12 responses

  1. cybele
    September 28, 2007

    I’ll definitely be on the lookout for this!

    On the subject of cocoa butter added to chocolate, the Guittard Quetzcoatl bar doesn’t use any additional cocoa butter … it’s a whole bean bar. I’m not sure what Amano’s practices are. But that’s a rarity, most definitely.

  2. Jessica “Su Good Eats”
    September 29, 2007

    Hi Cybele, I’ll have to check out Guittard’s Quetzcoatl, thanks! Amano adds cocoa butter. Domori often doesn’t use soy lecithin or vanilla, and their Chateau line is the “purest” without added cocoa butter either. Vintage Plantations doesn’t use vanilla, plus their 90% and 100% bars don’t have lecithin or added cocoa butter. I think the 90% is quite edible on its own. It would be divine in double-chocolate chip cookies. I’m not a fan of their “lighter” bars though.

  3. Mark Bitterman
    September 29, 2007

    Askinosie’s practice of making their own cocoa butter puts them in a class by themselves, but more important, the chocolate is, quite simply, delicious, unusual, and interesting. Regarding the The 70% San Jose del Tambo bar from Ecuador, I very respectfully don’t agree with the reviewer’s assessment of the flavors as providing red fruity sensations. Rather, Over the top dried fruits (raisins, dates, figues, and some dried tropical fruit as well). The new bar, Soconusco, FROM MEXICO, is totally cool, with roasted earthy, barky, and faint nutty components overlaying more dried fruits (maybe Shawn Askinosie has a nose dried fruit, or maybe its a coincidence). You can buy both of these bars, and those from many other bean to bar producers, at our shop, The Meadow (www.atthemeadow.com)

  4. Jessica “Su Good Eats”
    September 29, 2007

    Mark, the reviewer who tasted red fruit in the del Tambo bar would be me. :-) I think it tasted like red plums, but I could be wrong. The chocolate was so unusual that I had difficulty pinning it down. Now that you mention it, I can see dates in there too. I respectfully disagree on the tropical fruit though. :-) Nice selection of bars you have on Amazon.com, by the way.

  5. Niko
    September 30, 2007

    Any idea if they will have a table at the NY Chocolate show this fall? I can’t wait to buy some and do a review.

  6. Jessica “Su Good Eats”
    October 4, 2007

    Niko, they’re not listed in the Chocolate Show program, but I suggested it to Shawn because I think they’d do well there.

  7. Steven
    December 7, 2007

    Does anybody know where they get their packaging? Where can i get material like this?

  8. Cindy R.
    December 19, 2007

    Does anyone know where in Alaska it is sold? I live in Anchorage, and I don’t have a clue where it might be.

    • Jessica “Su Good Sweets”
      December 19, 2007

      Cindy, I’m not sure where you can buy it in Alaska, but if you go to Askinosie.com and ask, I’m sure they can help you.

  9. Casey
    August 27, 2008

    Hi! Do you know of any chocolate companies that don’t use soy lecithin? Because I would like to give some as a thank you, but the person I”m giving it to is allergic to soy.

  10. Rob Monahan
    January 27, 2011

    Awesome article…I am researching distributors of “soy free” and “gluten free” chocolate products when I came across it. Love the site.

    Cheers!
    ~Rob
    (a.k.a. Professor Chocolate)

  11. vmonk
    November 16, 2012

    Claudio Corallo’s chocolate has ruined all other chocolate for us. I’m not exaggerating! In addition to not containing vanilla or soy lecithin, they also have the germ removed. He’s a bit fanatical about his chocolate!
    http://www.claudiocorallo.com/index.php?option=com_content&task=blogcategory&id=2&Itemid=3

    We did a chocolate tasting with his chocolates once and at the end we tasted a piece of semisweet Scharffen Berger (I love their hot chocolate). After tasting all of the Claudio Corallo chocolates, the Scharffen Berger tasted like pure vanilla!

    We like his 80% sablé bar – just sugar crystals and chocolate. We’re fans of dark chocolate and normally anything above a 70% cocoa content gets a bit chalky for me (I recall this happening with Dagoba’s bars). The 80% bar (and even his 100% bar) is smooth and delicious.

    There is only one place to get them in the US at this time – Alegio Chocolate in Berkeley, California. It’s my understanding that they used to sell his chocolate at places like Harrod’s, but he didn’t want to upgrade his packaging to meet the desires of the higher end clientele, so he lost the contract. I do wish they had nicer packaging for gifting, but for now, the chocolate is our little treat. It’s so rich that one bar will last us quite a while.

    I’ll check out the Askinosie to see how it compares!

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