20°N & 20°S

Galler ~ Noir Intense 70%

 

 

** Archived notes.

 

Chocolate I picked up in Bruges while traveling on the Bon Beer Amsterdam/Belgium Beer Boat cruise. I gave Galler a second chance after having a not-so-pleasant visit in their Brussels shop in Central Place in 2010. The customer service in the Bruges shop was phenomenal. Knowledgeable staff, generous with samples, and recommended their dark bars for review. I was so happy to leave their shop with redeemed feelings.

I don't know where the origin of this chocolate comes from but it reminds me of something from Africa. Ghana or Ivory Coast. I don't know for sure but I am guessing that might be where this cacao is from. It's very frustrating with so little information given. There is a lot of detail crammed on the the back of the bar about ingredients and nutrition content in multiple languages, but zero information about the beans. And nothing on the website either.

 

 

Noir Intense 70%

 

Type: Bittersweet, 70%

Bean Varietal: Unknown

Ingredients: Cocoa paste, sugar, cocoa butter, soya lecithin, natural vanilla aroma.

Sample Size: 80g or 2.8oz

Lot #: L2661111

 

Appearance: Long and wide tablet, long rectangle tablets,  deep dark color, monogrammed molding, matted surface from signature molding, odd circular pattern on top surface, very shiny bar on the back side.

Score: 90

Snap: Good firm snap, crisp snapping sound, a little crumbly on the break lines, but very decent snap for a thin-ish bar.

Score: 92

Aroma: Very potent aroma. Heavy vanilla, smoke, peanuts, and almonds.

Score: 94

Taste: Rich, bitter, cocoa powder, very bitter, low acids, buttery, peanuts, char, toast.

Score: 83

Texture: A little hard and waxy, but is relatively smooth, has a drying quality to it, medium melt-time.

Score: 87

 

Odd bar of chocolate. The aroma was very strong and fragrant, but the flavor doesn't quite match it's aroma. The flavor is completely dominated by bitters. It completely coats and dominates the palate. It's starts off with a good balance of sugars and cocoa-y powder flavors, and then the bitter over takes the palate. The only thing really coming through is some peanuts on the finish and roasted cacao flavors like char and toast.

It wasn't a bad bar of chocolate, it was just deceptive and misleading with it's dominate aroma. I wanted the vanilla and sugars to come out more, but the bitters really overtake everything. I think this could have been more more then it was. A better balance of the sweet and floral notes and the rich nutty flavors with the bitters.

What is vanilla aroma anyway? In terms of an ingredient for chocolate.

Final Score: 89.2

 

   score
    B

A Little Easter Treat

 

 

I have been sitting on these and now it's time to savor them. A little Easter treat for myself. Not only is it the sea salt caramel mou, but it's the Assam flavored on. I love it.

Thank you, Angelo.

 

Durand ~ Madagascar Criollo 70%

 

 

One of the first fine French chocolatiers I got to work with or sell while working at Formaggio Kitchen. The bars weren't there yet when I was working there, or they just started coming in when I left. This was many years ago though. They had wonderful cocoa powders and truffles. Good for picking up a sweet treat or a present while getting your other provisions from the store. I sold A LOT of it.

I've used their cocoa powder in previous beer dinners. Cocoa rubbed Venison with a Madeira cocoa glaze and blue cheese foam paired with Berkshire Brewing Co. Coffeehouse Porter. As well as a cocoa-cinnamon vinaigrette for a winter citrus salad of arugula and Charolais goat cheese paired with Dogfish Head's Raison D'Etra. Worked like a charm thanks to Steve Brand from Upstairs On The Square.

 

Via FK:

This little patisserie and tea salon started making chocolates infused with herbs and spices during Christmas time in 1987 in response to customer demand. Now they are considered one of the top chocolatiers in France. The Maitre Chocolatier Mme Brigitte Roussel was introduced to us by Raphael whose artisinal jams we import and which have quite a following in the US. With 30 different flavors, each of the handmade chocolates are numbered and the boxes of 16 chocolates come with a guide of the flavors that correspond to each Numero. All of the chocolates are made from dark chocolate of 64% cacao content which is paired beautifully with exotic spices, flowers and teas. We find that these chocolates are always a great source of entertainment and pleasure at the end of a meal.

