It’s great that this chocolate is available as both a 70% dark chocolate and this 100% version. It’s a fun comparison. Of course… the cocoa percentage (and therefore the sugar percentage – 0% in this case, of course, with the 100% cocoa bar) makes a big difference, but in terms of flavor notes, it’s absolutely the same direction, and the cocoa flavors are beautifully reflected.

Flavor notes: wood, citrus, cream.

Ingredients: cocoa beans, cocoa butter.

Allergy note: May contain traces of milk.

Contents: 50 grams.

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We now have the same cocoa powder, in the same quantity, also available in this bag packaging. For when you don’t need the beautiful tin – because they are beautiful, but once you buy one or two, you probably won’t keep the next one (unless you’re a very creative type), and in that case, a bag packaging might be just as convenient. It also takes up less space, and after all, the price is a bit lower. Well, we thought that was a good reason to offer this packaging as well.

More about the cocoa powder:

While supermarket cocoa powder is often chemically processed (alkalized), this one is a natural product. Cocoa powder. The way it should be.

That’s only possible with quality cocoa, and yes, you’ll pay more for that, but then you’ll have cocoa powder made entirely in Vietnam by Marou, using specifically Vietnamese cocoa, of course.

250 grams, so you can make a lot of hot chocolate or other treats with it. The cocoa also comes in a beautiful storage tin, handy for keeping it fresh (for years), but also nice to display, store something else in, or use for creative purposes.

But above all, it’s all about the cocoa powder. And it’s really quite different from what you know from the supermarket. It took some getting used to for us too, because of course we had memories of Grandma’s hot chocolate, and that remains a fond memory, but when we buy it like that now, it’s mostly unpleasant and not very flavorful, unless you add a lot of sugar.

Marou’s cocoa powder is rich, but in a completely different way, and so much more flavorful. You can smell it the moment you open the tin. And you can tell by the color, too—very different from the alkalized varieties (which are incredibly dark), much more of a beautiful chocolate color, and much more flavor.

Well, worth it, that’s all we’re saying, and even though you pay a premium, we personally wouldn’t want anything else. Unless it’s To’ak’s cocoa powder sometime. But this one from Marou is simply the current favorite at the Chocolate Sellers’ house.

Ingredients: cocoa.

Allergy note from the makers: May contain traces of nuts and milk. Gluten-free and soy-free.

Contents: 250 grams.

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For the Nano Lots series, Domantis from Naive is looking for extra special cocoa, which is made into chocolate in small quantities. The very best cocoa he can find, with which he makes gems. We don’t just say that for promotion, we really think so. Whether it’s the beautiful Venezuela cocoa, the Qori Peru cocoa… we love it. And that also applies to this chocolate, perhaps the most special of the bunch – namely a 100% cocoa chocolate, but one that really touched us when we tasted it. Because no, this doesn’t taste like we know 100% chocolate, often a bit intense, of course it doesn’t have to be bitter with good chocolate, but then there is often a bit of sourness in it that then gets the upper hand a bit more, and in any case it is often still a bit on the intense side if you – like us – are mainly used to 70% cocoa. But here… there is a lot to taste, not overwhelming, so much so that when we tasted it we really had to look at the back of the packaging again to see if there really was no sugar in it. Nope.

The maker describes the taste as: nutty notes, creamy, slightly woody and leather. And says further: a dynamic and powerful taste profile that ends in refreshing notes of hazelnut and leather.

We are especially surprised by how accessible this chocolate is, this is a chocolate that you can start with VERY well if you have never had 100% cocoa. The maker has already described the smell and taste beautifully, so we do not add anything to that here. It is a creamy bar, with a bit more cocoa butter, but not so much that it provides less taste (which can sometimes happen), and the taste stays in your mouth for a wonderfully long time.

We hope that lovers of 100% chocolates (quite a large group among our customers, which we also like, chocolate is about cocoa after all – even though we often find it tastiest with some sugar) will enjoy this, we certainly did the one we opened.

The great thing is that the maker also includes an extensive description. In it he says, among other things, that he was never really a fan of 100% chocolate, that he often found it tasted like machine oil (hehe). And that it was really a challenge to get this bar to his taste, so he asks to taste it with an ‘open mind and forgiving heart’ – but in our opinion that is really not necessary (besides the fact that it is always good) because we are 100% convinced.

