Page 2 of 27

Fleurir Chocolates

Fleurir is currently based out of Alexandria, VA, but they used to have a location in Georgetown, D.C., which was where I first got to try their products and where they were originally based. They no longer have that Georgetown location, but I remember it was a couple of streets north from M Street NW. The shop seemed to be in a very quiet area set apart from the hustle and bustle of shoppers and traffic. I had stopped by there twice to pick up bonbons and truffles. I’m sad that store is no longer there, but I also don’t go into Georgetown as often as I used to.

I had never tried any of Fleurir’s bars and I had the chance to pick some up at The Emporiyum, which took place in November in D.C. As much as I was tempted to try more of their bonbons and truffles, I wanted to get a few bars as gifts and for myself. I picked the ones the lady at the Fleurir table happily recommended.

Fleurir was started in 2009 by Robert Ludlow and his wife Ashley Hubbard. In 2012, an article announced that the shop would expand to the Old Town part of Alexandria. According to their website, he and Michelle Whittaker are the chocolatiers.

I think it’s cute the chocolate bars are named after parts of D.C. and the surrounding areas. The chai tea milk chocolate is called The Northwest Bar, probably after the northwestern part of D.C. and possibly after the area Fleurir originally started. I remember getting really excited when I first tried Theo’s chai tea milk chocolate bar and I fell in love with that flavor combination. I could see tiny flecks of tea in the bar and the scent was strong of chai. It smelled SO good! The flavor was a mixture of chai and creamy milk chocolate goodness. My cubemate tried these bars with me and he also enjoyed the scent and flavor of this bar.

The Georgetown Bar consisted of butterscotch toffee and salted pretzels in dark chocolate. The scent was a mixture of sweet and salty, and kind of like… barbecue? I’m not sure why I’m smelling that. I think my sinuses are playing tricks on me. Or maybe not, because the flavor was kind of smoky when I put the chocolate in my mouth but the sweetness of toffee pulled through and eventually some saltiness from the pretzels. I’m very curious why I’m tasting smokiness, but my cubemate also enjoyed this bar and even asked me to pick one up for him if I stop by¬†Fleurir’s shop in Alexandria ūüôā

The Alexandria Bar consisted of candied espresso beans in dark chocolate. I think it’s suitable that espresso would be associated with Alexandria. There are a few local coffee shops in Old Town that some of my friends and I enjoy stopping by when we’re in the area. The scent was strongly of espresso with some smokiness and nuttiness, like peanuts and walnuts. Once again I try a bar with coffee in it and it either has a fruity or nutty flavor to it! That nutty flavor developed into what reminded me of peanut butter as my bite melted.

Because these were bars by a chocolatier, I didn’t expect any flavor stories to unfold, but a mishmash of ingredients to experience as my bite melted. The only bar I was not fond of was The Georgetown bar for that strange smokiness. I’m not sure what Fleurir uses for couverture. Despite that, next time I go to Alexandria I need to hunt down their shop!

Fluerir Chocolates: Made in Alexandria, VA

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.


Altus Chocolate

When I first picked up this bar at For the Love of Chocolate in Richmond, VA, I didn’t recognize the name at all and I thought they were a brand new chocolate maker based out of Lynchburg, VA. I had completely forgotten that they used to be called Cao Artisan Chocolate and they experienced a name change due to some shop in Florida already having claimed the same name.

If you want to learn more about Altus Chocolate’s beginnings, head to my first time trying their chocolate when a dear friend gave me a box of their chocolate with a helpful flavor guide. Since their website has been revamped, I’ve now learned that Altus can use honey, dates and maple syrup as natural sweeteners in their chocolate. I’ve heard of honey and syrup being used in place of cane sugar, but not dates!

I’m glad to see that Virginia is slowly gaining more craft/bean-t0-bar chocolate makers. We have Potomac Chocolate, Upchurch and Altus to date. And Altus now has a second location in Roanoke, VA! I hope to some day go to an Altus store in person and experience their lounge.

The interior of the packaging mentions that Altus uses dates, honey and maple when possible as sweeteners rather than just cane sugar. 

Description for what the name “Altus” means.

