March 31st, 2014 by Rosa
Here’s the second of the three Mast Brothers single origin chocolate bars, the Papua New Guinea, that I picked up at my local fancy coffee shop, Cocoa Cinnamon. I reviewed the Belize last Friday, and I’ll review the Madagascar this Friday.
Its wrapper description: “After harvest, these beans are uniquely smoked. This post-fermentation process imparts incredible flavor; think hickory smoked bacon and aged scotch.”
This bar also snapped, but it broke more softly than did the Belize. It also had a thicker melt on the tongue.
It started off with a great depth of chocolate intensity and richness. As the bar melted, it got darker and even more complex, taking on a hint of maltiness as well.
Again, an incredible amount of flavor from just cacao and cane sugar, thanks to careful bean sourcing and smoking the beans after fermentation, I guess. Another ZOMG! Seeing a trend here?
Category: chocolate, review, single origin, ZOMG! |
March 28th, 2014 by Rosa
I’ve written about Mast Brothers Chocolate in several news posts on the blog, but this is my first time reviewing their wares. Mast Brothers is based in NYC, so I hadn’t been able to try them until now – thanks for carrying amazing chocolate bars, Cocoa Cinnamon!
I picked up three of their single origin bars: the Belize, the Madagascar, and the Papua New Guinea. Belize is up first.
The wrapper blurb: “From the Mayan jungles of southern Belize, this ground-breaking cooperative farms world-class, organic cacao. Notes of raisin, plum, and sarsaparilla.
This bar had the dullest surface look of the three bars that I tried. It broke with a sharp snap, and not always along its presegmented lines.
The texture of the bar was on the dry side. When I chewed it up, it felt like it had just lost its grittiness, and there was no tongue-coating melting feel. You can see the fine grit along the break in the image below.
The flavor of this bar was just incredible! A brightly fruity punch of raisin notes dominates the flavor profile and lingers throughout.
I was enthralled by how much flavor this bar brought from having only cacao and cane sugar on its ingredients list. A ZOMG!
Category: chocolate, organic, review, single origin, ZOMG! |
February 28th, 2014 by Rosa
Jelina Chocolatier has long been one of my favorite chocolate makers that I discovered at Sweets and Snacks. The Earl Grey in 72% cacao was a free sample and the one that I was most wary of tasting, as tea flavored chocolates have never been my favorite.
The dark, woodsy chocolate had the strong scent of tea leaves – a little floral, with dry, herbal notes. The bar broke sharply into its pre-segmented rectangles but chewed with a dry crunch and a hint of grit.
The chocolate was awesomely intense. It was deep and dark with strong, earthy cocoa notes and a slightly bitter finish from the tea leaves.
The tea definitely made its presence known. It added the aforementioned bitterness, as well as a slight astringency and grit, all of which lingered on the tongue long after the chocolate melted away.
The complexity of the chocolates’ flavor profile made this another standout bar from Jelina, though perhaps not my favorite of their lineup (that’s the Maple Crunch, out of all the one’s I’ve had so far). An OM.
Someone PLEASE make it possible for me to buy these in the U.S. Pretty please? I think right now you can only buy them in 8-packs on Amazon.
Category: chocolate, fair trade, OM, review |
February 21st, 2014 by Rosa
I buy so much chocolate that it’s sometimes hard to keep track of where I get everything. I’m 80% sure I bought this Kallari Sacha chocolate bar in Roberto’s Recipe at Cocoa Cinnamon, an awesome coffee shop that serves excellent drinking chocolate in Durham.
The 75% cacao bar was described as “extra rich dark chocolate with vanilla.” It was scored into 15 rectangles that broke with a sharp snap, but when I chewed it, it crumbled and thinly melted.
It started off sweet, then became earthy with mild coffee notes. Its flavor profile was a little muddy in a wholesome, natural way. Its slight sweetness developed into a mellow vanilla roundness to the finish.
