Taza Chocolate

April 22, 2008

Taza 70% and 80%

Usually, a bar of good quality chocolate is smooth and well-rounded, its flavors controlled and modified to fit a maker’s idea of what he believes to be the ideal flavor profile for an origin or blend. Taza, however, has a different approach. They want to leave the intrinsic qualities of the beans in a more pristine form, as unprocessed and unrefined as you can get without being unpalatable.

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Askinosie Nibble Bars

April 19, 2008

Askinosie Nibble Bar

In my first Askinosie post, I focused on the two unflavored, single origin bars currently in production by Askinosie. Now, I want to turn my attention to the Nibble Bars, which are basically the same chocolates but studded with nibs on the surface. Normally, I don’t care for such bars, but the Del Tambo bar was just too addictive, while the Soconusco bar, rather mysteriously, was very disappointing.

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Askinosie – Soconusco & San Jose Del Tambo

April 5, 2008

Askinosie Soconusco

The letter A is becoming quite heavily populated among the artisan bean-to-bar makers nowadays. First Amedei, then Amano, and now Askinosie (all of which end in vowels, by the way). Named after its founder, Shawn Askinosie, Askinosie is just one of seven companies in the USA that produces small batches of chocolate bars straight from the beans.

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TCHO – Beta Bar

April 2, 2008

When I heard of TCHO (pronounced “choh,” the T is silent), I was quite excited to learn that a new bean-to-bar operation had decided to ply its chocolaty wares in the quickly growing arena of small-scale artisan producers. In a little more than three years, seven such companies have sprung up (DeVries, Amano, Askinosie, Patric, Taza, Rogue, and now TCHO) with such a speedy inertia that England is now getting in on the fun.

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The World’s Worst Chocolate Bars, Part 2

March 23, 2008

Although these remaining bars are pretty bad in just about every way imaginable, I have a confession to make. The quality of these bars can, and probably will, change over time, so I’m not making any guarantees that this list will be valid next year, next week, or even tomorrow. Valrhona’s Le Noir Extra Amer 85% might actually be pretty good in the future, and Venchi may have even developed a taste for dark chocolate.

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The World’s Worst Chocolate Bars, Part 1

March 16, 2008

We often speak of bars that enthrall the senses in ways that only a particular origin can; or those that deliver a breadth of flavor only achievable through a proprietary blend or a distinct set of processing standards. Dozens of these bars come to mind, and they indeed deserve praise and admiration, but now is not the time. Instead, I want to focus on the other end of the spectrum, the amazingly hideous bars that make you cringe at the mere thought of them.

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Bonnat – Porcelana

January 9, 2008

Recently, a friend from Germany sent me a Porcelana bar produced by Bonnat. This bar has been circulating for a couple months now in Germany and only recently has it become available at Chocosphere in America. At a whopping 100g, the bar is larger than most bars of Porcelana composition, and the price certainly shows.

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