The front of the packaging lists the flavor of the bar as “light bright fruity notes of mango, peach and lemon with a gentle sweetness like wildflower honey”. The bar definitely smelled fruity. The initial flavor was slightly astringent with honey and bright fruity notes. I mostly taste mango and a touch of citrus, that lemon flavor mentioned in the description. My bite finished with not only bright fruitiness and the sweetness of honey, but nuttiness. A coworker tried this bar with me and said they definitely tasted citrus/lemon but that the texture seemed powdery to them. Personally I didn’t find the bar powdery but it had a fine gritty texture.

The same coworker also commented that the bar didn’t taste “dark”! This is something I’ve been gradually working on with some of my coworkers, especially those who think all dark chocolate is bitter. I’m hoping to pick up more Altus bars next time I stop at For the Love of Chocolate. Or maybe I’ll just have to take a trip to Lynchburg and visit one of their stores.

Altus Chocolate: Made in Lynchburg, VA



WKND Chocolate

WKND Chocolate was on my chocolate wish list but what pushed it up in priority was my sister’s recent interest in turmeric. She was advised by a friend to try turmeric to help alleviate migraines. Instead of going straight to shredded turmeric in hot water, I suggested she try chocolate containing turmeric. Thanks to positive posts I’ve seen by fellow bloggers and chocoholics, the Turmeric of a Goat Thing by WKND seemed the best candidate to try.

What I had forgotten was that my sister does not like spicy foods, as in hot spicy. And this bar contains cayenne pepper. I knew this bar had cayenne when I read the ingredients, but mistakenly still offered the chocolate to my sister. In the end I got to take the rest of it home. I’m not complaining because now I get to try the turmeric bar that everyone else has been raving about!

Before I dive into trying these bars, I first want to mention that Lauren Heineck, the chocolate maker behind WKND, is a busy woman! She’s not only making chocolate, but also managing a Facebook page called Well Tempered and a podcast also called Well Tempered. Her chocolate making business is only one year old! I originally only ordered the Turmeric of a Goat Thing with two other bars, but Laura was very generous in sending a few others my way.

If I’m tasting multiple bars in one sitting, I normally don’t start with the spiciest one, but I can’t wait to try Turmeric of a Goat Thing! It contains a medley of spices, but the obvious ones I smell are turmeric, ginger and cinnamon with creaminess of the white chocolate. I first tasted ginger, turmeric, cloves and cinnamon while the heat of cayenne slowly intensified as my bite melted. I couldn’t outright taste the white pepper but the other spices might have been overpowering it. This bar reminded me of turmeric milk that my fianc√© made the other night. That milk might have been improved with the addition of some spices like this bar ūüėČ I don’t know how Lauren came up the spice combination for this bar, but I like it and I’m curious how it would do in dark/single origin chocolate.

I guess we’re working our way from creamy chocolate to dark/single origin chocolate today. It’s interesting that the ingredients list for this bar says the cocoa beans is a “house blend” but there are no hints of what could be in the blend. The chocolate smelled chocolatey and the flavor was a tad sour, like goat milk bars I’ve tried in the past. Rather than creaminess like I usually taste in a dark milk bar, I got astringency and something like grapefruit flavor. My bite finished up with some nutty notes. I was honestly hoping this bar would have some creamier flavor to it, but I didn’t get that. The fianc√© thought it was a little dry, but enjoyed the aftertaste.

Chocolate bars made with maple-anything make me excited! I think it’s because maple and chocolate combinations are not common and using a variation in sweeteners is interesting. Sure enough, I could faintly smell maple deliciousness from this bar. I first tasted woody and herby flavors mixed with subtle maple as my bite melted. The wood flavor went away halfway through my bite, and the herby turned into jasmine. The maple flavor was more obvious toward the end and it was what I dreamed it would be like: pure delicious chocolatey goodness with some maple. Though the initial flavor combo was not my favorite, the middle part with jasmine and the maple ending I enjoyed.

The back of the packaging lists the coffee as coming from Huckleberry Roasters. The whole milk powder for this bar is “rBST free”. I’ve never noticed that before on any food label and a quick Google search showed that “rBST” means¬†“recombinant bovine growth hormone”, which is a synthetic growth hormone that can be injected into cows to increase milk production. This bar smelled like coffee and cream. I don’t know why, most chocolate + coffee bars I’ve tried the coffee seems to usually have a naturally fruity or berry flavor. That was the case here too. I tasted what reminded me of raspberries with chocolate and cream. I’m not complaining though because I think it tasted delicious! The fianc√© said this bar reminded him of espresso.