 

I was going to write this long post about branding and the word Criollo, but I think I have a lot more reading to do about varietals and criollo especially, before I broach the subject again about how hybrids, buzz words, and a general lack of understanding about Criollo has swept through the population and made it easy for people simply brand their bars as such. I will just have to give them the benefit of the doubt and spare my readers a long diatribe that even I don't fully understand yet.

There are Madagascar Criollo plantations and this would be one of those bars with beans sourced from it, but I don't know enough about it or the hybrids from Madagascar to intelligently discuss it right now.

 

Madagascar Criollo 70%

 

Type: Bittersweet, 70%

Bean Varietal: Criollo

Ingredients: Cocoa mass, sugar, cocoa butter, non GMO soya lecithin.

Sample Size: 100g

 

Appearance: Deep dark brown color, simple and typical tablet molding, non-monogrammed molding, a little surface matting from the plastic on the packaege and some minor chocolate particles but an otherwise unblemished surface.

Score: 90

Snap: Excellent snap. Very firm, deep snap with a loud crisp sound. Slightly crumbly break lines.

Score: 94

Aroma: Very soft aroma. Soft wood, almonds, a little spicy, and lightly smoky.

Score: 84

Taste: Roasted cacao, cocoa-y, wood, almonds, sweet, no acidity or astringency, deep plums, oak, and red wine, musty, lingering biscuit flavors and lingering raisins and wine, clean finish.

Score: 94

Texture: Smooth and creamy texture, very silky quality, medium melt-time.

Score: 94

 

I am confused about how this was packaged. A big tablet of chocolate not wrapped in any foil or plastic, and then put in a cardboard box with a cellophane window. I can tell that a lot of the integrity was evaporated on this bar. The aroma is very weak. Understandably, bars are meant to be consumed in a relatively quick manner once packaged and bought, but still. This should have been more properly wrapped up.

Flavor wise, it's quite sophisticated. Lightly sweet and properly balanced, no acidity or astringency to be found, the bitters balance nicely with the sugars, there is a lovely hot cocoa flavor right up front with some wood and almond flavors and then it opens up. Some wonderfully deep plums, musty wine barrels, and deep red wine flavors. There is a lovely floral taste the sort of surrounds the whole thing.

The snap is excellent, perfect molding and ounces for that. The texture sort of tricked me at first. At first I thought it was a little hard and waxy, but it's actually quite nice. Very silky, smooth, and creamy once it opens up. My apartment may have been a little too cold upon first opening.

I think I went into this not wanting to like it because of the criollo controversy, but I don't really have a bad word to say about it except I am perplexed by it's packaging. Needs to wrapped up more.

 

Final Score: 91.2

   score
  B+

 

Xocolatl de David + Cochon 555

 

 

It happened one drunken night at The Hawthorne in Kenmore sq. I demanded to my husband that we go out to Island Creek Oyster Bar for some amazing seafood and oysters. It's one of my favorite restaurants. The customer service cannot be beat there. While waiting for a table, we slipped over to Hawthorne's for a pregame drink before dinner. Our table was called in 5 minutes so we vowed to come back.

When we came back, it was quite packed but we were able to get arm chars in the back room with a private bar. We shared the area with some cool people whom I later found out were the owners of the Cochon 555, Brady Lowe and his awesome girlfriend Heather Craig. Cochon 555 is a traveling circus of pork gluttony and bourbon debauchery. I kid. They are a traveling festival working with premier chefs in various cities around the U.S., hosting competitions and food challenges revolving around pork and educating the public about heritage breed pigs and small local pork farmers. 5 chefs, 5 pigs, and 5 wine makers. We'd love to see 5 beer makers too. One day.....

They liked that we were from BeerAdvocate and that we like a good drink or cocktail aside from beer. Brady introduced Todd to the world of Mezcal and I introduced him to the world of Vieux Carre's. It was then that he asked Todd if he would like to be a judge for the event held in Boston. This was on a Friday night and the event was on Sunday. Score!!! The Boston event featured Tim Cushman of O Ya, Jamie Bissonnette of Toro and Coppa, Barry Maiden of Hungry Mother, Barbra Lynch of Menton, and Nookie Postal from Fenway Park.

