Here’s a couple reviews of my Upala 70% bar that I’ve neglected to post until now.
The first is a quick review from Georg Bernadini on SeventyPercent.com. I sent him a few samples of my bars to review for an upcoming german book on chocolate:
This is a surprising chocolate with the perfect ingredients list (only cocoa and sugar). Due to the low cocoa butter the chocolate is mighty, but in this case I like it very much.
The second review is from the Chocolate Reviews site, who previously reviewed my Upala 82% bar. I stopped putting the label over the top of the bar like the one shown in the 70% review back in December of 2010 (or maybe January of 2011), switching to wrapping it around the middle of the bar as seen in the 82% review. So this review is of a pretty old bar–probably from one of the first several production batches back in November or December 2010. Even still, Lee found it to be enjoyable, if a little mild (which is to be expected as chocolate ages).
I don’t think the long flight over here and the year being spent piled up in my chocolate room helped bring out the best in the bar as there was just the slightest dry edge to the texture – that’s possibly parlty due to the lack of superflous ingredietns and also partly my fault and not that of the makers as a result of how it was kept. But what we can blame Ben for is that he has created a bar that I don’t actually want to put down. It’s not one to knock your socks off in some sort of boisterous, aggressive way; the flavours are just clean, simple and elegant. Uncomplicated chocolate, to my mind, is just as desirable when executed properly compared to chocolate that evolves in your mouth.
To see a list of all of the reviews of my bars and articles about Potomac Chocolate (that I know of, at least), click here.