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4:10 am
February 14, 2006
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Chocolatour, aka Chocolove, recently released a couple new single origin bars. They now have a 70% bar from the Dominican Republic and a 76% bar from Tanzania. I was wondering if anyone had yet tried these bars and what their opinion was of them.
The 76% bar is very flat, in my opinion, and makes me wonder whether it was dutched or not.
The 70% bar is also a little on the flat side, but with a bit of acidity to brighten things up.
I think I asked this before, but I will ask it again: Does this company dutch its bars? Nobody seems to know much about them.
Sean
5:02 am
August 1, 2006
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The 77% tasted slightly Dutched to me, but that’s the only bar where that feature was present. Other than that, it doesn’t appear that Chocolove’s chocolate has been Dutched since there is plenty of flavor in their other bars. The Dominican chocolate was not at all acidic but rather earthy and spicy, with a little bit of rum to boot. The earthiness was countered by both the rum and the fact that the chocolate tasted exceptionally sweet for its class, more along the lines of a 60%. I have a Tanzania awaiting trial.
Chocolove uses Callebaut, I believe. Don’t quote me on that, though, but this is what I have been led to believe.
8:31 pm
February 14, 2006
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One of the things I have noticed about the chocolove bars–the Dominican and Tanzanian among them–is that they have a lot of added cocoa butter. Makes it a little blander than usual.
Not sure about your batch number on the Dominican, but there is definitely a little acidity in mine. It tingles right on the tongue.
8:38 pm
February 14, 2006
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Ok, so anyway I mailed Chocolove yesterday regarding their possible use of the dutching process. A nice lady, by the name of Sandy, promptly mailed me back indicating that they do not use this chemical process on any of their bars. So I guess that answers that 
11:43 pm
August 1, 2006
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Thanks! That’s definitely good to know. I think I have another bar of the Dominican, but I’m not sure. If so, expect a comment or two.
12:04 am
August 1, 2006
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I tried the Tanzania bar. I didn’t get a flat bar like you, though, instead this bar had a very light flavor, including bananas, tropical fruits, then red currants at the end. It’s not that great of a bar; it’s probably the weakest of the line. Something about it just speaks of lower quality, I don’t know what it is, but that’s just the way it feels to me–it just doesn’t have the same refined nature of other chocolates, even in comparison to Pralus’ Tanzania.