 

Table toppers and O Ya's menu printed on pork skin.

 

Bourbon, pork, bourbon, pork, wine, pork, lard ice cream, bourbon, and then these chocolate bars handed to me at the post party event.

 

 

Whipped lard truffle with Valrhona Milk Chocolate from O Ya.

 

Jamie Bissonette easily took winner of this event, he is currently hot right now with his impressive James Beard nominations and Chopped victory. He is like Hansel, so hot right now. I personally loved it all but found Hungry Mother to be the best display of the pork but I wasn't judging. The idea of the event is showcasing heritage breed pigs, and  head to tail challenges. HM's offerings were not about pizazz but very much about the true flavors of the pork. But in a subjective world and being pitted against some insane culinary heavy weights in this town, it wasn't an easy challenge. Jamie dropped the bomb using Asian street food with pork after recently having been on a trip to Asia and it pretty much slayed everyone.

 

 

Hungry Mother plating up for the onslaught of hungry pork lovers. HM's Lard Ice Cream Sundae with smoked chocolate sauce, crispy pork rind, and charred sorghum marshmallow.

 

So, after all that eating and drinking (Todd judging and my eating the offerings with the farmers of the beloved pigs we noshed on all day), we still had a post party to attend. This is where Heather handed me a shit ton of bars. She said, "Here! I know you like chocolate. Take it." You don't have to twist my arm. And I haven't had anything from Xocolatl before. Score! It's also chocolate with pork in it. Well, one has caviar, but it's a creative play on words. Ham and Eggs.

 

Xocolatl de David is the brain child of David Briggs, formally the sous chef of Park Kitchen in Portland, Oregon. David has previous judged Cochon 555 and created these bars for the event. And is one of the sponsors of the event. He also has a wonderful collection of pig-infused products.

 

Country Ham

 

Type: Filled, bittersweet, 72%

Bean Varietal: Nacional

Ingredients: Cocoa mass, sugar, cocoa butter, vanilla, Benton's County Ham, fleur de sel.

Sample Size: 2.2oz or 62g

 

Appearance: Flat, no pattern, non-monogrammed simple molding, streaking on the back with matting on the front side. Deep dark brown color, a little dry looking, shiny on the top surface despite matting (my camera didn't conveying that), and lumpy with ham bits.

Score: 79

Snap: Firm snap, decent crisp sound, clean break lines.

Score: 91

Aroma: Dried wood, savory, ham, salt cure, dried peanuts.

Score: 92

Taste: Sweet and salty, a little smoky, salty cured ham, tangy acids, robust wood flavors, fruits.

Score: 95

Texture: Very smooth and silky chocolate texture, fast melt-time, crispy bits of ham.

Score: 95

 

Aside from a boring looking mold and streaky appearance, this bar is anything but that. It has a very straight forward aroma and flavor. Sweet and salty, a pot heads heads dream of a chocolate bar. Sweet up front with sugars in the chocolate, and then salt from the cured ham and fleur de sel. Ecuador cacao with hints of peanuts on the aroma, but hard to notice on the flavor. Some fruits in there too but they are caught in the middle. It's really between two flavors, salty ham and bold wood-flavored cacao. Most nuances present themselves, but really get trounced by the salt. But when the focus is the ham, it balances with the bold cacao very well. There isn't much to dissect with this bar except it tastes awesome. It's part of that every growing throw-bacon/ham/pork-into-everything trend and I do not mind it one bit. This is a perfect creation for something like Cochon 555.

What I really like is how smooth and silky the texture of the chocolate is. Having recently debated the merits and flaws of what is considered to be waxy chocolate, this might fall into that line for some people, the way some have described waxy as super soft and chewy. I don't know if that's a bad thing. And I get a different impression of what I think waxy is like. Think hard surf wax versus soft hair wax. To me waxy is the hard surf wax. Other factors contribute to a hard texture, but there is a definite chew that makes it waxy. This is why chocolate makers are skeptical of soy lecithin and how much cocoa butter to use. To me this was soft and delectable with it's fast melt-time from the cocoa butter. I don't find it waxy at all no matter which side you tend to fall on. I find it quite nice and a good contrast to the crispy, salty ham.

