"Stuart rose from the ditch, climbed into his car, and started up the road that led toward the north…. As he peeked ahead into the great land that stretched before him, the way seemed long. But the sky was bright, and he somehow felt he was headed in the right direction." (from Stuart Little by E.B. White)
Last Thursday while Megan was away as a church chaperone for the youth group in the Adirondacks, I inherited her Irish beer and cheese. For me that meant a solo tasting late at night in the comfort of my room. The setup for this tasting was as simple as a cutting board, knife and basic pint glass to hold our savory stout. The combination makes for a nice movie date snack or addition to relaxing with Irish / bluegrass music. Here are the details for color, flavor profile and consistency for both. Enjoy!
I love oatmeal. I love a sweet treat. And goodness, I love texture. And suddenly, I had a revelation! Why not use our crunchy, unabashedly enticing leftover cocao nibs to add just the right crunch to cookies?! (Note to readers: before editing this blog I realized I accidently wrote ‘add just the right CRUNK to cookies. These are things no one ever knows).
And thus, the oatmeal nib cookie was born! Before we embark on the recipe (and I know, if you’re like me, you’re ignoring these first few paragraph babbles) but I wanted to give a quick blog to Dandelion Chocolate out in California. While working at a local coffee shop I had the pleasure of encountering these little bits of crunchy heaven. They were so good, Will and I ordered a bag and had it sent to us in the mail. I will spare you my pretending-to-be-super-cool-on-wordpress and quote Dandelion directly on the natural flavor attributes of the bean (and boy is there!), “Our Madagascar bar’s crazy fruit notes are present even straight from the bean, but here they show an acidic bite punctuating the nuttier undertones.” So, there ya have it. And it animates these cookies in a way that no amount of walnuts or raisans can!
Ingredients:
The Big Schtuff
2 cups of oatmeal (some say quick oats, some say regular. I used regular)
Just when William and I thought we had reviewed the entire selection of chocolates offered at our surrounding stores, a brand called New Tree Gourmet Chocolate popped up! This fresh, modern brand focuses on the added flavor attributes of natural extracts to compliment the taste of their chocolate. They also use non-GMO emulsifiers which is positive for those seeking a sweet treat without modified or artificial ingredients. With a line of bars extending from the standard Dark (66% cocoa solids minimum) to a vibrant Ginger, it’s worth noting that New Tree focuses on creating Belgian chocolates with “all-natural” flavors and extracts. This includes a product that “features 2 times more fiber than regular chocolate”.
To avoid both the possibility of being critical or biased we aimed to compare overall experience to the broad spectrum of store bought chocolates vs. artisan small batch chocolate. In this tasting the array of textures were notable as well as how well the chocolate contained naturally infused flavors.
All chocolates were “Belgian Chocolates”, 66% cacao, and weighing in at 2.82 ounces.
Flavor: Bright, warm, up-front ginger flavor. Sweetness of cane sugar compliments while ginger climbs to a “nose-clean”. This is a great bar for those who can’t handle intense ginger.
Last Saturday afternoon Megan and I set up a relaxing back porch chocolate tasting. As she labored in the kitchen preparing a cauliflower/curry dish I took out coffee beans, cacao beans and picked up a bottle of Wild Turkey Rare Breed Whiskey.
In order to prepare these aesthetically pleasing arrangements we often become manic and focus on color, quality, form factor, lighting etc. We included relevant ingredients such as vanilla, ginger and whiskey. Yes, you heard right. These bars are made using whiskey and egg liqueur. This is our first tasting of chocolate made by an Austrian company called Zotter. Meg managed to pick these up in Germany as they are found in other European countries.
für langschläfer (50% min cocoa)
The name of this bar actually translates to “for late risers” in English. The reason being that is contains coffee beans and whiskey. The overall taste is a classic malt flavor with the inner consistency of truffle creme. It contains subtle hints of oak and bourbon with notes of sweet, honey graham cracker. The lack of coffee flavor and texture was a bit disappointing, but overall this bar was quite satisfying.
Eirtanz (40% min cocoa)
The name of this bar translates to “egg dance” in English. Why egg dance? Well this bar is made with egg liqueur and chili. It is creamy and has both the inner appearance and consistency of a Reese’s Peanut Butter Cup. However, the overall quality is higher containing less artificial and more natural certified fair trade ingredients. The initial satisfaction of flavors come from unique cinnamon undertones and overall sweet milk chocolate flavor. The experience increases with intensity as a strong chili kick emerges and remains until the end.
Hasenjagd (46% cocoa)
The name of this bar translates to “hare hunting” in English. Does it contain rabbit meat? No! The additional ingredients include apples, carrots, ginger and brandy. This bar transforms the typical smooth chocolate experience to a subtly tangy one. Notes of buckwheat honey can be tasted beneath the zest of light lemon. Small chunks of fibrous fruit pieces (likely dehydrated) creates additional flavors and texture throughout.
