Water, Chocolate, and Why
Finding Fine Chocolate
by
4d ago
  Fresco Chocolate Öko Caribe Dominican Republic Recipe 212 A favorite morning ritual of mine.  Warm water and fine craft chocolate.  I can taste the notes more on a blank palate.  And who doesn’t love to wake up to chocolate?  This morning I’m exploring “why” with a bar crafted by one of my favorite master chocolate makers Fresco Chocolate.  The Öko Caribe Dominican Republic recipe 212, light roast, subtle conche. Why do I like this chocolate bar? It is bright and a bit of tart like bing cherries yet deep and dark and earthy tobacco like all at the same ..read more
Visit website
Bean and Goose Umami Seaweed Ecuador Chocolate
Finding Fine Chocolate
by
1w ago
  The seaweed lends a softer, more complex salt note than most chocolate bars however I do find it rests longer on the palate after the finish.  Also, although this is an Ecuador bar I don’t taste the typical Ecuador “funk”.  I’m keeping in mind I’m drinking it black with tea and a splash of almond milk and I’m terribly tired today. Sleep eludes me, it’s a good thing I’ve got chocolate.  Bean and Goose. Made in Ireland. Bean to Bar.  ..read more
Visit website
Chocolate Rum Comparison and Pairing
Finding Fine Chocolate
by
1w ago
Kō Hana Kokoleka vs Don Rafael by Cacao Prieto   I love a good comparison tasting. Usually I’m comparing chocolate but this time I have two beautiful rums  in front of my palate. The Kō Hana is all Hawaiian made with honey and cocoa  Manoa Chocolate makes a chocolate bar made with this rum.  Iind they are seriously fantastic together and try to keep some of both on hand   Tasting the Kō Hana reminds me of a honey based cocktail scented with cacao notes.  Easy to sip. Beautiful sweet floral notes that remind me of cacao baba. Paired with the chocolate b ..read more
Visit website
Chocolate Bloom Happens
Finding Fine Chocolate
by
1M ago
That grey film that covers chocolate is called bloom and it is stil Ok to eat the chocolate. Depending on how the chocolate was “mistreated” by exposure to warm temperatures or too humid environments, the bloom is either sugar or cocoa butter coming to the surface of the chocolate.  If a chocolate is bloomed I’ll still eat it even though the texture and possibly the flavor delivery is different than intended by the chocolate maker. Most often when I have a bar that has bloom I’ll melt it into sipping chocolate where all blooming challenges disappear ..read more
Visit website
Piety and Desire Chocolate in New Orleans
Finding Fine Chocolate
by
1M ago
  When traveling I always try to seek out local bean to bar chocolate shops.  It gives me a chance to meet the people behind the chocolate as well as explore new neighborhoods and bring home chocolate I wouldn’t typically come across. While in New Orleans last fall I found Piety and Desire, a charming shop in New Orleans with a vintage vibe. They featured a nice selection of sipping chocolate as well as bars and  bon bons.  Owner Christopher Nobles was in the shop when we visited so I had a chance to pepper him with questions and gain i ..read more
Visit website
Deep blood orange peel notes
Finding Fine Chocolate
by
2M ago
Fresco Chocolate with black tea.  When a bar calls to you and it happens to be in your chocolate stash, listen to that little voice and just go with it. I think it was the deep blood orange peel notes against the luscious melt of this dark chocolate that called out to me today for my afternoon tea and chocolate.  Rob and Amy at Fresco Chocolate are truly Masters at the craft of making chocolate. The chocolate of masters stands out.  Always interesting and well made, no matter what origin or inclusion.  Always keep at least a few bars from those you consider a mast ..read more
Visit website
Volo Chocolate 62% Haiti with Caramelized Milk, Browned Butter, Figs, and Hazelnuts
Finding Fine Chocolate
by
1y ago
  The first thing I noticed about this milk chocolate bar was the super creamy texture and almost slippery mouthfeel.  The browned butter must have a big impact on those elements.   Even though this is a milk chocolate bar, the chocolate has notes of deep dark roasted cacao until you reach a rich fig inclusion piece, then the sweet honey notes of the fig are front and center.  The hazelnuts are crisp, flavorful and hidden deep in the chocolate bar. The finish on my last bite was all about the fig with the chocolate notes in the background.  This bar was shared with m ..read more
Visit website
DesBarres Tanzania 72% with Black Pepper and Cardamom
Finding Fine Chocolate
by
1y ago
  DesBarres  72% Tanzania with Black Pepper and Cardamom The light fruity Tanzania origin chocolate shines through with notes of pear, tropical fruits, and red berries, especially in the beginning of the melt.  Those notes don't get lost in the black pepper and cardamom which seem to compete with each other.  The competition is who is going to show up RIGHT NOW.  Sometimes I taste the black pepper, sometimes the cardamom is stronger.  This back and forth play lasts long into the finish.   The texture and mouthfeel barely reveal the spices ground a ..read more
Visit website
Puna Chocolate Co Island Style Macadamia Nuts Toasted Coconut Bar
Finding Fine Chocolate
by
1y ago
  Island Style by Puna Chocolate Company Macadamia Nuts and Toasted Coconut 70% Chocolate Bar Made on Hawaii with Hawaiian cacao.  Generous amounts of macadamia nuts and large flakes of coconut are pressed onto the back of the 70% chocolate bar.  The aroma is filled with macadamia and coconut.  When I carefully break off a piece of chocolate with no inclusions I find a bright, fruity, chocolate with notes of tropical fruit and some earthy notes toward the end of the melt.  Tasting the bar as it was intended, with the inclusions, the bright chocolate against ..read more
Visit website
Krakakoa 60% Dark Milk Chocolate
Finding Fine Chocolate
by
2y ago
  Made with palm sugar from Indonesian origin beans. Scents of licorice and roasted cocoa beans waft from the sealed flow wrap package as soon as it is open.  The thick bar takes a minute to start melting and releasing flavor.  When the melt starts it is slow and the texture a bit sandy, I’m guessing from the palm sugar.  The first notes are roasted cacao, palm sugar adds a malty note, raisin toward the middle through to the end. After the bar is melted and gone the flavor remains for several minutes, then the hint of licorice scent resurfaces.  It is an interesting ..read more
Visit website

Follow Finding Fine Chocolate on FeedSpot

Continue with Google
Continue with Apple
OR