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Bovetti ~ Dark Chocolate 73%

 

 

Bovetti 73%

 

A new to me chocolate bar picked up here in my new home of Denver, Colorado at a small fine foods store called Marczyk's.

Bovetti history and timeline via their website:

Native of Piedmont (Italy), Valter Bovetti created the chocolate factory in 1994 and offers to chocolate lovers a wide and creative range of exceptionnal chocolates.

Presented in fashionable and original packagings which never fail to charm customers, our chocolates are handmade with our special 'know-how' and expertise combining both modern and traditional methods.
Settled in a new production unit since 2002 at Terrasson, in the Dordogne, Walter Bovetti has invested in a very modern and productive production tool which combines both traditional handmade work with industrial rigour as the company complies with HACCP standards of sanitary safety controls and food traceability. Thus, in the chocolate factory, these modern manufacturing lines for chocolate bars, molds and spreads are just near to copper turbines, known as one of the oldest techniques in coating candy.

Wishing to offer only the best, Walter BOVETTI uses only top-grade raw materials and perpetuates the tradition of the chocolate as made in olden days.

Bovetti chocolates are made with pure cocoa butter, without any vegetable fat added.

In 2008, a new standing will be reached in the search for supreme quality as the chocolates are made without any soy lecithin now, eliminating all risks of allergy and GMOs.

Innovation is also a permanent aim which has been rewarded many times at. Awards were won recently at international fairs for cocoa pastas and the very new concept of "apéritif" chocolates. 

Bovetti chocolates are now exported and known in more than 35 countries in the world (21 European countries, United States and Canada, Russia, China, Japan, Dubaï …)

Bovetti Timeline

 

 

Bovetti 73%

 

Type: bitter sweet, dark chocolate

Bean Varietal: Forastero

Ingredients: Cocoa solids, sugar, cocoa butter, natural flavor: vanilla.

Sample Size: 1.75oz or 50g

 

Appearance: Long,  four tab bar, thick tabs, monogrammed, shiny surface, one minor, very superficial surface blemish or spot, deep, dark brown color, minor fill lines on the back surface.

Score: 93

Snap: Good hearty snap from thickness of the tabs, clean break lines and audible crisp snapping sound.

Score: 93

Aroma: Very faint, soft, smoky, light traces of wood and almonds, slightly floral.

Score: 74

Taste: Deeply bitter, almonds, cocoa powder flavors, muted tamed flavors, no astringency or tartness.

Score: 80

Texture: Dry, hard, a little chalky, medium-slow melt time.

Score: 82

 

The surface of the bar held up extremely well considering it was a bar of chocolate dropped in a cardboard package with no cellophane to protect it. It maintained a nice shiny surface almost completely unblemished. You can't see from the top picture, but it looked like it just came off the production line and I find that impressive considering my next critique of this bar.

The lack of cellophane wrapping however, cost this bar it's vital aroma and probably lost a lot of it's original flavors on the taste as well. The aroma was all but gone from this bar and I was surprised that it wasn't further protected inside it's packaging. I am not sure how much more full this bar would have been on the nose. This is a disappointing show from Sao Tome cacao where this company pride's itself from growing cacao and working with the area on preserving plantations.

Texturally it's hard, very thick, and a little bit chalky rather than smooth and creamy. Probably meant for warmer climates. But the chalkiness is not desirable.

The flavor of this bar was very subdued as well. It's deeply bitter and dark but there is no real range of flavor for this chocolate. I think it aired out too much and took the flavors with it. You are left with soft wood and almond flavors like it's aroma, a little smoky and just the bitter cocoa powder flavors. I want to know what this bar tastes like fresher and better protected.

The silver lining is that the craftsmanship of an Italian chocolate maker is there. The non-existence of acidity and tangy astringency erased from this bar. This is the kind of chocolate for those who want to experience balanced deep dark chocolate. It's a common theme I can count on from Italian chocolate makers. Even though they are in France, this chocolate is Italian by it's rounded out sharp edges.

These bars would make for good baking chocolate. That is until a fresh sample is provided so better flavors can be experienced. It's rare when the surface and snap out rank the flavor and aroma.

