New Chocolate Bar From Madagascar

For all of you Madagascar lovers we now carry Madecasse 67%, 70%, and 75% Dark Chocolate Bars from Madagascar.

There are many things about this chocolate to like. Not only is it really very good, but it is fair trade and organic. Something that is important to all of us.

	A NEW APPROACH…
				We make our chocolate from scratch (bean to bar) in Madagascar. This means every step of our process happens close to the source and our cocoa beans only spend a month between harvest and manufacturing.
				It also means the people of Madagascar profit more (400% more) from their own natural resources.
				In addition to working closely with farmers, we equitably source sugar, packaging materials and transportation, all in Madagascar. And skills, market knowledge, profit and ownership are shared with the people of Madagascar.

-from the Madecasse website

They are doing great things as well as making great chocolate. Come in and try some today.

New Askinosie 77% Davao Dark Chocolate Bar

Askinosie is one of our most popular chocolate bars. It is fair trade and organic and just plain yummy. We are proud at Bittersweet to carry one of their newest dark chocolate bars, the Davao 77% Dark Chocolate Bar, a single origin from the Philippines.

"The first cacao brought to Asia in 1600 was grown in the Philippines and we are the first chocolate maker to export Filipino cocoa beans in nearly twenty-five years. The beans used to make this tantalizing bar are very exclusive, making the Davao, Philippines chocolate bar uniquely exotic. There has never before been a single origin bar from the Philippines. "
- Askinosie website

It really is a nice and rich dark chocolate that is gently intense with a long earthy finish and falls in line with the quality of the other Askinosie bars. Stop by today to check out our newest family member, Askinosie Davao 77% Dark.

New Amano Montanya Bar

Many of you know about Amano and their amazing chocolate. Their Occumare Bar was voted "Best Bar in America" by NPR and their Madagascar Bar was voted "Best Bar" of the Chocolate Salon 2007 in San Francisco. Well, now they have a new bar out and we have it.

"The Montanya 70% Dark Chocolate Bar has been released as a "Limited Edition" due to the rarity of the cocoa beans used to produce it. The rare cacoa is grown in the mountains, most all cocoa is grown in secluded valley's or in flat areas. This chocolate is made from cocoa beans that break that mold. They come from deep within the mountains of Venezuela. the only way to reach these secluded farms is either to hike or by horseback. Similarly, the cocoa beans are brought out after the farmers have carefully harvested, fermented, and dried the beans to bring out their most beautiful flavor. These rare cacoa beans produce a chocolate like no other with a complex deep and rich flavor that is sure to make chocolate lovers swoon."*

"The flavor is enchantingly complex and it will create a passionate lover of this beautiful chocolate out of each person who tries it."*

I must say that I agree, it is another hit for Amano Chocolate. It is a limited edition, so supply is short. Some in to Bittersweet today to try it for yourself.


*Information provided by Art Pollard, Amano Founder, Head Chocolate Maker.

New Poco Dolce Tiles Are In!

If you aren't familiar with Poco Dolce, then you need to try these toffees. They are so amazingly delicious you won't be able to stop! Come check out the new Double Shot Espresso Toffee Squares and Sea Salt Toffee Squares and find out for yourself!
For the Double Shot, they brew their own coffee and cook it directly into the toffee, then dip each individual toffee square in rich dark chocolate. And who doesn't love a little sea salt in their toffee? All in all, their are about 15 squares of chocolate dipped toffee heaven in these little packages just waiting to be eaten!

Organic Bars from Vosges!

Welcome to another gorgeous week in Danville. The sun is shining, the birds are chirping and spring is in the air. Speaking of Spring and the newness all around we have a couple of Chocolate bars from Vosges.

Habana - a 45% deep organic milk chocolate bar with Ecuadorian Plantain Chips. Delicious... reminds me of dried banana chips dipped in chocolate.

Peanut Butter Bonbon- a 45% deep organic milk chocolate with Peanut Butter. Very tasty bar it just melts away in your mouth. Careful you might eat it all in one sitting.

So stop on by while your out enjoying the beautiful weather.

Cheers,
Joshua (shift supervisor)

Our newest arrival!