Best of all, they didn't go skimpy with the ham. You hear that Vosges? You can actually put pieces of ham and bacon in your products and still get good results. Stop being cheap and charging a mint for a product with little or no meat in it!

 

Final Score: 90.4

   score
  B+

 

 

Eggs (Black River Caviar)

 

Type: Filled Bittersweet, 68%

Bean Varietal: Unknown, probably a wild hybrid.

Ingredients: Cocoa mass, sugar, cocoa butter, Black River Caviar, sea salt.

Sample Size: 2.2oz or 62g

 

Appearance: Flat, no pattern, non-monogrammed simple molding, streaking and a little ashy on the back side with air bubbles, shiny (camera didn't really convey that) but matted markings on the top surface, deep dark brown color.

Score: 79

Snap: Good firm snap, small snap sound, a little crumbly on the break lines.

Score: 89

Aroma: Briney sea water, ocean, floral jasmine, roasted cacao, lightly smoky.

Score: 94

Taste: Sweet sugars, roasted cacao, then salt, and very briney, metallic-y caviar taste, jasmine, berries, pen ink, and wood, some smoked characters hidden in there too. Like smoked salmon.

Score: 92

Texture: Creamy, silky texture, fast melt-time, crunchy caviar and large salt crystals.

Score: 95

 

This one is a bit of a mixed bag for me. If you love caviar, then you will love this bar. For me it was a good balance of a more neutral chocolate origin and salty, briney, fish tastes. I didn't think it was perfect but that's also because I am not very big on caviar. But as for the balance, the caviar did not over take this despite the nose. It didn't over power it and the chocolate flavors definitely made an appearance.

It opens up sweet and soft, it hits you with sugars up front and then there is course salt, sea water brininess, and a metallic fishy caviar taste. It doesn't last long, but it is definitely noticeable. It's a big pop. Then the chocolate lets off some very nice jasmine flavors, almost as if it's trying to clean up the brine, and some fruity berries, and a little smoke which gives off an almost smoked salmon effect. But no lingering fish tastes.

The texture was once again a creamy and fast melt-time, but not like the Country Ham. This bar was much more firm but still maintained the same integrity of a silky smooth texture. I like what they are doing with these textures.

I think this is pretty cool for chocolate. It's definitely a novelty and the balance was right with this Bolivian cacao versus briny caviar. A different take on sweet and salty. Just a little odd match up with jasmine, berries, and sugars, and salty, briney, caviar.

 

Final Score: 89.8

 

   score
    B

 

 

 

Ibérico de Bellota

 

Type: Flavored bittersweet, 68%

Bean Varietal: Unknown, probably some wild hybrid.

Ingredients: Cocoa mass, sugar, cocoa butter, Ibérico de Bellota (pork) lard, fleur de sel.

Sample Size: 2.2 oz or 62g

 

Appearance: Same streaky back surface with the plain and flat non-monogrammed molding, shiny surface, but matting on the front, very soft to touch. melting in my fingers with nano-seconds of touching. Softer brown color.

Score: 79

Snap: Very dull, very soft, very light popping sound almost inaudible, and it bends before it snaps. Having said all that, it still managed to produce a fairly decent snap giving the make up of this bar.

Score: 79

Aroma: Roasted nuts, salty, mild pen ink, buttery, berries, smoke.

Score: 93

Taste: Sweet sugars, peppery, savory, a light oily pork taste, salt, pepperoncini, wood, fruity, nutty.

Score: 94

Texture: Silky smooth, creamy, fast melt-time.

Score: 96

 

Basically this is a lard chocolate bar. The lardo adds almost no flavor to this chocolate sans some savory and very transparent oily pork flavors. It's so subtle you almost don't know it's there. It sits on top of every taste point like an oil slick on water, reminding you it's there but not really interfering with the chocolate. There is some salt mixed in and you then taste the lard more, but it's almost like it subdues the chocolate flavors. Where as sugars tend to enhance fruity flavors on chocolate, the salt in this case is holding it down a bit. It is a more mild and subtler chocolate, but this makes it seem almost like it's an overly delicate porcelana bean.

It's very sweet and sugary right up front, then there is a bit of black pepper flavors, nutty, fruity and woody and then this oily taste followed by some tangy pepperoncini tastes. You'd hardly notice the lardo at all without the salt to remind you it's there.

