Bar of the Week: Coppeneur's Ocumare

A 72% dark chocolate of Venezuelan criollo beans from Coppeneur, a relatively new and somewhat controversial German maker.  While the bar was reformulated after an earlier version proved unpopular, Ocumare continues to generate strongly diverging opinions among reviewers.  Rants note its marked acidity; raves hail its complex aroma, substantial texture, and buttery, fruity, and flowery notes 

This is exactly the kind of chocolate that sampling events were made for!  Join us on Saturday, February 6 for a taste of Coppeneur's Ocumare--and let us know which side of the debate you find yourself on.

Bar of the Week: Republica del Cacao Esmeraldas

This week we are featuring Republica del Cacao's Esmereldas bar, a 75% dark chocolate made from Ecuadorian Arriba beans.  Some consider Arriba Nacional to be an independent species of cacao, a fourth type separate from the "big three" of Forastero, Criollo, and Trinitario.  True or not, Arriba makes for a fine and distinctively aromatic chocolate.  Legend has it that the name originated when a 19th century Swiss explorer smelled chocolate while traveling down the Guayas River; he asked some locals where the scent came from and was told, “De río arriba”--“From up the river”.

The Esmeraldas bar has a marked but balanced bitterness, with, "a light lemon-peel flavor and roasted notes."  Join us for a taste on Saturday, January 16th.

Bar of the Week: Valrhona's Tainori

New Year, new bar of the week:  ring in the changes with Valrhona's Tainori.  A 64% dark chocolate made from cacao grown in the Dominican Republic, Tainori's flavor profile is sunny and warm. While we're not quite sure what Valrhona's tasting notes mean by "yellow fruits" (banana? lemon? carambola?), we're totally on board with the rest of Tainori's delicious notes:  nuts, cocoa, and fresh-baked baguettes. 

Come by on Saturday, January 8th, for a taste of Valrhona's Tainori.