Equal Exchange

In the lead-up to our chocolate party, we had a lovely sit-down meeting at the Chocolate Room with a representative from Equal Exchange.  We learned all sorts of things -- apparently they are completely worker-owned, so every employee is a part owner (a true co-op), and they were among the Fair Trade Chocolate pioneers in the US!  But let's be real here: the important questions is whether it is delicious.

And the important answer is yes.

Here is what David sampled:

There was an 80% (Panama-origin), a 71% blend, a 65% (Ecuador-origin), and a 55% with almonds.  They were all really good, honestly.  

The 55% with almonds compared nicely with the Chocolove.  It did not have sea salt, which made it taste a little more mature and a little less addictive.  For better or worse.

David's favorite -- perhaps unsurprisingly -- was the 80% Panama, and we were very glad to have that at our Party.  We compared it with the Chocolate Room's new, proprietary 80% bar (Ecuador-origin), and the Equal Exchange bar was far better.  It was chocolatier, less fruity, and didn't have some of the weird flavor notes.  The Chocolate Room bar also had a somewhat unsatisfying finish, whereas the Equal Exchange kept its rich flavor throughout.

Leila also sampled the 55% semi-sweet chocolate chips but was not very impressed, maybe because they're only 55%. Fortunately Equal Exchange also offers a bittersweet 70% chocolate chip bag, which may be more her (ahem) bag. The 55% are probably delicious in cookies, just not so great for directly pouring down your throat.

Interestingly, several weeks earlier, I (David) had returned home from a long day (or two) of work, and a friend had left a series of coded notes, leading me on a scavenger hunt around my (one bedroom) apartment.  The reward?  Mini-tablets of 55% Equal Exchange!

We lead charmed lives, you guys.

Bottom Line: Equal Exchange is a great company, with great people and great chocolate.  They're gonna do great.

Cardullo's Gourmet Shoppe in Cambridge, MA: featuring Olive and Sinclair 75%, Fruition 70%, Vosges 65% Gingerbread Toffee, and The Tea Room Green Earl Gray 60%

During a recent trip to Boston, Kasey and I purchased three bars at Cardullo's Gourmet Shoppe:

The Olive and Sinclair bar was too fruity for me, and -- while I believe it when the label says it is stone ground -- it did not have the classic, gritty "stone ground" texture.  Kasey liked it though.  When I complained that it was too fruity, Kasey brought out a 70% Fruition bar that immediately sent me into fruitiness shock.  I had previously taken issue with their 66% bar as being too fruity, and the 70% was even more extreme.  

The Vosges Gingerbread Toffee bar was surprisingly delicious.  Kasey liked it but was not as excited as I was.  I thought the gingerbread and toffee added a nice texture and did not take away from the chocolate flavor.

The Tea Room Green Earl Gray bar was the most interesting.  You get smacked by the taste of tea and oils the moment you bite in, before even tasting the chocolate.  It was all too much for me, but Kasey clearly enjoyed it.

Bottom Line: Three interesting bars from a shop(pe) with a great selection.  As usual, I pick the Vosges bar.

Storm Rations B2: Nibmor 65% "Crispy"

I am totally on board with the vegan thing.  Against suffering.  Check.  Me too.  Hate suffering.  But if you hate suffering so much, why do you deprive yourself of even raw sugar?

Crispy chocolate?  What could go wrong?

So yeah, this bar does that.  A lot of bars do now.  It's, like, popular.  Now, I can stand the raw thing.  Leila isn't as into it, but I'm fine with it.  Raw chocolate is different and interesting.  But there is a reason we have been using sugar for as long as human society has -- because it tastes amazing.  Nibmor sort of misses that piece of historical trivia with this bar.  So yeah, consider this my plea: stop with the agave.

It already doesn't look crispy.

The other place that Nibmor misses here is with the rice crispies.  There aren't enough of them, and they aren't crispy enough.  They almost taste soggy.  Even Hershey's knows how to do this right -- I can't imagine it's that hard.

I can't really complain about the quality chocolate used -- it's definitely good, and the taste is nice.  But it's hard even to appreciate that taste when 30% of the bar is agave nectar.

Bottom Line:  Every day and in every way, you can do better than this.