This bar contains both cane and brown sugar. Most craft chocolate bars contain cane sugar, so I’m curious of why two types of sugar are being used. This bar had a deep earthy scent. The flavor was also earthy and my bite took a while to melt despite having a smooth texture. Some nuttiness developed halfway through my bite and remained that way through the end. The fianc√© said the bar seemed “summery” but wasn’t sure why.

This bar had a subtle spicy scent. I tasted some astringency and spiciness before a red berry flavor creeped in. I also tasted some nuttiness. I don’t know why I seem to taste nuttiness in almost all of these bars. My bite ended with subtle astringency, subtle berry and nuttiness.¬†The fianc√© said he tasted a rich blackberry flavor.

I always enjoy my fianc√© trying chocolate with me so I can hear another opinion. The Caf√© con Leche and Turmeric of a Goat Thing are definitely not lasting the rest of the day as they were my favorites! The fianc√© like the turmeric and 78% Tanzania the best. Though I may not have loved the other bars, WKND is a young business and I look forward to trying more of Lauren’s work!

WKND Chocolate: Made in Denver, CO

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.

Francois Pralus – Indonesia

During the holidays I had the chance to stop by my favorite chocolate store in Richmond, VA, where I found their Francois Pralus selection was sizeable and I remembered that I haven’t shared many experiences sampling their bars on Time To Eat Chocolate. I used to consume a lot of Francois Pralus in my early years of living around Washington, D.C., but sadly I never recorded my thoughts or which bars I had tried.

The back of the bar gave a helpful description explaining that the cacao is a criollo variety brought to the island of Java in Indonesia by the Spanish in the 17th century. The expected flavor is smokiness due a combination of the island’s terroir, harvesting, fermenting and drying methods and whatever process Francois Pralus uses to create their bars. Indeed the scent is of light smokiness. Smokiness in chocolate always reminds me of barbecue and savoriness. It’s almost dinnertime at the time of my writing this, so I could also just be hungry.

These larger sized Francois Pralus bars are like bricks. They’re thick and have some heft to them. I haven’t tried using them as weapons but it took a bit of effort to break off a piece. The flavor was also lightly smoky but then the flavor turned sour. I could barely finish eating this bar because the combination of smoky with sour was making my stomach turn. Chomping through the rest of my bite brought back just the smoky flavor with a touch of earthiness and astringency.

Sadly I can’t say I want to experience tasting this bar again. It may be great for other people with the palate adjusted to this type of strong flavor, but I can’t handle it. Thankfully I think I know of someone I can give the rest of the bar to and who will appreciate it.

Francois Pralus: Made in France

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.


Millcreek Cacao Roasters

I had not heard of Millcreek Cacao Roasters until my sister, while visiting my parents, sent me a photo of what chocolate options were available at a nearby store. First of all, I was amazed and admittedly jealous that my parents had such a great craft chocolate selection available not far from their home. Second, my eyes landed on packaging that I was not familiar with, which was Millcreek. My mom was surprised that I hadn’t tried them before and was kind to ship a couple of bar my way.

I know there are several chocolate makers based out of Utah, such as Solstice, Ritual and Amano, but Millcreek somehow flew under the radar when I last Google searched for chocolate makers in that state. And yet the address on the back of the packaging reads Salt Lake City as their location! Google needs some updating or something so more people can find Millcreek.

The packaging is simple yet elegant as the bar slides out of the bar. A sheet inside explains that Millcreek sources their Arriba Nacional beans from from a farm called Hacienda Limon in Ecuador. The cacao can have caramel and fruity flavor notes.

I’m excited to try any berry + chocolate combination in bar form, so I’m trying the blackberry one first. The description for this bar on Millcreek’s website says it’s “warmly sweet and slightly tart”. The chocolate smelled very sweet, almost like a syrup. The flavor was a strong berry flavor but I was reminded me of grape flavored Jolly Ranchers. As my bite melted, though, the chocolate tasted more roasted and the berry flavor subsided to something like cough syrup. This bar was a bit too sweet for my tastes and I can’t say I’m fond of my chocolate reminding me of medicine, especially as I’m getting over a cold at the time of my writing this.

