Pascha Chocolate

I keep going back to this chocolate. The first time I bought and sampled the 70 percent bar, I wasn't sure about it. It doesn't have that typical cocoa-flavor zing so many bars on the market have, but there's something about it that made me want more. I wanted to figure it out and get to know it better. Right away, I could tell that the quality of this bar is on a level unlike and far above most bars out there. It has a pure, natural taste, unadulterated by unnecessary ingredients. There are only five ingredients in this bar: organic cocoa mass, organic cane sugar, organic cocoa butter, organic natural cocoa powder and organic vanilla. That's it, because that's all the bar needs. It's amazing that these five ingredients can be combined in such a way as to produce a chocolate bar that's so appetizing.

A high-quality chocolate bar by Pascha. 

What I love about the company is its exceptionally high standards. As far as I know, there are only a few chocolate companies in the world that are entirely nut free. Pascha takes it a few steps further by keeping peanuts, dairy, soy, eggs, wheat and gluten out of their products as well.

From their website:

PASCHA adopts the following principles to our chocolate-making:

1.  Use only ingredients that might be found naturally together, like cocoa and sugar cane.

2.  Use ingredients that are organic or at least grow under organic principles.

3.  Produce as close as possible to the source of these ingredients, to preserve freshness and to reduce the possibility of contamination or spoilage in any way.

4.  Produce in a bean to bar process:  in the same facility the bean goes in and chocolate comes out. So little chocolate is made this way but it is the only way to guarantee the purest possible product.

5.  While we hope to gradually increase the range of chocolate types that we produce, we will only make product that adheres to these principles.

The 70 percent bar

I wouldn't call it full bodied; it's more light and fruity. While it is somewhat complex with notes of spice, fruit and cocoa, you don't get a sense of diving into a vat of rich, dark chocolate with the first bite. The darker, richer qualities of the chocolate come out only after it has been sitting on your tongue for a while.

I will say that this one is among the more interesting and intriguing bars I have sampled. The added cocoa powder confuses me, but it seems to bring out more of the bitter qualities, which isn't at all a bad thing. I'm just not used to it. It reminds me of the difference between robusta coffee, which tends to be more on the bitter side, and the more popular, smoother and richer Colombian coffee served in most cafes in the United States. It's really a matter of personal taste which you prefer. That being said, the Pascha chocolate ended up being addicting. I had no problem sticking another bar in my shopping basket the next time I saw one. It doesn't hurt that the boxes are eye catching, elegant and cool, maybe even a little sexy looking.

There's a very nice even chocolate flavor that emerges the longer the chocolate is in your mouth. It's not unlike some wines that aren't at their best when quickly swallowed from a freshly opened bottle, though with chocolate, I'm not talking about aging or breathing. My suggestion is to either chew up a large mouthful, or allow a reasonable-sized bite to linger in your mouth until the deeper chocolate tones come out of hiding. I think pretty much everyone can appreciate the outstanding quality of this chocolate line, and I'm guessing anyone who likes dark chocolate will enjoy these bars. I bet even a few milk chocolate lovers would happily get into this chocolate too.

Pascha 70 percent dark chocolate bar is hard to resist.

Robin Chocolates - A Little Slice of Heaven in Longmont, Colorado

Sex and Chocolate Show interview with Robins Chocolate by The Sex And Chocolate Show on Mixcloud

Robin Chocolates
600 S Airport Rd, Longmont, CO 80503
(720) 204-8003

Recently, the Man and I took a trip to Longmont, Colorado where we found Robin Chocolates, a terrific little chocolate shop that's unassuming at a glance but a chocolate-lovers wonderland inside.

Chocolate buying should be an enjoyable experience. For some, it's a way to splurge and feel pampered. I don't want to walk into a chocolate shop and feel like I'm a burden to those behind the counter. Buying chocolate should make you happy. At Robin's chocolates, the moment we walked through the doors, the Man and I were transported to a chocolate paradise. We were greeted with a smile, and there's no doubt that everyone on the staff is knowledgeable and helpful. I was curious about many of the chocolates, and each of my questions was answered kindly and without hesitation.

Chocolates and pastries in the front cases

Meeting Robin was a treat. I had heard many wonderful things about both the shop and Robin, and I wasn't disappointed. All the positive reviews I had read were substantiated with our visit.

Robin showing us where the magic happens

The ginger-dipping party

Robin was kind enough to take us through the door behind the counter and into the back of the facility to give us a tour. This is where the magic takes place. While we were there, we saw ginger slices being dipped in dark chocolate, trays of fillings waiting to be enrobed, fancy equipment ready to be used and many shelves of quality ingredients. Robin even showed us an air-brushing technique that answered one of my questions about how she creates such exquisite chocolates.

The chocolate innards

Robin air-brushing 

As far as sampling, we went a little bit nuts. It's hard to control yourself around exceptional chocolate, and these chocolates almost left us speechless. They are phenomenal.

Many chocolates were sampled that day

I believe that Robin's training in the culinary world and her sensitive and well-developed palate make for an outstanding chocolatier. She combines unexpected flavors -- like sage, something I normally associate only with savory dishes -- with chocolate in a way that's sublime. She has a way of mixing the familiar with something new and different, but her classic flavors are equally magnificent. In fact, the milk chocolate hazelnut flavor was to die for. It still stands out as one of my favorites.

