Chocolates Para Ti: Bolivian Milk Bar – Happily Evokes a Chocolate Milkshake

Happy summer from the bellows of Washington, DC where the mosquitoes have started to buzz around all of us and the fireflies are officially out. It’s been quite a wet and stormy spring here and we’re so excited for June.

Lately, we haven’t stopped enjoying glorious sunsets beyond the national monument, sight-seeing and shopping in the city… and of course, nibbling on chocolate galore.

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Goodnow Farms Asochivite Chocolate with Maple Sugar – Sure to Delight

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The Goodnow Farms Chocolate Single Origin, Small Batch, 70% Cacao Asochivite Premium Dark Chocolate from Guatemala with Maple Sugar, was a gift from a beloved family member this holiday season. We’re so thankful.

Maple sugar?! We’d never had chocolate with maple sugar. What kind of decadence awaited our taste buds?! This was simply too exciting.

The chocolate packaging featured two layers — a beautiful, textured paper with the branding label on the exterior, and on the interior, a golden wrapper hugging the cocoa.

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Ruby Chocolate: The First Taste…!

It’s here. Ruby chocolate. Time Cupsoul was gifted a bar from family that traveled to the EU. The Fortnum & Mason bar, “Ruby Chocolate,” was now in hand.

The packaging states, “Made by secret natural chocolate alchemy, Ruby is Milk, White and Dark chocolate’s delicious newfound sibling. Intense berry fruit, gloriously tart, subtly sour-sweet. 47% cocoa solids.”

Time Cupsoul could not wait. Was the historical chocolate bar just moments from the lips?

The bar was enthusiastically unwrapped to unveil a gorgeous rose hue, and small chocolate squares at the ready. It even smelled somewhat floral, yes, again like roses. Time for the first taste

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American Chocolate Bar #7: Askinosie Chocolate

It happened. Time Cupsoul finally tried Askinosie Chocolate!

Askinosie‘s Dark Chocolate (70% Tanzania) + Crunchy Sugar Crystals & Vanilla Bean bar caught our attention; Askinosie partnered with “pioneering food friends” for a collection of their artisan “CollaBARation Bars,” including the ancho chile and pistachio bar with Cafe Pasqual, and a dark chocolate and coffee bean bar with Intelligentsia Coffee Roasters. This particular vanilla bean chocolate bar represents collusion with Zingerman’s Delicatessen.

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American Chocolate Bar #6: Madecasse Chocolate Bar – Flavor Vacation

This post is dedicated to a dear friend who is returning to Asia in a few days. She loves lemurs from Madagascar.

Madecasse‘s Madagascar Pure Dark Chocolate 70% Cocoa bar is amazing. It’s made with heirloom cocoa, which is “one of Earth’s original varieties of cocoa,” is a direct trade bar, and is bean-to-bar. The bar is gluten free, vegan, kosher and uses no GMOs, as according to the packaging. Madecasse is based out of Brooklyn, NYC, the United States.

What drew Time Cupsoul to Madecasse? Probably the amazing lemur logo that holds a cocoa bean, and the soft pink color that surrounds the packaging. The bar (branding) looked bright, friendly and happy.

Opening the aluminum wrapper, the chocolate bar was revealed. The Madecasse mold is a sequence of squares with lines. Nothing like the fancy molding of La Naya, but still a beautifully presented bar.

After snapping a small portion off of the bar, it soon lingered on the tongue and began to slowly unfold in elegant, excitable flavors. Initially, the first overall impression that came through was: fruity.

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