This bar had the strong scent of mint. Like the blackberry bar, the flavor of mint was quite strong in flavor and it reminded me of mint gum. The description for this bar on Millcreek’s site says “refreshing and pungent”. I wouldn’t say it’s refreshing, but it is definitely pungent. My fianc√© tried these bars with me too and wondered if the overpowering flavors could be masking something. I’m curious as well. Or maybe simply a lot of flavoring was infused into the cacao beans or whatever process Millcreek uses to infuse flavors into their chocolate.

I can’t say I’m a fan of both these bars. Sorry, Millcreek! Maybe I’ll be able to give them a second chance, but for now my chocolate stash is currently quite large due to receiving a lot of chocolate for Christmas. I have a lot of catching up to do!

Millcreek Cacao Roasters: Made in Salt Lake City, UT

Harper Macaw – Seasonal Bars

Last winter I tried a Christmas themed bar for every week of December. This year I decided to wait until January to try a fall and winter themed bar (note my sarcasm). Even though had to I wait a while before sampling these bars, I’m excited for what I’m about the experience. The packaging is absolutely gorgeous! That dark green color with gold leaves look is perfect for gift-giving. This time I’m gifting myself ūüėČ

I like that the bars have a detailed description on the back describing where some of the ingredients come from. In this case, the spices for the Fall Spice bar were from¬† Burlap & Barrel which provides access to single origin spice varietals from around the world. The pumpkin spice scent was amazing! I’m experiencing a splitting headache as I’m writing and tasting, but the smell mentally brought me back to the fall season and a happier state of being. The flavor of pumpkin spice was strong but didn’t drown out the creamy flavor of milk chocolate. The spices gave a very light, crunchy texture to the otherwise smooth chocolate. The texture combination is pleasant. There was no flavor story unfolding here, but it’s not necessary. I’m forced to appreciate and savor the spice combo while reliving the fall season. I will have a hard time sharing this bar with anyone else!

When one of my coworkers asked me about a chocolate bar that contained pop rocks I had them try a few months ago (it was by Christopher Elbow), I made sure to bring in Winter’s Cheer the following day because amazingly this also contains pop rocks. This is my second time trying Winter’s Cheer since the first bar was very popular amongst my coworkers. This is beautiful bar to look at. The red dried cranberries are the perfect winter season color. The scent was a pleasant mixture of cranberries and chocolatey goodness. I immediately tasted tartness from the cranberries and as my bite melted, the pop rocks started sizzling on my tongue. Though the flavor of the cranberries was initially strong, it didn’t drown out the earthy dark chocolate. As the crunchy pop rocks started exploding, a minty coolness set in and there was some chewy texture from the dried cranberries. There’s a lot going on with different textures and flavors but it’s an exciting bar and very unique. I’ve never before had a chocolate bar that contained both pop rocks and berries.

Similar to Harper Macaw’s Bourbon Barrel Aged bar, the cacao beans for the Bordeaux bar are stored in French oak wine barrels for 3 months before going through the bean-to-bar process. The flavor notes on their website include candied fruit, wine grapes, herb, and oak. The scent was grape, fruity and very similar to Raaka’s Cabernet Sauvignon bar! The flavor was immediately and strongly grape-like, though as my bite melted I started tasting oak and some of the herb flavor. Chomping on the chocolate releases stronger herb and oak flavors. The end and aftertaste of my bite returned to grape and fruity flavors. For the longest time Raaka was my only favorite wine bar but now… I don’t know. There’s some competition, Raaka!

If I had to pick one favorite bar out of the three, I’d have a very difficult time. All three of these bars were like experiencing unique personalities and each of them had their own addictive quality. As a pumpkin spice lover, I immediately wanted to devour the Fall Spice bar. On my own. With no help. I had never experienced a bright, fruity and “poppy” experience liked the Winter Cheer’s bar before. Personally the Bordeaux bar is now in competition with Raaka’s Cabernet Sauvignon for which will be my top favorite wine infused chocolate bar. You know what, just try all three if you ever get the chance. I don’t know how long the Fall Spice and Winter’s Cheer bar will be available, but I at least hope the Bourdeaux will stay as a regular in Harper Macaw’s chocolate line. Now excuse me while I demolish the rest of Fall Spice.

