To begin my birthday month, Daniel Bone--husband extraordinaire--bought me so much chocolate.
Like, so much.
Nine 3 oz bars and a canister of Mexican style sipping chocolate, to be exact. They all came from Askinosie Chocolates, a charmingly magnificent company based out of Springfield, Missouri. (another tasting nod to my home state? odd.)
Today, I present to you: tasting notes of Askinosie's four single origin bars.
We work our way up from 70% San Jose Del Tambo, Ecuador bar, the most "commercial" tasting of the four. This is much purer, but it still maintains a more familiar taste on the tongue. It has an herby quality to it initially, then it become a bit more moderate in flavor, with a smooth finish.
Here's what the bar says you should taste: red fruit, bergamot orange, honey, jasmine, and hints of tobacco
Next up is the 70% Cortes, Honduras bar. Very citrusy initially, a little bit liquory later, but finishes with a deep intense chocolate flavor. That's the only way I can describe it.
Here's what the bar says you should taste: citrus, molasses, and sharp stone fruit
Moving up a little to 72% Tenende, Tanzania bar. This bar is from their Chocolate University program. I love a company that really gives back in such a great way. The chocolate has a natural sweetness, like honey. Not too much of a bite, but leaves a little bit of a sour after flavor. It has the most velvety mouth feel of the four bars.
Here's what the bar says you should taste: strawberry, blueberry, graham, and velvet
Finally, the darkest of the single origin bars that Askinosie offers, the 77% Davao, Philippines bar. This one has the grittiest mouth feel of the four bars--to be clear, this is not a bad thing. I like a good gritty chocolate (their El Rustico collaBARation flavor is my absolute favorite, and it's super gritty)
Here's what the bar says you should taste: brown sugar, earthy tannins, and lavender
Below is Askinosie's tasting notes about each chocolate. Give me another year and perhaps I will have this chocolate tasting thing figured out. For now, you can laugh at my initial reactions to the flavors (what I wrote above was after a second tasting,) written beside the more adept offerings from long-time connoisseurs and chocolatiers.
Like, so much.
Nine 3 oz bars and a canister of Mexican style sipping chocolate, to be exact. They all came from Askinosie Chocolates, a charmingly magnificent company based out of Springfield, Missouri. (another tasting nod to my home state? odd.)
Today, I present to you: tasting notes of Askinosie's four single origin bars.
We work our way up from 70% San Jose Del Tambo, Ecuador bar, the most "commercial" tasting of the four. This is much purer, but it still maintains a more familiar taste on the tongue. It has an herby quality to it initially, then it become a bit more moderate in flavor, with a smooth finish.
Here's what the bar says you should taste: red fruit, bergamot orange, honey, jasmine, and hints of tobacco
Next up is the 70% Cortes, Honduras bar. Very citrusy initially, a little bit liquory later, but finishes with a deep intense chocolate flavor. That's the only way I can describe it.
Here's what the bar says you should taste: citrus, molasses, and sharp stone fruit
Moving up a little to 72% Tenende, Tanzania bar. This bar is from their Chocolate University program. I love a company that really gives back in such a great way. The chocolate has a natural sweetness, like honey. Not too much of a bite, but leaves a little bit of a sour after flavor. It has the most velvety mouth feel of the four bars.
Here's what the bar says you should taste: strawberry, blueberry, graham, and velvet
Finally, the darkest of the single origin bars that Askinosie offers, the 77% Davao, Philippines bar. This one has the grittiest mouth feel of the four bars--to be clear, this is not a bad thing. I like a good gritty chocolate (their El Rustico collaBARation flavor is my absolute favorite, and it's super gritty)
Here's what the bar says you should taste: brown sugar, earthy tannins, and lavender
Below is Askinosie's tasting notes about each chocolate. Give me another year and perhaps I will have this chocolate tasting thing figured out. For now, you can laugh at my initial reactions to the flavors (what I wrote above was after a second tasting,) written beside the more adept offerings from long-time connoisseurs and chocolatiers.
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