No, nobody here had a baby; but just like a proud papa I am proud to announce that we are now carrying the 70% "Sambirano" chocolate bar by Rogue Chocolatier!

These chocolate bars are hand made in small batches in Minneapolis, Minnesota, by Colin Gasko, who is fast becoming the "talk of the town" in the chocolate making industry. At only 23 years old, he sources and cleans, roasts, grinds, refines, conches, tempers, molds, and packages his chocolate by himself!

The "Sambirano" chocolate bar is single-origin, using a bean from the now famous Sambirano Valley in Madagascar. Citrus and raisin flavor notes abound in this chocolate, and has a complex yet very clean feel on the palate.

I am extremely happy to have this chocolate in our store and I encourage all of you to stop by and grab a bar to take home and enjoy!

(image source, Rogue Chocolatier)

The Tropical Side of Chocolate

Have you been looking for something to satisfy your need for something tropical? The Michel Cluizel Mangaro bar can do just that. The bean comes straight from the heart of Madagascar and is grown on mango plantations, giving you the fruity, tropical, delicious flavor your body and mind craves. Every time you take a bite of this luscious dark chocolate, you can close your eyes and imagine sitting out, tanning in the sun. Michel Cluizel always brings out the best in chocolate, from the flavor to the texture it will always leave you happy and satisfied.

So on your next visit to Bittersweet, make sure to pick up a Michel Cluizel Mangaro bar!!

Posted by: Melissa, Shift Supervisor


(image source, Michel Cluizel)

March Chocolate Bar Pick!

This month I would like to go for one of my favorite Specialties Bar. That is a bar with a little something in it. I believe I would like to recommend the Dolfin Au Poivre Rose Bar.

Dolfin makes some really enjoyable bars with spice, one of the best being the Masala Bar, it kind of reminds me of Chai, but the Au Poivre Rose (Pink Peppercorn) is one that I really can't do without. I am not a big hot and spicy person, so this one is for me. The Pink Peppercorns are a little sweet and not too peppery. The 52% Dark Chocolate is the perfect match. It has a nice crunch that doesn't burn your mouth and has a lot of flavor.

So, if you are little skittish about spicy chocolates, but would really like to try one, this is one that you may want to look at. It has some heat and pepper, but a lot of flavor and not the annoying mouth burn. Dolfin Au Poivre Rose is a great choice.

Amano Chocolate

Those of you who may have watched Food Network this past Monday may have caught the "Unwrapped" episode where the chocolate manufacturer "Amano" was featured. If you were curious about this wonderful, American-made chocolate, we carry their Ocumare and their Madagascar bars for you to take home and enjoy!

Just a little tidbit-- the Amano Ocumare bar was voted "Best bar in America" by NPR!

My Chocolate Bar Pick of the Month!

Happy New Year! May your year be healthy, joyous, and prosperous.

I have been recommending dark bars each month, until now. This month I am choosing the Askinosie White Chocolate Nibble Bar.

Normally I am not a white chocolate eater. For me it tends to be too sweet, but this bar is a whole different animal. First, Askinosie is the first small-batch chocolate maker in the U.S. to make white chocolate from the bean and not only that it is the only single origin 34% white chocolate that I know of. It is made from the Soconusco Bean, which they also make a 75% dark bar from that we carry (I highly recommend this bar as well).

Among some of the other interesting facts are the dairy used is from goats milk, instead of the usual cow's milk and it has the cacao nib in the bar for a nice crunch. The goats milk adds a totally different and complex flavor and the cacoa nib also helps to cut some of the sweetness of the white chocolate and adds more complexity.

I tried a tasting of the Askinosie Soconusco White Chocolate Nibby Bar and the Askinosie Soconusco 75% Dark Bar, just to see and compare. You can definitely tell that they come from the same bean, but that is about all that compares. They really are different. The white chocolate is nice and creamy and the dark is one of my favorites, but they really can't be compared.

This bar, like all of the other Askinosie Bars, is free-trade and organic.

Try something new. The Askinosie White Chocolate Nibby Bar is a lot of fun and enjoyable, not as sweet as a regular white chocolate bar and has a nice crunch.

