(photo by EverJean)
“This chocolate with its long kneading process and extremely high content of cocoas, reveals deep and dense strains for connoisseurs’ palate.” (According to Michel Cluizel)
Ingredients: Cocoas (min 99%), cane sugar, Bourbon vanilla pod, orange blossom, spices.
Michel Cluizel Noir Infini reviews:
(photo from caputoschocolate.com)
Silver in best bean-to-bar dark chocolate category – 2009 Academy of Chocolate Awards
Made with Cacao Fino beans.
Ingredients: cocoa mass, cane sugar.
Domori Teyuna reviews:
(photo by Lee McCoy)
Here we have two distinct versions of the bar, earlier one with 68% cocoa content and current one – 60h conch, second – 66%/24h conch. Photo shows the original one.
Tasting notes: Sun-dried cranberries, melon, subtle tropical fruit notes, hints of jasmine tea, delicate yet distinct, wonderfully round flavour and long finish (source: Original Beans)
Ingredients: Directly-traded cacao beans, sugar, cacao butter.
Beni Wild Harvest 68%/60h conch reviews:
(photo by Lee McCoy)
One of “Limited Edition” chocolate bars from Pierre Marcolini (Brussels, Belgium). What’s interesting Marcolini was “the first to be allowed to import beans from Cuba since the embargo.”
Cocoa: Trinitario
Ingredients: Couverture chocolate minimum 78 % cocoa (no vegetable fat), sugar, soy lecithin, vanilla pod from Papouasie.
Pierre Marcolini Oriente Cuba Terruño de Baracoa reviews:
(photo by CaputosChocolate.com)
In 2011, Domori Porcelana received Golden Chocolate award from Compagnia del Cioccolato. The same happened 8 years earlier. Domori Porcelana started Domori Criollo line.
Ingredients: cocoa mass, cane sugar.
Domori Porcelana reviews:
(image by chocolatetradingco.com)
According to The Nibble “Somewhat tart throughout; but the berry, citrus, and almond flavors lend a unique sharpness to this chocolate”.
Estella's Mole Poblano Chicken (yeap, chocolate included here too :) )
Fantastic detail on the world's largest chocolate sculpture
Enric Rovira Eggs
