy looking, coffee smell, vanilla and yogurt flavor
  • Scharffen Berger Extra Rich Milk (41%) – dusky, smoky flavor, soft snap with a thick and heavy melt, lingering finish
  • Endangered Species Smooth Milk (52%) – earthy, pepper flavor
  • Vosges Naga Bar (41%) – a bit grainy with a great snap, coconut flavor
  • Vosges Mo’s Bacon Bar (41%) – smells smoky, bacon bits give it a large grain, super salty bar
  • Vosges Red Fire or Oaxaca Bars (55%) – starts off sweet but the chili burn and the heat builds, a finish that lingers in the back of the throat
  • Chocolove Ginger Crystallized in Dark Chocolate (65%) – sweet, sugar flavor, light ginger and citrusy notes
  • Chocolove Strong Dark (70%) – earthy aroma, greasy texture
  • Lake Champlain Single Origin Sao Thome (70%) – sweet and fruity notes
  • Vosges Creole Bar (70%) – sweet start, coffee finish that lingers, a creamy melt around the coffee bean and nib bits
  • Scharffen Berger Antilles (75%) – my favorite of the bunch – a sharp snap on a glossy, dark bar, creamy melt, lingering finish
  • Lake Champlain Single Origin Tanzania (75%) – banana notes, thinner melt, unpleasant finish that’s buttery and lingering
  • Scharffen Berger Extra Dark (82%) – bitter tobacco notes with a slightly sweet finish
  • La Maison Du Chocolat Coro (100%) – bitter start, dries out the mouth
  • Valrhona Gianduja Noisette (no %, but super, super light milk) -super soft, almost like fudge at room temperature, quite soft, creamy, heavy, and thick with strong hazelnut flavors

Category: chocolate, Chocolove, Dagoba, Endangered Species, Lake Champlain, Scharrfen Berger, Vosges | No Comments »