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.

Bar of the Week: Pralus Indonesie

The humid conditions in much of Southeast Asia can make drying cacao a challenge.  Unlike farmers in other areas, who can just spread their beans out and let the sun do the rest, those in Southeast Asia often have to resort to using drying fires to keep their cacao from rotting.  Overriding both bean type and terrior, this process can lend Asian beans an assertive smokiness for which they are almost notorious.  To quote 70percent.com:

"Smoke and leather have long been considered undesirable flavors in chocolate, the consequences of 'artificial drying' (and subsequent smoke leaks) in some countries, Indonesia included. Aside from smoky flavor, this 'quick' drying yields additional flavors by trapping in the beans’ acids, thereby increasing the acidity of the finished chocolate."

While many manufacturers camoflage these flavor flaws by blending Southeast Asian beans into milk chocolate, the French chocolate maker Francois Pralus features a number of 75% bars from beans of Asian origin.  Our Bar of the Week is the Indonesie, made from dark-roasted criollo beans.  Rather than hide the smokiness of his cacao, Pralus capitalizes on it.  This silky-smooth bar has a rich, peaty flavor and the long finish of a good scotch. 

Chocolopolis will be closed for vacation January 1-8, 2010, after which we will change to our new winter hours.  Please join us for a sample of Pralus' Indonesie when we reopen at 11am on Saturday, January 9.

Bar of the Week: Amedei Blond

We're celebrating the launch of Amedei's pretty new packaging by featuring the Tosacano Blond inclusion bar.  It's a smooth, bittersweet blend of 63% dark chocolate, studded with tiny pieces of sweet/tart dried apricots and peaches--like little flashes of sunshine on a cloudy day. 

Stop by and enjoy a sample of Amedei Blond with us on Saturday.

Bar of the Week: Domori Ilblend

An exceptional blend bar from a company betterknown for single-origin chocolate, Domori's Ilblend is anything but middle-of-the-road.  Six types of premium beans combine for an exciting balance of carmelized undertones and bright notes of sour fruit. 

Join us on Saturday for a taste of Domori's Ilblend!

Bar of the Week - Dole's Waialua Estate

70% Dark Chocolate

Origin:  Hawai'i

Calling all locavore chocophiles!  If you're looking for chocolate grown close to home, Waialua Estate is it.  Dole grows the pesticide-free beans on its estate in O'ahu and Guittard transforms them into artisan bars. 

While the packaging is, well, a little touristy (a hula girl?? really, Dole??), the chocolate inside is no mere novelty.  Each small box contains 5 smooth, creamy mini-bars that burst with bright, fruity notes of raspberry, cherry and raisin. 

Stop by on Saturday to enjoy a sample of a world-class chocolate that's grown and made in America!

Bar of the Week- Domori's Teyuna

Domori Teyuna/ 70% Dark Chocolate/ Single Origin Colombian Chocolate

This week Chocolopolis is featuring Domori's BRAND NEW Teyuna bar. The bar takes on the new Domori packaging (long gone are chocolate bar montages filled with plants, mammals, reptiles, and birds). The bar smells fabulous, and after you let it sit on your tongue you will notice bits of cashew and honey notes.