Bar of the Week: Domori's Teyuna

Our Bar of the Week is the Teyuna from Domori, an Italian maker known for the impeccable texture of its chocolates. The Teyuna bar is a 70% dark chocolate made from Colombian cacao. The flavor is simple but seductive, with notes of honey and cashews and exactly the right amount of sweetness.

Want to try this toasty treat?  Stop by our Bravern store in downtown Bellevue on Thursday, March 3rd, or our Queen Anne store on Saturday, March 5th.

Bar of the Week: Pacari's Los Rios

This week we are revisiting a bar of the week from late 2010.  The Los Rios bar from family-owned Ecuadorian chocolate maker Pacari features arriba nacional cacao grown Ecuador's Los Rios region. It's a 72% dark chocolate that's organic, soy-free, dairy-free, gluten-free, and certified kosher. According to Pacari, “The Los Rios bar evokes the exotic aromas of the lush tropical forests where the cacao is grown. You will find strong upfront cacao with notes of fruit blossom and subtle finish of guanábana and roasted coffee.”


If you missed out on sampling Los Rios last time around, you have two more chances:  try it at our Bravern store in downtown Bellevue on Thursday, February 24th, or at our Queen Anne store on Saturday, February 26th.

Bar of the Week: Cluizel's Noir de Cacao

Our bar of the week is also one of our favorite drinking chocolates; heck, if came in an atomizer we'd probably like that, too!  Cluizel's Noir de Cacao is a masterfully blended 72% dark chocolate, smooth, rich, intense, and just a little bit sweet.  Like all of Cluizel's products, Noir de Cacao has a luxurious mouthfeel, rather like velvet covered in cream.  We consider it an ideal, go-to dark chocolate.

Samples of Cluizel's Noir de Cacao will be available at our store inside the Bravern in downtown Bellevue on Thursday, February 10th, and at our Queen Anne store on Saturday, February 12th. 

Bar of the Week: Patric 70% with Nibs

Just in time for Valentine's Day, a bar of the week to help you practice your pucker:  Patric's 70% with Nibs.  Like most chocolate made from single-origin Madagascan cacao, this smooth dark chocolate features bright, tart notes of citrus and cherries.  A sprinkling of crunchy roasted nibs of the same cacao reinforces that tartness as well as adding a mellow note and nutty texture. 

Stop in and try Patric's 70% with Nibs at our store inside the Bravern in downtown Bellevue on Thursday, February 3rd, or at our store in upper Queen Anne on Saturday, February 5th.

Bar of the Week: Bonnat's Surabaya

Our bar of the week is a high cacao-content milk chocolate from Bonnat, France's oldest bean-to-bar chocolate maker (established 1884).  Surabaya is a 65% milk chocolate made from single-origin Indonesian beans.  It's named for the capital city of East Java; Surabaya is also, coincidentally, one of Seattle's sister cities.   

Less sweet than many milk chocolates but milder than most darks, Surabaya has a sophisticated smoky edge and an incredibly creamy texture.  Come in and try Bonnat's Surabaya on Saturday, January 29th. 

Bar of the Week: Valrhona's Abinao

Our bar of the week is Valrhona's Abinao, an 85% dark chocolate made from African cacao.  If your tastebuds are feeling sluggish and dull, this deliciously bitter treat is sure to wake them up!  With hints of black tea and dried oak leaves, this bar more than lives up to its tagline: "Powerful & Tannic."    

Come by and try Abinao on Saturday, January 22nd. 

Bar of the Week: Madecasse 63%

Madecasse's premium direct-trade chocolate bars are made in Madagascar from single origin Madagascan cacao.  Our bar of week is their "sweet & smooth" 63% bar, a rich-textured dark chocolate with a softened take on the notes of cherry and citrus so characteristic of Madagascar.  Come by for a yummy sample on Saturday, January 15th.