I thought this was a nice dark chocolate bar, but its flavor profile wasn’t my thing. An O.
Category: chocolate, O, review |
February 17th, 2014 by Rosa
I bought these Bissinger’s boozy salted caramels at a post-holiday sale at Southern Season. Merlot Salt Caramel was described as “red wine paired with a vintage merlot sea salt”, while Chardonnay Salt Caramel was, “Bissinger’s 300 year old caramel recipe, topped with barrel smoked chardonnay fleur de sel.”
The chocolate caramels came in sets of five in a stiff plastic sleeve. Merlot had a dark chocolate shell, while chardonnay’s was milk chocolate. Both were generously topped with salt sprinkles.
The caramels were stiffly chewy and sticky. Merlot’s caramel had an amazingly bright fruitiness, while the dark chocolate had the taste of cherries to its finish.
Chardonnay’s milk chocolate was sweeter with dusky caramel notes to it. Its caramel was butterscotch-y, without the great fruitiness of the merlot.
I liked Merlot (OMG) much more than the Chardonnay (OM) because of its fruity complexity. I didn’t really get any actual wine flavors, but these were still solid chocolate-covered salted caramels.
I should note, however, that these were not cheap. At full price, they were $12.25 for the 5. I got them at half price ($6.12), which made them more worth it.
Category: caramel, chocolate, OM, OMG, review |
January 31st, 2014 by Rosa
This Kooky candy bar was an impulse buy at the checkout line of my parents’ neighborhood grocery store, HEB. It’s a knockoff Twix that was shelved with a knockoff Snickers, 3Musketeers, and Milky Way, but I chose to buy the Kooky because it was on sale (3 for $1 instead of 2 for $1).
The Kooky called itself “biscuit and caramel covered with milk chocolate” with the tagline “That’s the way the Kooky crumbles” (groan). Like a Twix, there were two fingers per package.
The caramel with stiff and a little chewy. It tasted sweet with scorchy butter notes. I found it quite enjoyable, especially for a mass-market bar.
I also liked the biscuit layer. The cookie was dry and crumbling with some nice toasted notes that gave it some complexity.
Finally, the sweet milk chocolate coating was fairly standard. I had just the slightest tinge of a sour burn in my throat after I polished off one of the fingers, but I didn’t feel like it was too sweet since it was balanced out by the cookie.
I didn’t have a Twix to do a side-by-side comparison on this treat, but I think I actually would prefer the Kooky – I really enjoyed the darker flavor tinges that the toasted cookie and caramel brought. An OM.
Category: caramel, chocolate, cookie, OM, review |
January 27th, 2014 by Rosa
Hello Panda is Meiji‘s answer to Lotte’s Koala’s March: cream-filled cookies imprinted with cute animal cartoons. I got a couple of boxes to try in my free MunchPak samples, first in Strawberry and the following month in Double Choco.
The Hello Panda biscuits were either round or round with ears, like teddy bear heads. The Strawberry version was vanilla biscuits with strawberry cream, while Double Chocos were chocolate biscuits with “choco” cream.
Compared to the Koala’s March, the Hello Pandas had a more substantial crunch and a greater cookie to filling ratio. Strawberry’s biscuit was lightly sweet, while the center strawberry cream had the texture of a solid frosting and a floral sweetness to its artificial strawberry flavor.
The chocolate cookie of the Double Choco was darker in both appearance and flavor. It had a slight cocoa bittersweetness, like a mild Oreo cookie, and its chocolate filling was creamy with a slightly greasy feel.
I liked the Double Choco better than the Strawberry, which was too artificially floral for my taste. I did wish, however, that the Double Choco had more intensity of chocolate flavor and wasn’t quite so greasy. An O for both.