December Chocolate Bar Pick

I am going to go a little lighter for my chocolate bar pick for this month. Another of my favorites is from the French Chocolatier, Michel Cluizel, and his plantation Vila Gracinda bar from the island of Sao Tome in central Africa.

This 65% single origin dark bar is as smooth as you can get. Like most of Cluizel's chocolates, it is conched (ground) to a very fine nib that just melts in your mouth. This one lingers with hints of licorice, wood, and ripe tropical fruit, especially banana. This really is a great bar to savor and let sit on your tongue while you experience all the flavors.

If you are looking for chocolate to bake with all of the cluizel bars are a good choice. They can handle the heat a little more than some of the others, before burning and the quality is there to make your desserts special.

Come in and taste the Michel Cluizel "Vila Gracinda" 65% dar bar. I know you'll enjoy the experience.



Today's soup is Broccoli Cheddar.....mmmmmm

Chocolate Bar Pick of the Month

This month I am going to go with one of my middle of the road favorites. When desiring a classic chocolate bar I prefer to pick up the Grenada 70% Dark Chocolate Bar. It is smooth and creamy, with touches of mango and cedar and is so enjoyable. It is a bar that most people have on their favorites list.

Some more reasons to back this bar are the good things they are doing for the environment. Not only are they a free trade and organic co-operative, their company is solar powered! You can't beat that. It proves that you don't have to skimp on quality to do right by mother nature.

Come in for a taste and see if you agree that the Grenada 70% is a nice comfy cozy chocolate to enjoy any day of the week.


Today's soup is Chicken Coconut Curry, mmmmmm.

Got Milk (Chocolate)?

Have you ever had a day when you didn't feel like breaking off a piece of your favorite dark chocolate bar???

Me neither.

Although I must say that in the few instances when I crave something a little sweeter and creamier, I head towards our milk chocolate bars; and if there's one bar I always come back to, it's the Amedei La Tavoletta Lait. Elegantly rich, silky smooth, and pleasantly sweet (but not *too* sweet) with an excellent mouth feel, I say it is the milk chocolate bar that all other milk chocolate bars strive to be.

It is most definitely NOT your run-of-the-mill grocery store chocolate bar, and it gives new meaning to the words, "You get what you pay for."

Stop by the cafe sometime and let me introduce you to what I think is one of the best milk chocolate bars I've ever tasted.

My Choice for A Great Bar This Month

People are always coming in and asking, "What is your favorite Bar?" That, for me is a really hard question. I have a few that are my favorites and it depends on my mood as to which one I would like to have at any given moment.

My choice this month is the Theo 84% Ghana Dark Bar. It is really about the darkest of the bars that I enjoy the most. I find this bar to be creamy and bold, without being bitter. The Theo Ghana Bar does take a little longer to melt on the tongue, but it has some nice floral notes that round out the complexity of flavors, with a hint of sweetness. It isn't astringent or too dry, just classic in it's flavors.

If you are not timid about going to dark, but want to try something new, I suggest the Theo Ghana 84% Dark Bar. I think it is a high percentage dark bar that is approachable and enjoyable.

Bacon & Chocolate?

I think one of the most often asked questions these days when people come in to look at our chocolate bars is "So what about this Bacon Bar we've heard so much about?". Yes, we have one it is called Mo's Bacon Bar by Vosges and many of you have been in to try it. I think it is one of those either you love it or hate it items. I personally love it! It is almost like a comfort food and let's face it, bacon should have its own food group.

For those of you not familiar with the bar, it literally has an applewood smoked bacon in a dark 41% milk chocolate with an alderwood smoked salt. The bacon has a caramelized sweetness to it and the salt really boosts the flavor of both the chocolate and the bacon. You can liken it to a sweet yet salty snack food, like chocolate covered pretzels, but ohhhh so much better.

Come on in and try Mo's Bacon Bar. It can be found in our Speciaties section of Chocolate Bars. If that is not your thing remember that we have over 100 artisan chocolate bars in our store (over half of them are dark chocolate) and we can be sure to find one that is to your liking.

See you in Bittersweet,

Marienne