Chocolat Bonnat Venezuela Chuao 75% 91/100

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This bar is made using beans from the Chuao region on the northern coast of the Aragua region in Venezuela. Once harvested the beans are shipped to Voiron in France where Stephane Bonnat turns it into one of his ‘Les Grand Crus’. Chocolat Bonnat have too much history and expertise to write about here, but have a plethora of information available on their website http://www.bonnat-chocolatier.com/fr including an ungodly array of single origin and grand cru chocolate bars for you to marvel at. Continue reading

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Chocolat Bonnat Mexico Morenita 65% Dark Milk 91/100

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This bar is made using cocoa beans from Mexico. Once harvested the beans are shipped to Voiron in France where Stephane Bonnat turns it into one of his ‘Les Grand Crus’. Chocolat Bonnat have too much history and expertise to write about here, but have a plethora of information available on their website http://www.bonnat-chocolatier.com/fr including an ungodly array of single origin and grand cru chocolate bars for you to marvel at. Continue reading

Chocolat Seve Trinidad & Tobago 76% 89.5/100

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This bar is made with cocoa beans from Trinidad & Tobago. Once harvested these beans are shipped to Lyon in France, where Richard Seve turns them into one of his bean to bar chocolate bars Continue reading

Chocolat Seve Colombia Arauca 76% 88/100

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This bar is made with cocoa beans from the Arauca region in the east central area of Colombia near its border to Venezuela. One harvested these beans are shipped to Lyon in France, where Richard Seve turns them into one of his bean to bar chocolate bars. Continue reading

Taza Chocolate Mexicano Counter Culture Coffee 55% 87.5/100

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This chocolate bar is made using cocoa beans from the Dominican Republic and is stone ground using a Mexican Molino, incorporating coffee custom roasted by Counter Culture specific to this chocolate. Once harvested these beans are shipped to Sommerville, Massachusetts to be stone ground into one of Taza’s Mexican style discs. Continue reading

Taza Chocolate Mexicano 70% 91.5/100

 

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This chocolate bar is made using cocoa beans from the Dominican Republic and is stone ground using a Mexican Molino. Once harvested these beans are shipped to Sommerville, Massachusetts to be stone ground into one of Taza’s Mexican style discs. Continue reading