Last night we created one of the most elaborate tasting displays to date in our long awaited Coconut Chocolate Tasting. To gauge the level of my anticipation for said tasting, 4/5 of the bars shown were purchased a month in advance along with the coconut and coconut milk (for aesthetic purposes). The final installment is a brand called RitterSport and was purchased by Megan a week ago during her trip to Germany. Whoot for our first German brand chocolate included in the lineup! The first thing I noticed upon a quick overview of packaging is the occurrence of blue/turquoise as a color choice from brand to brand. Does blue indicate the cool refreshing feeling of a bite into raw coconut? Well this tasting is equally about the chocolate as it is the coconut. Which chocolate company effectively blends the flavor and texture of coconut with milk/dark chocolate?
*Note* I’d like to state that the bars we chose cover a variety of approaches to the inclusion of coconut. Our tastes may vary differently from yours. We felt that a broad spectrum of very simple additives to extremely complex spices/flavor would make the tasting more interesting. We hope you feel the same. Enjoy!
This bar opens up with a bright warm flavor that has the crunch of toffee bits and sweetness of a frappucino. The overwhelming abundance of large organically shaped chunks of toffee removes any opportunity for coconut to shine through. However, the satisfying bite of salt, undertones of butter and oats make this bar hard to put down. Think of it like a dessert!
The super dark tone of this bar is intriguing along with its bright white flecks of coconut on the underside. The flavors are slow to release, but gradually move from cool notes of floral to dried fruit and cinnamon. It has a very fine and fibrous texture throughout. Imagine the subtle aroma of good perfume and taste of apricot. By far one of the most complex bars we have tasted to date. Take one look at the list of ingredients such as Raw Lucuma and Nutri Plankton and you won’t feel guilty indulging on this bar.
3.) Ritter SPORT KOKOS (45% Milch-Creme) ~$1.20 3.52 oz. (price conversion from Euros!)
Meg describes this German native bar close to the Almond Joy, but more specifically “Heaven On Crack”. It has a rich creamy outer layer with a coconut frosting-like inner layer. In my mind it tasted like someone took a box of Samoas Girl Scout Cookiesand condensed them into one chocolate bar. If you aren’t a health freak with concerns for emulsifiers, corn syrup and the like, this bar is for you.
The use of texture in this bar is well done, however it doesn’t have much coconut flavor. The buttery notes of the chocolate itself stand out along with a hint of floral that wants to jump to your taste buds, but never quite makes it. A sweet tasting bar with great texture, but doesn’t deliver in overall flavor.
The first warning I heed is that this is not your mamas chocolate bar. The level of spices and fiery intensity that comes in this little package is quite delectable to some. The oily consistency comes with a bitter twist of dried spice bits that bite your tongue periodically. Expect the cardamom to overcome your senses along with undertones of cayenne and mustard. From start to finish this bar delivers in flavor complexity, intensity and some level of texture, but no coconut flavor.
On Valentine’s Day, Meg and I stopped into Joe Bean Coffee Roasters for their S’more special. The marshmallows and gram crackers were provided by a local company and made with natural ingredients . Also, the dining arrangement included chocolate by Tocoti! We were intrigued by the packaging, excited they were a new and local chocolate roaster, and happy to hear they are small-batch artisan roasters. Several days later Meg put in an order and it was delivered to our door!
William and I have this sushi place in downtown Rochester we really enjoy, Max Sushi & Noodles. They just opened on Main Street East in the beginning of the winter. We just accidentally stumbled into it one evening. The first time, we ordered a few rolls, some were seared in front of us with a torch. Some had smokey salt on top. Some noodle dishes had delicious salmon. The second time, we got Sake. And I am glad we did. Typically, for me, Sake all tastes the same. But like anything else we are learning, when you intentionally consume it side by side with other counterparts, each one takes on their own unique personality. We bought two Sake flights. It was a good time. Have you tried any of these?
Hakkaisan Tokubetsu Junmai
Aromatics- N/A
Flavor- Fleshy, candied apple
Draft Nigori Kikusui “Perfect Snow”
Aromatics- N/A
Flavor-Creamy, sediment, fruit pulp. Don’t. Do. It.
Junmai Daiginjo
Aromatics- Honey, floral nectar, berries, fruit punch
Happy Thanksgiving chocolatiers, bloggers and consumers of delicious eats. Yesterday evening Megan and I ventured out into the city of Rochester for an ode to Thanksgiving chocolate tasting.
Shortly after 5pm we strolled into a quaint wine bar by the name of Veritas. Both decked out in our Columbia winter jackets, I carried a plastic bag with mystery goodies and Meg carried her satchel like purse filled with writing utensils and remnants of church notes. Before unwrapping the three trusted brands (all featuring cranberries as an ingredient throughout) we both picked out a glass of wine suited to our personal taste: A hard meaty tasting red for Meg and a floral oily tasting white for myself. Shortly after sipping and conversing about the bars atmosphere I pulled out an awkward arrangement of organic cranberries and spread them across the table top. The results from the image above demonstrate how playing still-life paparazzi in a public wine bar can feel a bit odd.