It's very interesting. I don't know why but I was expecting bigger PORK flavor with this Spanish ham lardo. It mostly adds to the insanely good and silky smooth creamy texture. There is a hint or a trace of the lardo here and there but ultimately it's just traces on a subdued bar of chocolate. It tames it and then sort of haunts it like a ghost. Not to be convoluted here, but it's very odd and interesting.

I like it very much. It has salt, peanuts, pepperoncini, black pepper, fruits, and pork flavors. Very dynamic for one bar, yet still soft and still fairly delicate. It deserves a much higher score. The appearance was weak though and the snap was well, it was bad. I had a hard time deciding what to do with the snap score. In the end I judged it for what it was like the other bars. Even though this bar is double-edged with soft cocoa butters and lard, it had a better than expected snap too. I thought it would be a lot softer considering it begins melting the second your skin touches it.

 

Final Score: 88.2

 

   score
    B

 

Just for the sake of argument, my digital camera was not showing the shine on these bars, but I was able to get a good shot with my iPhone so you could see what I mean. There is a great reflection of my lamp in the shine.

 

Mast Brothers ~ Papua New Guinea 71%

 

 

I have been waiting for this. Papua New Guinea is sort of a favorite region for me. Each bar I have had using beans from this region never fails to produce something cool and drastically different from one bar to the next. I wouldn't say my experience with this region is vast by any means, but it's something I generally look forward to.

Solid packaging from the mast brothers. I like this wrapper and I think it's fitting for how this bar smells and tastes. That might sound strange, but wait until you read about the descriptions I picked up from this bar.

This is a different bar indeed using post fermentation smoking techniques.

  After harvest, these beans are uniquely smoked. This post-fermentation process imparts incredible flavor; think hickory smoked bacon and aged scotch.

This is definitely a smoked bar of chocolate and one for the bacon lovers without having any actual bacon in it.

 

 

Papua New Guinea 71%

 

Type: Bittersweet, 71%

Bean Varietal: Unknown, probably Trinitario.

Ingredients: Cacao and cane sugar.

Sample Size: 2.5 oz

Batch #: 22081211

 

Appearance: Deep dark brown color, shiny top surface, simple non-monogrammed molding, scratches, nicks, and particle crumbs on the surface.

Score: 90

Snap: Nice snap, firm, crisp sound, clean break lines.

Score: 92

Aroma: Very big and bold aroma. Intense smoke, savory, hickory, bacon, tobacco, char, fruity, esters, potting soil, earthy, musty, dirt, pen ink, slightly astringent, and not to be influenced by the packaging, there is an aged scotch aroma.

Score: 95

Taste: Smoky, savory and bacon-y, pen ink, deeply rich and cocoa-y, fruity, fresh green tobacco, coffee notes, cereal grains, leather, tea flavors, robust and deeply bitter, acidic and mildly astringent, robust wood flavors, strange hints of kiwi.

Score: 93

Texture: Soft and creamy with a medium-fast melt time. Gritty grainy texture.

Score: 91

 

This bar was all over the place but really good! I opened this bar without realizing the beans were smoked after fermentation. It is every thing described on the package and more. Big huge smoke flavors, very savory and bacon-y. And then it sort of bounces around, fruity tart and astringent kiwi flavors, coffee, leather, grains, and tea flavors. It's very bold and bitter, and it does have that what is becoming a Mast Brothers signature hallmark of acidity and astringency. However, in this bar, those characteristics or flaws depending on how you look at it, don't really make this bar unpleasant. But it shouldn't be ignored that the Bro's really need to get on top of their game and refine these bars better. This bar just happens to have so much going on that certain flavors don't really interfere with one and other.

This is a vegan's dream right here. No meat in this bar at all, but the flavors have such a nice savory bacon flavor. The aroma has scotch on it, but it's not in the flavor. The Kiwi's, as odd as this may sound, almost lend to more of a mezcal flavor coupled with the smoked flavors.