The packaging also contains a nice extensive story about the history of cocoa in Java, including a role for the Dutch biologist Van Hall who introduced cocoa there in the years 1910-1920. This also gives you a nice background on the ‘Java Red’ cocoa that is used here, a cross between local criollo cocoa and trinitario cocoa from Venezuela (Ocumare region). And of course information on how the cocoa is fermented, everything you want to know. In any case, we are very pleased that Domantis has ventured into a 100%.

Ingredients: cocoa (100%).

Allergy note: may contain traces of milk, sesame and nuts.

Contents 50 grams.

In honor of our anniversary, we were able to order these Nano Lots especially from Naive (normally we can only order the ‘regular’ bars, via the valued intermediary – which are also very special), and we would also like to say – a bit higher in price than the rest of the Naive range, but we think that is logical, and because it is our anniversary year we have done our best to keep the price acceptable (this bar is no longer available at Naive itself, but it is in the USA and there for 15 dollars/13 euros)

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Where the cocoa powder from the supermarket is often chemically processed (alkalized), this is about the natural product. Cocoa powder. As it should be.

That is only possible with quality cocoa, and yes, then you pay more for it, but then you also have cocoa powder made entirely in Vietnam by Marou, of course specifically from Vietnamese cocoa.

250 grams, so you can make a lot of chocolate milk or other goodies with it. The cocoa also comes in a beautiful storage tin, handy so that it stays good (for years) but also nice to display like this or to store something else in or to be creative with.

But above all, it is of course about the cocoa powder. And that is really very different from what you know from the supermarket. It also takes some getting used to for us, because of course we had memories of grandma’s chocolate milk, and that remains a nice memory, but if we buy it like this now, it is mainly unpleasant, and not very tasty, unless you add a lot of sugar.

Marou’s cocoa powder is powerful, but in a completely different way, and so much more flavourful. You can smell it right away when you open the tin. And you can also see it in the colour, very different from the alkalised types (which are very dark), much more of a beautiful chocolate colour, and much more flavour.

Anyway, worth it, we just want to say and even if you pay a surcharge, we ourselves really don’t want anything else. Unless it’s To’ak’s cocoa powder for once. But this one from Marou is simply the current favourite in the house of Chocoladeverkopers.

Ingredients: cocoa.

Allergy note from the makers: may contain traces of nuts, milk. Gluten-free and soy-free.

Contents 250 grams.

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With a medium roast and flavor notes of floral, citrus punch, roasted nuts

To’ak is known as the most expensive chocolate in the world, their ‘art editions’ are indeed hundreds of euros. Then you get a wooden box, tweezers and other frills in addition to a chocolate. But of course also the best cocoa from Ecuador (Nacional Heirloom) directly from the source, and with a direct link between the cultivation of the cocoa and the final chocolate bar. In addition to the very expensive ‘art’ editions, there are also the Vintage & Aged bars that are somewhat more within reach for ordinary mortals. The same chocolate, still beautifully packaged, but a little less extravagant. And then we are talking about amounts between 25 and 60 euros. Still expensive, absolutely. But tasty, very tasty. And with many plus points. The cocoa, direct trade, unsprayed, fair and much more.

Nice to try once, perhaps. And otherwise you can always find other best of the best chocolates in our webshop. From Friis Holm from Fossa, from Soma, from Solstice. Also world class, but more in the 8-12 euro range.

In addition to the chocolate bars, To’ak also has chocolate for chocolate drink, such as this cocoa powder

In 185 gram packaging so suitable for quite a few cups of chocolate drink.

Ingredients: cocoa. Allergy note: may contain traces of nuts, peanuts, soy and milk.

Lots of variation options
It is nice that on the back four different preparation methods are already suggested. In all kinds of variations. With a French Press, with water or coffee. As a latte, with milk or water and then in a pan or in the blender. In your smoothie or granola or even with tips for those who love the keto diet, with nut butter or protein powder and coconut oil, mct oil or butter.

