Skip to main content

Posts

Featured

Water, Chocolate, and Why

  Fresco Chocolate Öko Caribe Dominican Republic Recipe 212 A favorite morning ritual of mine.  Warm water and fine craft chocolate.  I can taste the notes more on a blank palate.  And who doesn’t love to wake up to chocolate?  This morning I’m exploring “why” with a bar crafted by one of my favorite master chocolate makers Fresco Chocolate.  The Öko Caribe Dominican Republic recipe 212, light roast, subtle conche. Why do I like this chocolate bar? It is bright and a bit of tart like bing cherries yet deep and dark and earthy tobacco like all at the same time.  It melts perfectly to a smooth liquid on my tongue.  I want another piece and at the same time I want to savor the deep cacao notes on the finish of the piece that I just polished off.  I’m savoring my very last piece so very slowly right now,  the bar is finished.

Latest Posts

Bean and Goose Umami Seaweed Ecuador Chocolate

Chocolate Rum Comparison and Pairing

Chocolate Bloom Happens

Piety and Desire Chocolate in New Orleans

Deep blood orange peel notes

Volo Chocolate 62% Haiti with Caramelized Milk, Browned Butter, Figs, and Hazelnuts

DesBarres Tanzania 72% with Black Pepper and Cardamom

Puna Chocolate Co Island Style Macadamia Nuts Toasted Coconut Bar

Krakakoa 60% Dark Milk Chocolate

Óbolo Dulce de Tres Leches White Chocolate Bar