Dark Chocolate Reviews
About three years ago we already tried a Belgian 80% chocolate from Vietnam that had an Elisabeth sticker on it, but the bar itself was branded under a different name - Frederic Blondeel. Today we have either the same chocolate we had back then or something else, because this bar
A long time ago we tried chocolate from this producer, and back then I think I didn’t like it very much, even though it’s also French. So the story repeats itself — this Venezuela bar doesn’t impress me either. There’s some kind
This is our second bar from Chocolaterie Royale . This time it’s New Guinea , but still the same 73% . The bar is packaged the same way — silver foil paper and classic little squares. It’s tasty, nothing extraordinary. In the finish there’s a bit of
We bought this bar in Versailles during the summer, and for some reason I managed to keep it until March. Even before opening it, I wondered whether the chocolate inside would actually be wrapped or if it would just lie in this stiff envelope without foil or even plastic. Those
The last bar from Ara Chocolat , which I bought last summer in Paris — and just like the previous bars, this is a good, high-quality chocolate. It has a distinct, specific acidity, but it’s not aggressive — rather, very pleasant. There’s also indeed a slight honey-like
Another little bar from Zotter — this time almond praline. It looks good and tastes good. A bit too sweet for me, as with almost all bars from this hand-scooped series, but still tastier than many other hand-scooped bars I’ve tried. So this one gets four stars . Щ
After the first bar from Chocolat Bigot , which I really liked, I started having a strange suspicion about the name Abinao, since I know it’s a chocolate by Valrhona that we’ve already tried . So when I opened this bar and read the handwritten name on the
After the first bar from Edwart , I was really expecting something similarly good from this 85% bar, but unfortunately I was disappointed — not only by their new packaging (I honestly don’t understand why they had to complicate everything so much; opening the bar is a real challenge
Another French bar without a wrapper, just lying in an envelope — this is either some fashionable trend or a trend aimed at reducing production costs. I’m not a big fan of it because, as you can see, the chocolate has bloom, although honestly it’s not
In front of us is another bar from Zotter ’s signature cocoa blend — Opus . Honestly, I’m already a bit confused about which year this blend belongs to, because it was clearly produced in 2025, even though we’re tasting it in 2026. And back in
I bought this 75% Guatemala chocolate bar somewhere in France , and France is listed as the producer. The box — and it really is a box — is a very interesting type of packaging that I hadn’t seen before. On the plus side, it’s rigid and
I received this bar as a gift — thanks, Mikhacho! This is Portuguese chocolate made right in Porto . There isn’t much of it — 50 g — and it comes with a solid 85% cocoa. As I’ve said before, for me 85% is the boundary that
This is one of the few Labooko bars from Zotter that hadn’t visited us yet. And the reason, as you might guess, is the rather low cocoa percentage — just 60% . But when trust in the producer grows as much as mine does with Zotter, you can allow
I bought this bar (and another one to go with it) in a small French town, in a little sweets shop called Chocolat Bigot . It’s packaged quite simply; by the way, the photo on the wrapper shows this very shop, founded in 1913. There’s no pattern
Another bar of Luxembourg chocolate from Genaveh , which we were gifted by Aunt Olya (thank you!). With this chocolate, as always, it’s almost never three or five. It’s good, high-quality chocolate, but it’s usually so even that it doesn’t cause any pleasant