Then tips for what you can use as additives… from honey to cinnamon to vanilla. Also turmeric, cayenne pepper or chili powder are suggested as exciting flavorings.

On the website a lot more info. About the origin, the cocoa farmers who grew the cocoa and much more. We love. Chocolate with a story, and not just a story that you have to accept but traceable thanks to the Orijen app. The cocoa is scanned during harvesting, during fermentation and further in the processing steps. This way you know exactly the route that the cocoa takes. Great that To’ak has taken this initiative (together with other Ecuadorian chocolate companies) to make the chain more transparent.

In this packaging:

100% traceable (full spectrum) cocoa from Heirloom Nacional cocoa from Piedra de Plata, Ecuador. 185 grams. Suitable for delicious chocolate milk. Cocoa has been consumed as a drink for centuries and centuries, much longer than as a chocolate bar. Thanks to this rich history, you can also find many beautiful traditional recipes. Add sweeteners or spices. Or keep it simple and drink this cocoa in hot water or milk. Because this is really good cocoa, the possibilities are much greater than with the treated cocoa from the supermarket.

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Cocoa origin: Casmino Verde. Balao, Ecuador. More intrigueing information about this origin here on the website of Dandelion.

Taste: Yes, if 100% chocolate tastes like this…then even we ourselves like it! So smooth, a lot of taste, almost no bitterness. We were asked… what is the best 100% in the world. We certainly are no 100% specialists but of all the 100% bars we tasted this certainly might be a contender.

Ingrediënts: cocoa beans (so no added cocoa butter)

Contains 56 gram.

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And that in a very special form, from the makers of Paradai (once started as coffee roasters, but discovered craft chocolate in 2018 and became hooked) in Bangkok Thailand, made entirely from cocoa from the Nakhon Si Thammarat province in southern Thailand.

The taste is described as “A beautifully crafted bar: clean break, creamy, slow and seductively melting with a soft but lingering tannic note of wet walnut. Finely balanced, dark bitter cocoa flavour, intense and satisfying. Within these deep flavors lies a creaminess that demonstrates of great finesse. A long, unforgettable aftertaste.”

Ingredients: cocoa, cocoa butter.

Allergens: none. Contents 50 grams. Made in Thailand.

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They also make two special (very special) 100% pure chocolates, of course also with cocoa from the same origin.

The Prèmiere Fois chocolate, and this chocolate – made from cocoa from Cusco Peru.

Very pleasant, just a little more cocoa butter than the other 100% it seems, slightly softer in structure and taste. This brings out the nuttiness, but also slightly warming spicy flavor notes. A certain freshness, certainly, with a fruitiness that emerges nicely, even some sweet taste notes. Very interesting chocolate, and 100% miraculous.

This chocolate previously won an Academy of Chocolate Award, to be more precise, the highest (gold) award. We don’t know which chocolates were participating that year, but it is certainly not surprising that this bar scores high.

Ingredients: cocoa, cocoa butter.

Allergy note from the makers: may contain traces of milk and nuts.

Contents 50 grams

The post Qantu – Cusco Peru Dark 100% appeared first on Craft Chocolate Store.

The ‘regular’ Chuncho 100% has already been awarded the Academy of Chocolate gold medal, by the way. That chocolate, although delicious, floral and nutty, is of a different nature than this. The floral flavor notes are certainly present in this Première Fois, but the nutty flavor remains in the background and goes more in the fruity direction. And that works surprisingly well, it also pushes the purity of the 100% cocoa chocolate to the side just a little bit. As far as we are concerned, the balance here is quite ultimate due to just a little more acid and there is room for a whole range of flavor notes that you can discover. can. A taste that continues to develop for a long time and remains pleasantly present in your mouth.

In short, an exciting bar, perhaps quite a sensation – and definitely recommended for 100% chocolate lovers. If you prefer that there is nothing (or minimal) fruity in your 100% chocolate, then simply choose the other 100% from Qantu – but the best thing is of course to order them both and compare them. It’s also nice to do that with some 100% cocoa chocolates from Peru from other makers.

Ingredients: Cocoa, cocoa butter.

Allergy note from the makers: may contain traces of milk and nuts.

Contents 50 grams.

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