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Hägeland Limited Selection – Costa Rica 71%

June 17, 2010 / 0 comments

If you’ve read any of our other reviews, you may be familiar with our thinking about dark chocolates: in general, we believe the sweet spot for dark chocolate is somewhere between 60% and seventy percent. Here then, is a chocolate that makes a strong case for one just outside our sweet spot spectrum.

Hägeland Dark Chocolate Pear & Almonds

June 17, 2010 / 0 comments

One of two dark chocolates made by Hägeland that we’ve tried, this is a middle-of-the-road 57% dark Belgian chocolate. Mixed in we find pear granules and almonds, an interesting combination of notes for this chocolate. The pear hits a clear, high note, nicely complementing the sweetness in bittersweet chocolate.

Dolfin Noir Au Poivre Blanc & Cardamome

December 17, 2009 / 0 comments

Finally, we get to the third of three Dolfin chocolate bars in our Belgian-pepper trifecta. And, I think this might even the best of the three.

Dolfin Chocolat Noir Au Poivre Rose

December 16, 2009 / 0 comments

Another fantastic Belgian chocolate, this time a dark – 52% cocoa – from the Belgian chocolatier Dolfin. This one is purely pink – peppercorns, that is.

Dolfin Chocolat Au Lait Au Hot Masala

December 16, 2009 / 0 comments

Dolfin is a fantabulous Belgian chocolate maker. They have a number of interesting sounding chocolates, so on a recent trip to NYC we picked a couple up to try. Two words made this an easy pick: hot masala.

New Tree Sexy Ginger Belgian chocolate

December 16, 2009 / 0 comments

Another interesting chocolate we picked up courtesy of our friends at Chelsea Market Basket in NYC. It has ginger flavor, and, unexpectedly, guarana extract. Yes, it’s Red Bull in a chocolate.

Café Tasse Noir Poivre de Szechuan

December 16, 2009 / 0 comments

Among the many Belgian chocolates I recently found at Chelsea Market Basket, this was one of the most interesting I tried. Now, it’s important to note that I say interesting – it is not my favorite, but I am glad I got to try this.

Chocolove Orange Peel in Dark Chocolate

June 5, 2009 / 0 comments

Compared to the Frey orange dark chocolate, the orange flavor is much more even and subtle, but the freeze-dried orange peel itself is distracting. The chocolate is nice – the Belgian dark chocolate is smoother, more buttery, than the swiss counterpart – but it’s just those damn peels that get in the way.