Great snap on this bar, marred surface, but still a residual glossy shine on it's surface, and another mixed bag on the texture. I swear their bars didn't used to be as grainy as this. They are soft and melt great on the tongue, but the overly large particle sizes might be what is giving way to the astringency and acidity issues. Taza has this same problem but times ten. I have been at the factory and have had freshly made bars. I think once the bars are made they are smoother and less astringent. But once they have aged, they tend to sour a bit.

Whatever the technical flaws are on this bar, it doesn't manage to take away from how good and strongly flavored this bar is. Savory bacon and smoky mezcal makes for a big winner. This would pair awesome with beer. Rich deep and robust stouts or brown ales like a Munich Dunkel. But not smoked beers. Let the smoke on this infuse with the beer.

 

Final Score: 92.2

   score
  B+

Mast Brothers ~ San Martín 75%

 

 

Peruvian beans from the San Martín region, this is the Mast Brothers go at Peruvian beans. One of the more trendier regions to explore and experiment with as of late with all the bean-to-bar producers.

  From the rugged rainforests of northern Peru, this cacao epitomizes, elegance. Floral notes are followed by rich plum, orange peel and mint.

This is a very simple and straight forward map of the San Martín region of Peru.

 

 

I am pulling for some redemption with Mast Brothers after the Crown Maple Disaster. I am positive that was a one off, that something was off about that one particular bar or batch. The Mast Brothers quality is pretty damn great. I felt awful about having to write that because I have met them, I like them very much and I like every thing they are doing in Williamsburg. But in interest of fairness, I will always maintain my true feelings and convey my real opinions when it comes to reviews. Sadly I was very put off by the last bar I tried from them. Knock on wood that that will be a first and last time.

 

San Martín 75%

 

Type: Bittersweet, 75%

Bean Varietal: Unknown, possibly a new hybrid.

Ingredients: Cacao and cane sugar.

Sample Size: 2.5oz

Batch #: 12031211

 

Appearance: Nice paler color of brown, medium brown color, simple non-monogrammed molding, shiny top surface, drier bottom surface with some streaking, and a few nicks and particles on the surface.

Score: 91

Snap: Slightly weak snap, almost what you would expect on a milk chocolate bar. Crumbly break lines, small snap sound.

Score: 83

Aroma: Very delicate and soft aroma. Soft wood, almost like opening a new notebook of white paper, soft floral notes, mildly astringent, soft pen ink, and aged wood like an old wooden wine box.

Score: 94

Taste: Fruit forward, plums right up front, deeply bitter, spicy, woody, char and roasted cacao, pen ink, buttered toast, astringent and a little tangy.

Score: 92

Texture: Soft, creamy, medium-fast melt time. Gritty texture though.

Score: 91

 

Much better showing from The Mast Brothers. I knew they would redeem themselves. I have total faith in them as artisan producers.

This bar was shiny and sleek with some superficial nicks and particles and a little streaking on the backside of the bar. It looked a little dryer on the backside as well. But overall a fairly solid appearance. I love the lighter color. Some reddish tones in it and not a deep dark bar.

The snap was pretty weak. Not bad, but nothing to write home about either. Nothing exceptional. And it's texture was a little bit of a nuisance. It was very soft and creamy and had a nice melt to it, but there was a bit of a grainy texture that kind of ruins the integrity of this soft and pretty chocolate. 

The aroma was great. I liked this very much because it was so different. It smelled like a fresh new notebook of white paper. I love that smell. As it breathed a bit it let some stronger deep wood aromas out. It began to smell like and old wooden box. But with some tart notes and some underlying floral tones. Really nice and soft.

It's taste was fruit forward right away. They were not exaggerating with the plums description. That's what you taste right off the bat. Then it opens up and it's balanced really well with the sugars, it's sweet, but not over done, it's a little spicy like maybe some hints of cinnamon, but that doesn't hang on long enough to really matter, it's very bitter, but not very acidic or sharp. There is astringency and a little bit of tang at the end, but it's fairly tame. Some pen ink and big wood flavors, lingering tastes of buttered toast. I thought I might have tasted some jasmine from the deep bitterness. It was hidden in the back. They describe orange peels but that's not what I was picking up.

This is a very nice bar of chocolate. Soft and pretty, some mild texture issues, and a classic flaw of some astringency but none of that takes away or disparages this bar of chocolate from it's true intentions.

 

Final Score: 90.2

  score
B+