 

Final Score: 84.4

score
C+

Patric Chocolate ~ Limited Edition Browned Butter Bar

 

Limited Edition Browned Butter Bar

 

A mishap on my part. The announcement for this bar went out from Patric Chocolate and sold out the next morning when I pulled out my wallet to buy. Thankfully the internet is a wondrous place where like minded folks have my back. Scott from DallasFood.org was able to send me a bar from his private stash. I am very grateful.

I am not normally a race to get on the trends kind of gal. When there is a special release I will get on it if it sounds like something I want. Browned Butter was a must for me. But apparently it was the bar for everyone else too.

 

 

Patric has new packaging that is worlds better than before. Before it was a very simple package with dark colors and cocoa pods. I didn't mind it but according to some it looked like other bars on the market. Then it was hipster postcard look with neon colors and splatter paint design on the molding. The molding is still the same but the outside packaging is much better. It suits the quality of chocolate you are about to eat. That's why I didn't like the hipster packaging before. You got get yourself out there and make your product shine, but sometimes what's in the package is so good, you don't need fancy bells and whistles. Patric doesn't need the bells and whistles at all.

 

 

Browned Butter Bar

 

Type: Flavored, dark chocolate

Bean Varietal: Blend

Ingredients: Cacao, dark brown sugar, browned butter, cocoa butter, sea salt.

Sample size: 2.3oz or 65g

 

Appearance: Signature molded bar, splatter paint logo design, shiny but muted pattern on most of the surface. Virtually blemish free. One small mark on the surface. Very minor. Cellophane covering stuck to the back of the bar leaving some matted marks but still an impressive shine on the back even with that.

Score: 93

Snap: Virtually no snap at all. It bent before breaking in two. Super soft bar but still had a little bit of a break. No snap sound.

Score: 77

Aroma: Tart fruits, rich butter, lightly woody and nutty, smells like a creamy, and fruity aroma milk chocolate. Black pepper from deeper olfaction.

Score: 93

Taste: Buttery, tangy, fruity, balanced sea salt rich and full flavored. Bitter notes, a little acidic tang, milky buttery lingering flavors. Cocoa-y aftertaste.

Score: 96

Texture: Soft, creamy, smooth, a little chewy, quick melt-time.

Score: 97

 

I am going to be completely honest here, I am not sure how much snap should be taken into consideration here. Added butter (fats and oils) to the bar it was naturally going to be softer. It has a very weak snap and bended full on before snapping. But still the break was a bit more than I expected. Also, the softness led to the adhesion of the cellophane but still there was a good shine quality left on the bar. Those beginning marks should be taken with a gain of salt. The over all score is it what it is, but pay more attention to aroma, texture, and taste.

Texturally it was fantastic on the palate. I know some reviewers out there don't like super soft  texture on chocolate but in this context, it's perfect. A butter chocolate bar with a luxurious fast melting texture that is creamy and smooth. It melts on your tongue allowing you to take in the huge range of flavors faster.

Very full flavored. First taste is that big buttery taste. Although it smells like milk chocolate and has some hints of milk chocolate on the taste, it's definitely not like milk chocolate. Rich with higher cacao percentage using Madagascar cacao for the base, it gives huge tangy and fruity flavors that balance really well with the salt and butter. Balance is the key here and the browned butter really did work so well with this bar and complex fruitiness of the Madagascar beans. Patric is one of the few chocolate makers in the US who does the best with Madagascar beans. 

I should also note the brown sugar for sweetener in this bar. It's not usual that you see brown or dark sugars in chocolate because of added flavors to the bar. I didn't get a huge molasses taste on this bar but it was more fruitier and richer than typical Patric Madagascar bars. More than just the butter.

Fantastic bar. I am so glad I got to try this. I promise never to slack if I see something I want from Patric again. Browned butter is a flavor not to be denied. It's so rich and wonderful and really lent an awesome flavor to this blended bar.

In my mind this bar should be a solid 95 in score.

Final Score: 91.2

score
B+

A Chocolate Odyssey

 

A couple of weeks ago I randomly found out about a chocolate dinner in Denver hosted by Foodscapes (Soul Cocina) and Seres appropriately held at the Denver Posner Center for international development. I went in thinking it would be primarily about chocolate, but mostly it was about ecological impacts and farming communities highlighted through chocolate. Roger Feely of Soul Cocina partnered with Seres to create a 4 course meal made with chocolate.

