Bar of the Week: Coppeneur's Habanero and Lavender

Maybe you're just now recovering from sampling the "Do Not Eat This Chocolate" bar two weeks ago, or perhaps your hunger for spicy chocolate is still raging.  Either way, consider stopping in for a taste of the Habanero and Lavender inclusion bar from German chocolate maker, Coppeneur. 

The base of this bar is a 72% dark chocolate made with single-origin Trinitario beans from Trinidad.  The interplay of the ingredients gives it an amazing aroma, the earthiness of the chocolate mingling with the warmth of the peppers and the cool, soothing scent of lavender.  And the taste?  More levels than a Ballard condo!  The chocolate itself is complex and has time to unfold before the lavender blooms and, finally, fades into the habanero kick.

Intrigued?  Come by on Saturday, March 27th, to try Coppeneur's Habanero and Lavender.

Bar of the Week: Olive and Sinclair's 75% Dark

We're very excited to introduce you to Olive and Sinclair, a new bean-to-bar maker based in Nashville, TN.  A video on their blog gives a great idea of both the hard work and the magic that O&S's two young chocolate-makers put into their "Southern Artisan" chocolate.  Stone-grinding leaves their products with an appealingly rustic texture, while brown sugar lends a deep, lingering sweetness.

Their 75% bar is what they call "dual origin"--that is, it combines from Ghana and the Dominican Republic.  Join us on Saturday, March 20th, for a taste of Olive and Sinclair's 75%!

Bar of the Week: Lillie Belle's "Do Not Eat This Chocolate" Bar

The new bar from Oregon chocolatier Lille Belle Farms starts out as a normal-enough blend of organic milk and dark chocolates.  Then come the spices.  These include aji amarillos, arbole, and the legendary ghost chili--all administered with a heavy hand.  The final product has more than enough attitude to justify the "death metal" wrapper.

From the label:  "There is no reason for this bar to exist except that there is a large population of people who enjoy the searing heat of chile's in their chocolate and like it so over the top that they hurt.  Fine.  We can do that."

This is not a chocolate for delicate palates or ambivalent opinions.  Reactions so far have ranged from "wow!" to "ow!".  What will you think?  Join us on Saturday for a sample of Lillie Belle's "Do Not Eat This Chocolate" Bar.  We'll have water handy.