Her signature piece, the Chocolate Caramel Fleur de Sel -- Caramel layered with chocolate caramel and sea salt in a dark chocolate shell --is by far the best chocolate caramel I have ever eaten. It's hauntingly good and perfect in every way: flavor, texture, appearance and overall consumption experience.

I was intrigued with the Pâte de Fruits filling in one piece that Robin mentioned. Pate de Fruits has a gummy or jelly-like texture, and I was surprised how well it pairs with chocolate.

While we were there, Robin mentioned a new item she has been working on that most people will absolutely love. It's a S'mores bar. What I liked about this bar is the tiny hint of spice, just enough to take something familiar and give it a twist of newness. These kinds of subtle, intriguing flavors are what make Robin Chocolates call to me, but her traditional chocolates are done so beautifully that they stay on my mind as well.

Something new and exciting being created

It's not surprising that Robin uses all-natural ingredients and the highest quality chocolates. Whether it's the lovely desserts and pastries or the incredible chocolates, you know you are getting a treat that's made with meticulousness, one that is both visually stunning and tastes amazing.

Chocolate turtles

Robin

Stunning chocolates that taste incredible

Amano Chocolate Review

In recent years, American chocolate companies have become more recognized and respected in the gourmet-food arena, for good reason. At one time, it was the Europeans who were considered the best chocolate makers in the world. Not so any more. One company that stands out among the best is Amano Chocolates. With ultra high standards in their entire bean-to-bar process, it's no wonder Amano is getting attention.

The first thing I noticed about Amano chocolate bars is the exceptionally elegant packaging. Jet-black boxes with beautiful images on the front are bound to catch your eye. Inside each box is a chocolate bar wrapped in gold foil. There's something very appropriate about chocolate wrapped in gold. It's not just the great color combination of the dark chocolate against the foil that's somewhat traditional when it comes to quality chocolate; it's how special you feel opening the gold wrapper. It's so very suggestive of Willy Wonka, except instead of anticipating a winning ticket to the chocolate factory, you can anticipate remarkable chocolate.

Looking at the Amano website https://www.amanochocolate.com/ you immediately get the sense that Art Pollard, Amano's Founder and Head Chocolate Maker, knows his chocolate. His passion and dedication to his work are apparent even at a glance. The outstanding chocolate reflects how quality is of the utmost importance in this company, and the great care Art takes in creating his chocolate is evident when you experience the outstanding taste, texture and appearance of the bars. This really is fine chocolate.

Amano Chocolate

The Man and I sampled two different bars, each a 70 percent dark chocolate but from different regions of the world.

We started out with the bar made from cocoa beans from Morobe.

"Papua New Guinea is one of the earth’s wildest regions. Towns are no more than outposts, and the rules of the Wild West still predominate--roving bands and vigilante justice. Here too is one of the world’s hidden jewels when it comes to fine-quality cocoa."

Not long ago, the Man and I sampled the Good Evil bar, a creation by Anthony Bourdain, Eric Ripert and Christopher Curtin. I marveled at the complexity of of the flavors. Though the Amano bar didn't have the chocolate nibs added to it for texture, the flavors were as intriguing as the Good Evil bar. The two don't taste like each other, but both are stand-out bars, and the Amano bar is much more affordable. I was blown away by how much character this unassuming little Amano  Morobe bar has. It really packs a punch right from the start, and the more subtle flavors emerge, one after the other, as the chocolate slowly melts in your mouth.

Tempering chocolate properly results in a nice uniform texture and a crisp, clean snap when you break the bar in two, and this bar is the perfect example of that. Even the aroma is interesting. If you close your eyes, you can almost smell all the lovely undertones of citrus, smoke and spice. These notes and unexpected flavors are more pronounced when you taste the chocolate. There's the slightest hint of bitterness that most people will love, and, like a good cognac, there's also a woody flavor that is apparent.We loved it. There's something both familiar yet exotic about this bar. It's not your traditional chocolate bar.

The second one we sampled was the Madagascar bar.

"Madagascar has long been known for producing fine cocoa beans. The beans from Madagascar are primarily of the Trinitario and Criollo varieties. The soil and climate produce beans that are particularly fruity and our Madagascar bar is a fine example of this."

When smelling this bar, I was transported back to my childhood on Easter morning with a basket of chocolate goodies in front of me. Despite the claims of cocoa beans from this region being fruity, I get more of a pure and powerful cocoa taste, especially compared to the Morboe bar. There is a subtle fruity flavor that's more reminiscent of berries than of citrus, but the robust chocolate flavor is what stands out, especially with the first bite. The chocolate is crisp and dry, like most good chocolates, yet melts nicely in your mouth. It's smooth and even without being boring or unoriginal. I detected a touch of the added vanilla that enhances the chocolate nicely. This is one bar that I would keep going back to, and it pairs well and easily with other foods and drinks.

Definitely take a look at the Amano website, as they have much to offer in terms of products, information and visual stimulation.

Art Pollard, founder and head chocolate maker of Amano Chocolate