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 | Comments Off on Calhoun College Chocolate Tasting Notes, Round II