What's the best dark chocolate you tasted in 2011?

Vera Hofman
@vera-hofman
12/29/11 12:01:06PM
16 posts

This year I tasted a lot of good chocolate. But which one is the most gorgeous?

Idilio, Maranon Fortunato No 4, Rio Napo, Beschle 88%, Original Beans new and organic certified bars (yes, all those are made by Felchlin!), Danta, Amano Morobe, El Ceibo Heritage Limited Edition, La Maison du Chocolat's Grenada, Jean Paul Hvin's Piaroa, Potomac Upala 70%, Oialla by Bojesen, Harvest 2011 of Valrhona's Ampamakia and many more (my photos page 1 till Blanxart on page 5).

If I had to choose...based on taste only...this would be my top 3:

1. Idilio No 2, 4 and 12
2. Danta Las Acacias 70% and Chuao 70%
3. Amano Morobe

But my preferences change all the time...and new bars are on their way! I already ordered Dandelion and Fresco.

I'm curious about your favourites and what you suggest I have to taste in 2012.

Thanks for letting me know and a happy new choco year!

Chocolove Vera


updated by @vera-hofman: 04/12/15 12:16:40PM
Sebastian
@sebastian
12/29/11 02:13:29PM
754 posts

Made a test batch from some beans out of papua that aren't commercially available, that was amazing. Best I'd ever tasted.

Vera Hofman
@vera-hofman
12/30/11 11:28:16AM
16 posts

Hi Sebastian, sounds great! I dont mind getting a sample ;-)

Sebastian
@sebastian
12/30/11 11:46:39AM
754 posts

A chocolate THAT good and you think there are still leftovers to sample?? HA!

8-)

Vercruysse Geert
@vercruysse-geert
12/30/11 01:08:18PM
16 posts

Hi Vera,

best chocolate bars, this is quite difficult because the time, meaning and mood are important to taste. This is likelisten to music: in the morning I like Baroque & The Classical period music (such as Bach, Mozart...), in the afternoon I like more the Classical era/Romantic transition (such asSchubert, Beethoven...) and the evening Classical Romantics may do good to me (such as Schumann, List, Chopin...).

So as you see Vera this on mood and time and of course there is taste, if I taste dark, milk or even white chocolate thise is a different sensation and approach of each and may lead us far form your demand of what is the best chocolate you tasted this year?

I can you just say my Bach, Mozart was Felchlins Centenario Crudo 70%, Pacari Raw 70%.

My Schubert, Beethoven was: Grenada Chocolate Company 71%, Original Beans Cru Virunga.

My Schumann, List, Chopin was: Tobago Estate 70%, Esmeralda milk-Fleur de Sel 42% OB, Akesson's Wild Pepper and more of this...

It was my pleasure to aswer your on this way Vera ;-)

Chocolateis likemusic Vera, some you may not like it at the start but after a while you can appreciate it more...

1258-DSCN2906.JPG?width=721
Tom
@tom
12/30/11 07:08:21PM
205 posts
Good idea for a thread! Well my access to new and exciting chocolate brands is a bit limited living in Australia but here are my highlights from 2011, which was quite an exciting year in chocolate for me. I really enjoyed Pralus study in Venezuelan chocolates 'Les Crus d'Excellence' and Valrhonas El Pedregal. It was interesting to see the difference in the Porcelanas. I really loved teh strenght in the Valrhona offering, sometimes i find there chocolate a little muted. I also really enjoyed the Elderflower and dark milk chocolate from Coppeneur, a really amazing combination I thought. I also made some chocolate from the Philippines which had the most fantastic golden syrup flavour note, like Sebastian's these are not commercially available. Also made an extremely complex chocolate from, again non commercially available Samonan beans..... now I know what is ment by 'strawberries and cream' flavour note in chocolate.....amazing!I also got to visit a cacao plantation for the first time which was the most incredible experience, i made chocolate from the bean while i was there and tasted the fresh pods of the same bean. I was surprised to be able to taste the same flavour notes in the fresh bean and the finished chocolate, incredible.2011 was a very good chocolate year!
Vera Hofman
@vera-hofman
12/31/11 02:38:47AM
16 posts

Hi Geert and Tom, Thank you so much for sharing. I love both your stories. Chocolove, Vera

ChocoFiles
@chocofiles
01/26/12 05:54:03PM
251 posts

Hi Vera and everyone,

I agree with Geert that it's not really possible to talk about "best" so I prefer to only talk about "favorite" instead. Here are some of my favorites from 2011:

Company
Name
Percent
Class Rating
Overall Rating
Fresco
212 Dominican Republic
72
9.7
9.7
Fresco
210 Jamaica
70
9.5
9.5
Mast Brothers
Brooklyn Blend 2010
74
9.4
9.4
Rogue
Rio Caribe 2011
70
9.3
9.3
Pralus
Vanuatu
75
9.2
9.2
Christophe Morel
Fortunato no.4 2011
68
10
9.1
Duffy's
Corazon del Ecuador
72
9.1
9
Friis Holm
Johe 2011
70
9.1
9
Mast Brothers
Chuao 81%
81
10
8
Vosges
Peppermint Candy Cane 2010
62
10
8
Moonstruck
Fortunato no.4, 2010
68
9.2
8
Askinosie
Tenende 2010
72
9
8
Askinosie
Cortes 2010
70
8
8
Duffy's
Honduras Indio Rojo
72
8
8
Fresco
213 Dominican Republic
72
8
8
Mast Brothers
Chuao 76%
76
8
8
Madecasse
80%
80
9.5
7

If I had to choose my favorite companies of 2011 they would be Fresco and Rogue. I'd like to have more Christophe Morel and Duffy's, but they are hard for me to get. Askinosie is one of the most consistently enjoyable companies for me too. Mast Brothers also has 3 bars on this list.

ChocoFiles
@chocofiles
01/26/12 06:00:23PM
251 posts

See the attachment for a list of the 101 bars that I reviewed in 2011. I taste them all, so there were some that I didn't enjoy very much (to put it politely).

Ernesto Bugarin Pantua Jr.
@ernesto-bugarin-pantua-jr
01/28/12 08:19:21AM
24 posts

Thanks for including the Philippines in your 2011 best chocolate you have tasted. The confidence youve given us is PRICELESS!

Tom
@tom
01/28/12 04:52:02PM
205 posts
No worries Jun, just telling it how it is, i'll send those bars soon, it is still scorching down here...too hot to send yet.

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