Category: Asian (China, Japan, and Korea), chocolate, cookie, Meiji, O, review |
January 13th, 2014 by Rosa
My boyfriend’s gym is located right next door to A Southern Season, a gourmet food mecca that’s proven to be a great candy source. It’s also quite the temptation whenever I drop-in for a workout, as the gym exit is right by the chocolate truffles.
That’s how I wound up with a couple of impulse buys: a Tosca truffle from 20 Degrees Chocolates (left), and a Pure Passion (passionfruit) truffle from Red Light Chocolates (right). I chose them from A Southern Season’s multitude of chocolates because they sounded tasty and looked pretty.
Yelp told me that 20 Degrees’s Tosca truffle was pomegranate flavored. Before I found that out, I’d assumed I’d misremembered which truffle was which, as the Tosca was so brightly flavored and the Pure Passion so dull that I thought each had to be the other.
The Tosca had a soft, almost fluffy ganache with a cool, fatty melt. It tasted sweet and fruity with tangy citrus notes that brought a bright finish, while the dark chocolate was dusky with its cocoa flavors. An OM for its boldness.
As previously alluded to, I was disappointed that the Passionfruit from Red Light Chocolate did not have bright, fruity flavors. Instead, its mostly tasted of deep cocoa with just a hint of sweetness.
If I squinted my tastebuds, maybe I could find a barely perceptible fruity note in there, but I can’t be sure that it wasn’t due to the power of suggestion. It may have been that my truffle was no longer fresh and all the original flavor had faded by the time I got it.
The rich, stiff ganache melted smoothly into a nice finish. The chocolate was nice – I just wanted more passionfruit. An O.
Category: chocolate, O, OM, review |
January 10th, 2014 by Rosa
I got these two Chuao Chocopods, Maple Bacon and Orange-A-Go-Go at last year’s Sweets and Snacks Expo from Chef Michael himself, along with a Popcorn Pop ChocoPod that I previously reviewed.
Orange-A-Go-Go was described as “candied orange harmoniz[ing] with the essence of bergamot orange in dark chocolate”. The individually wrapped pod had a dry sharp snap that reviewed a few little bits of candied orange peel.
Those bits of peel added just a bit of texture and chew. The chocolate itself had a strong and bright orange oil flavor, making the chocolate bar a sweet mix of citrus zestiness and dark chocolate. An OM.
Maple Bacon was “crisp bacon, delicate maple sweetness and bonfire smoked sea salt, bathed in milk chocolate”. It, too, had a sharp snap and little exposed bits of real, meaty bacon.
The chocolate was smoky, salty, and sweet, with brown sugar notes. The bacon bits added crunch and some subtly meaty undertones to the mild cocoa.
I don’t think I would have immediately identified the bacon-ness as meat. Had I not been told there was bacon in this bar, I likely would have just chalked it up to smokiness.
This was a nice mix of salty and sweet, though I think it’s definitely an acquired taste. Not everyone likes their chocolate with a does of smoky meat! An O.
Category: chocolate, O, OM, review |
January 6th, 2014 by Rosa
Lotte’s Koala March are “chocolate crème filled cookies” that can be found in Asian grocery stores in America. I recently got a free box from the folks at MunchPak, along with Koala March competitors Hello Panda (which I will review later).
The pillow-shaped cookies are imprinted with adorable pictures of koalas in various garbs and doing different activities. The biscuit portion was dry, crunchy, and airy, with just the barest hint of sweetness.
Each hollow cookie had chocolate in its center. Though it was depicted as limpid on the package, the chocolate filling wasn’t quite so fluid in reality. Instead, it was softer than solid chocolate but not quite a ganache, and it tasted of lightly semisweet chocolate.
The mix of crunchy plain biscuit and semisweet soft chocolate was quite tasty, and it was fun to look at the different koalas and try to guess what they were doing. Where is the be-suited koala off to, I wonder? An OM.
Though I could do without the silly “trading cards” that were built into the packaging:
Category: Asian (China, Japan, and Korea), chocolate, cookie, Lotte, OM, review |