While each tasting we do aims to be both conclusive and consistent, this time around one of the bars was milk chocolate and the other two were dark. To be honest the list of ingredients we found didn’t seem very compliant to previous standards as well. However, what can be said that is true is the fact that we agreed with flavors and ratings across the board.
1.) DAGOBA (beaucoup berries) – rich dark chocolate, cranberries, cherries & vanilla[74% cacao dark chocolate]
3.) endangered species Chocolate – natural DARK CHOCOLATE WITH CRANBERRIES & ALMONDS [72% cocoa]
Our Top Pick
1. DAGOBA
-> The texture of this bar can be described as the grainy, pulpiness of the cranberries and cherries within it. For a dark bar it is moderately creamy, but not overwhelming. Some crystallized granules are dispersed throughout.
This bar is bright in flavor with a smooth balance of bitterness and sweetness. Fruit, mild citrus and an overtone of beets can be tasted. The combination of flavors and texture remind Megan of “Fruit by the Foot”.
The aromas are similar to mild caramel and a sweet Belgian ale.
Our Second Pick
2.) endangered species
-> The textures of this bar is characterized by a variety of nut edges, granules and gooey cranberries.
While we were hoping the cranberry flavor would act as a primary contributor it seems the majority is overpowered by almond. There are some simple earthy flavors and undertones of coffee as well.
This bar seems more aromatic. Described like brownies and a hint of leather.
Our Third Pick
3.) Dan’s
-> It should be noted the Dan’s bars are smaller more “fun size”. The texture is characterized by semi-crunchy nuts and fine granules.
Flavors that stand out are syrup from the crystallized raisins, taffy, creaminess and undertones of cotton candy.
Much like the taste, aroma is artificial smelling: Between descriptions of holiday fruitcake, the corn syrup they use to make cordial cherries and some questionable tropical fruit drink.
While our previous two choices had a smooth finish or little aftertaste this bar leaves an oily mouth feel. Remaining molasses-like taste, dryness you would experience from consuming too many Christmas cookies or pure frosting.
Two weeks ago I had the pleasure of sharing a Friday evening with the owner and operator of Soyboy. My voracious desire for chocolate and Megan led me to Joe Bean Coffee on University Ave. With the initial intentions of carrying out a single origin chocolate tasting by myself (paired with a delicious golden Belgian beer courtesy of Megan) I thought to myself: “What could make this experience more enjoyable?” Surely offering up the shared activity to Andy AKA Mr. Soyboy himself would.
So naturally we shared photography stories, borrowed each others cameras to snap a few indoor shots and began the tasting. His drink of choice a deep red wine and mine a beer. We even had the pleasure of sampling a chocolate by an upcoming Rochester chocolatier. The night crowd of romantic couples rolled in to experience artisan coffee at its finest and we warmed up chocolate between our fingers, taking note of flavor characteristics.
While many of our featured chocolate tastings have consisted of a primary additional ingredient, these chocolates allowed the bean to speak for itself.Guittard Chocolate Company focuses on the quality and flavor characteristics of the cacao. More specifically, how the origin, climate, soil and plant effects the final product. (A high quality chocolate bar) The only notable variation being in percentage of cacao and country the beans were grown in.
Here are some details found on the flight card as well as our tasting notes:
1. Ecuador – Los Rios Province, Quevedo
Quevedo’s extremely dark color foreshadows its powerful, but flowery chocolate taste. The intensity of this rarified Forastero varietal produces rich, green forest, tea, and slight nut flavors with a lingering banana and pound cake finish.
Our Notes: High snap, well tempered, consistently creamy/oily. Hints of cookie, bread flavor notes with a lasting sweetness.
Long, deep slow chocolate flavors are accented by pleasant hints of spice. The Trinitario cacao beans used to make this chocolate were grown in the San Vicente de Chucuri Valley of Santander in Colombia.
Our Notes: Medium snap, high resistance to melt, grain, floral earth flavors.
Complex chocolate flavors underlie subtle hints of red berry fruit. Cacao beans used to make this chocolate were harvested from trees of Criollo and Trinitario in Venezuela’s Sur De Lago region.
You’re in for a mighty rich chocolate experience! Made primarily from rare Criollo beans from the fertile Sambiran Valley in Madigascar, it mingles tart essence with deep, rich chocolate flavor.
Characteristics: Small in size to other towers comparatively, blue cylinder, black base/legs, conical top, no text, on roof top.
Details: Take 490 into the city of Rochester and get off at exit 13. Take Allen st. west through the Broad st. intersection and turn left (south) onto Canal st. After a small railway overpass the tower will be visible on the left situated on a rooftop. The area is surrounded by rundown industrial businesses and fenced off scrap yards.
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