By Laura Levy Shatkin
Chicago Tribune
Chocolate tasting is not unlike wine tasting. Each type of chocolate bar contains its own set of flavor profiles. The flavors of the cacao bean, the source of all chocolate, can be influenced by a multitude of variables, such as topography, weather (e.g. rainfall, amount of sun, etc.), soil conditions (e.g. type, nutrient content, drainage properties, etc.), post-harvesting processing (fermenting, roasting, etc.) and, of course, genotypic properties. With so many variables affecting the flavor of just one chocolate bar, a tasting guide can be helpful. Whether buying bars to eat out of hand or use in baking, let these tasting notes be your guide. (The percentages with many of the bars represent the amount of cacao used.)
All brands are available for shipping through their respective websites. Many are also available at Cocoa & Co., 1651 N. Wells St., 312-624-8540, www.cocoaandco.com.
AMANO ARTISAN CHOCOLATES
Guayas River Basin, Ecuador 70%: Rich and deep in dusty cocoa flavors, with subtle notes of dark fruit and toffee and a floral aroma. Ultimate smooth melting, with lingering flavors.
Madagascar, Sambirano 70%: Racy flavors of green bananas and a hint of cherries; it’s a lively bar and lighter in color.