Harper Macaw: Made in Washington, D.C.

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.

Marou Mini Bars

I’ve tried Marou a couple of times at this point and I’m on a mission to try as much of their chocolate as I can! Like the last time I got my hands on Marou, I bought these bars at Bluprint Chocolatier. If you want to read more on Marou, you can check out my previous posts where I’ve gone into more detail about their story.

This bar smelled very nutty! The flavor was also nutty but it was very subtle until I chomped on my bite. At the end, there was very mild astringency, but otherwise nuttiness prevailed. This bar reminded me of a hot chocolate I made for myself one time when I melted down some leftover chocolate bars.

This bar smelled bright and citrusy and made me think about the sunlight shining through the window while standing in the kitchen in the morning hours. I also had to chomp on this one to detect the flavor better, and I tasted nutty mixed with citrus and a touch of smokiness. The end of my bite finished with mostly nuttiness and smokiness.

This bar also smelled citrusy, but more like lemon whereas the previous bar smelled more like oranges. When I chomped on this, the flavor was slightly sour like lemon but subtle. I was reminded of lemon poppyseed muffins.

I realize that at this point I’ve had all but one of Marou’s bars from their single origin line! The only one I’m missing is their Tien Giang 70%, so I will keep an eye out for that one.

Marou: Made in Vietnam


La Naya – Limited Edition Bars

This is the first time I’ve witnessed La Naya release new bars since I’ve tried the first 5 that are regulars in their chocolate line. I felt the immediate need to place an order as soon as I could. This is a good sign because it means I’ve been hooked onto their products! Ever since my first time trying La Naya’s chocolate, I’ve reordered their Raspberries & Pineapple bar and I’ve had trouble sharing it with other people.

These bars were simple yet classy looking and the inside of the packaging is gorgeous! Both bars had a helpful card talking about the emotion that’s been infused into each bar. Does this sound unique! You bet it does, and that’s what sets La Naya apart from other chocolate bars.


The flavor notes listed for this bar include hops, mushrooms and blackberries. The description also includes “wild flowers, the passage of time… the miracle of childhood”. The chocolate definitely smelled like blackberries with a hint of hops and mushroom. Once it was in my mouth, it tasted tart, a little earthy (or maybe it’s the mushroom), and strong in overall flavor. The mushroom flavor and astringency grew in intensity as my bite melted. Midway I tasted mainly earthiness with a touch of blackberry. My experience ended with blackberry flavor and some tartness. My fianc√© tried the bar too and said it tasted “nutty bitter”.

I like how the card that came with this bar says, “Every human life is a complex harmony of sweet and bitter forces,” and that “Random passers-by live lives as complex as your own”. Many times I wonder why people behave or say the things they do, and I need this as a constant reminder that I don’t know their story and the struggles they are facing. The flavors notes listed for this bar include coffee, strawberry, raspberry and redcurrant. The description also included “brotherhood of mankind” and empathy. I immediately tasted strawberry. It was smooth and like having a mouthful of jam mixed with chocolate. The coffee flavor and mild astringency developed as my bite melted. My experienced finished with mild astringency and berry flavors.

Because I’m biased and have a preference for berries + chocolate, I liked the Vietnam bar better than Costa Rica. I specifically liked how the chocolate reminded me of strawberry jam. I’m excited to see if La Naya makes any more limited edition or brand new bars in the near future!

La Naya: Made in Vilnius, Lithuania

It’s Time for Tea – Jordis’ Chocolate and R√≥zsav√∂lgyi Csokol√°d√© Matcha

As a fan of matcha and sencha green tea, I grabbed these bars while browsing Cocoa Runners’ website. Both bars are white chocolate with matcha.

According to Cocoa Runners, Jordi’s is the Czech Republic’s only chocolate maker. It was found by JiŇô√≠ Stejskal and Luk√°Ň° Koudelka in 2012. They first started making their chocolate with just Ecuadorian cacao but they are now also using cacao from Madagascar, Vietnam, Venezuela, Costa Rica, Honduras and Nicaragua.

The inside of the packaging contains a lot of information, both in English and in Czech, including a brief summary of how chocolate is made, that green tea plants are covered 2-3 weeks before harvest to increase their chlorophyll levels and then ground to make matcha, and that the matcha tea comes from the Darjeeling region in the Himalayas.