It was a good experience meeting new people in the Denver area but learning more about the people Seres and Foodscapes reaches out to help. Their mission is to educate the locals with better eco and farming techniques to be friendlier to the environment for sustainability. This dinner was meant to inspire actions and learn about the people of these communities.

An evening of food pairings with slide shows of the people in Guatemala who have become community leaders in their area thanks to the help of organizations like Seres. Also we got to see the influences of Chef Feely from the people whom he has helped and learned from by traveling to these areas and partnering with Seres.

Foodscapes is a project that explores the journey of ingredients from seed to table. The journey is documented in live space through creative expression at events and within workshops using culinary arts, storytelling, dance, music and theatre. The journey will also be documented in virtual space through creative expression on-line via a web-series using video, photography, poetry, sound and more. We also record snippets of the sounds created on the journey (tractors, train rides, sizzle of oil on the grill, slapping of tortillas against palms...) to use as the sound samples to build the musical score/audio collage.

SERES mission is to create a new generation of future makers, supporting the emergence of local leaders by educating and empowering young people to launch and lead environmentally sound programs. SERES work seeks to create impact by empowering vulnerable communities to address our most critical issues starting with the least likely source: the youth. As the voices of the future who will be left with a legacy of unresolved environmental, social and economic problems, SERES recognizes that engaging with and involving this generation is essential in the development of smart solutions that lead us towards healthy, thriving and sustainable societies.

SERES current focus is on youth and young adults in Guatemala and El Salvador, where there are 15 million people – more than 60% of the population – aged under 30 years of age. Our goal is to harvest this untapped potential and use it to create positive change for good.

 

Each table was presented with little wrap packs of Sees chocolates donated to the events. As well as wines and a specially made Horchata stations. Samples of chocolates were made available too from TCHO, Endangered Species, Poco Dolce, Mast Brothers, and others.

This meal was also entirely vegan with the exception of the Horchata made with white chocolate.

**Bare with my cell phone pictures taken with low-lights settings. I didn't bring my Nikon for this event.

 

MENU

Crispy Cumin Cacao Garbanzo Beans (not pictured).

Easily the most addicting little treats present on the table. Cumin is highly addicting and the crunchy beans made for an awesome snack.

 

Citrus Salad with Cacao vinaigrette

Grapefruits, oranges, fennel, pomegranate seeds, radishes and hazelnuts with a pomegranate molasses smear and cacao nib vinaigrette.

They came around and poured the vinaigrette on the salad so it's not pictured. Very bright and refreshing salad. The plate could have done without the pomegranate molasses since it had the seeds already on the plate. The molasses was way to tart, but a liberal dousing of cacao nib vinaigrette helped tone it down. Very bright and palate awakening.

 

Red Beet Fritters • Oaxacan Molé • Confetti Squash • Radish Leaf Rice

Awesome course. Delicious red beet fluffy fritters smothered with an amazing molé. About a billion roasted seeds and nuts are in it with rich spices and cacao. It was a deeply spicy mole but one that I could actually eat for a change. I have a super sensitive palate that doesn't allow for too much heat. But a slow building complex heat isn't out of bounds. Smoky and rich. It was served with pickled veg, spaghetti squash, avocados, latin rice, and purple potatoes. An extremely colorful plate, hearty, filling, and delicious. The color of those beet fritters were just fantastic. Hopefully emails will go out soon for the recipes. Everyone wanted the molé and beets recipe.

 

 

Dark Chocolate Almond Pot De Creme • Persimmon • Pomegranate

A rich pot de creme made with almond milk accented by tangy pomegranate seeds and persimmon. Smooth, creamy, and rich. A heavy ending that didn't tip us over the edge. Although it looks like it could be runny from the picture, it was nice and thick.

 

This evening was not only educational and informative but cheap as well. The event only cost $40. And even though it was all vegan food, it was delicious, filling, and well executed. We had a great time and were unexpectedly taught something about the world. As I mentioned before, we thought it was going to be a tasting. Thankfully it was much more than that.I encourage anyone reading this to read up about Seres and their future projects. Help fund them.