Jordi’s Chocolate: Made in Hradec Kr√°lov√©, Czech Republic

R√≥zsav√∂lgyi Csokol√°d√© is based out of Hungary. The first time I saw them on Instagram I was mesmerized by their elaborate mold. It was started in 2004 by¬†Zsolt Szabad and Katalin Csiszar and the name¬†R√≥zsav√∂lgyi means “rose valley”.

Rózsavölgyi Csokoládé: Made in Budapest, Hungary

Both bars smelled creamy from the white chocolate and slightly earthy and grassy from the matcha. The texture was smooth and the flavor of creaminess with matcha flooded over my taste buds. The R√≥zsav√∂lgyi Csokol√°d√© bar had a stronger matcha flavor compared to Jordi’s. Because these bars were white chocolate, I didn’t get to experience the unfolding of a flavor story like I usually would with dark chocolate or higher percentage chocolate, but I enjoyed focusing on the grassy matcha flavor. If I had to choose between the two, I would go for the¬†R√≥zsav√∂lgyi Csokol√°d√© bar because I liked having the stronger matcha flavor over the sweeter white chocolate flavor of the Jordi’s bar. My mother and sister also tried both bars and agreed they preferred the¬†R√≥zsav√∂lgyi Csokol√°d√© bar for the strong matcha flavor.

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.


I can’t tell you how excited I am to finally be trying some chocolate bars made in Japan! I shared these with my family while they were visiting during the holidays because something this special has to be shared. Also, since my mother is Japanese, I wanted to make sure she got to try craft chocolate from Japan. I have had trouble finding Japanese craft chocolate in the Washington, D.C., area and I’ve had to rely on ordering online until that changes.

Cacaoken means cacao laboratory, which is a fitting name since the founders Nakano and her mother experiment with bean fermentation and cacao on their farm and research lab in Vietnam. The bars are made in Fukuoka, Japan, using Vietnamese cacao and sometimes blended with Ghanaian cacao. If you want to learn more about Cacaoken, read Cocoa Runners’ description and Q&A here. At the time I had ordered these bars from Cocoa Runners, only the white and milk chocolate bars were available.

As always, the details were in the packaging. The paper box had a smooth and natural texture while the inside contained a description for what the name of the bar meant, as well as a vacuum sealed plastic wrapper keeping the chocolate safe. My mother heard that the small size of many Japanese sweets is so that ladies can easily slip them into their handbags. We’ve seen that trend happen here in the States where mini bars are common for that reason (along with people not willing to make a commitment for a full sized craft chocolate bar). I had heard that Japanese sweets are small and individually wrapped to encourage self control, portion control and to maintain freshness.

The chocolate was so fragile that it easily broke apart at the lightest touch. The white chocolate smelled very creamy as expected and had a creamy, almost vanilla-like flavor. The creaminess was very rich, like if you were to compare condensed milk to regular milk. The aftertaste was like a delicate diminishing of the creamy flavor. The nice thing about this white chocolate bar was that it didn’t have any weird back of the throat lingering flavors like dried milk powder I’ve experienced with some white chocolate bars.

This bar had a light chocolatey and almost savory scent. It had a touch of crunch from the sea salt and as my bite quickly melted, I got a nice flow of saltiness with creamy chocolate. The sea salt was very present and mixed into the chocolate. I actually might have preferred less salt in this bar because halfway and at the end of my bite I tasted only salt crystals. The aftertaste consisted of only chocolatey goodness, though.

This bar smelled chocolatey and I could smell the coffee. Coffee was the first flavor I could taste followed by creamy milk chocolate. The coffee gave a nice texture to the bar. The coffee grains seemed slightly larger than fine ground coffee in most coffee + chocolate bars. Just like the sea salt bar, I think I would prefer slightly less coffee granules in this bar because I could only taste the chocolate toward the beginning of of my bite melting in my mouth. But because I enjoy coffee with chocolate, this was my favorite out of the three.

I hope some day I can try more bars by Cacaoken, especially dark chocolate. I would also like to try their milk chocolate bar with sansyo some day. Overall I’m very happy to finally try chocolate made in Japan with my mother!

Cacaoken: Made in Fukuoka, Japan

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.

Page 2 of 27

Powered by WordPress & Theme by Anders Norén