Wednesday, April 30, 2014
Equal Exchange, the cooperative that sells cocoa, coffee, tea and chocolate made with fair trade ingredients sent me some of their new candy bars. They really fit right into the candy bar sector, not the high end chocolate bars. They currently make three bars, I thought I’d tackle a review of the Equal Exchange Milk Chocolate Peanut Butter Filled Bar first, since it’s the one with the widest appeal.
The bar is 1.5 ounces, which is a perfect single serving size. The wrapper is orange, lots and lots of orange, which is the universal color to represent peanuts, just like blue is supposed to represent milk chocolate. The bars are made in Peru with cacao from Peruvian cocoa co-ops.
The format of the bar is simple, it’s long and narrow with 7 segments. Inside the milk chocolate shell is a peanut butter filling. The ingredients are very simple: sugar, cocoa butter, milk powder, peanuts, chocolate solids, sea salt and soy lecithin. (Organic where possible.) There are not additional oils in there, which is a nice change. Many peanut butter candies use some vegetable oils to stabilize the peanut butter.
The bar smells sweet and a little nutty, but not terribly notable or enticing. The chocolate is smooth, rather sweet but overall has no real defining kick. The peanut butter center is firm, but melts well in the mouth. There’s no chalky grain like many American peanut butter candies. There’s a little hint of salt ... but it’s missing a roasted peanut oomph. I recognize this may be because the peanuts used for the peanut butter are not American (though the label doesn’t say their source). It’s a little grassy, but not much else. It’s kind of like Reese’s Pieces. The ratios are a lot more balanced, you can see there’s a lot of chocolate for the amount of peanut butter.
Overall, this is not a bar I would purchase. There are some good options out there in the peanut butter cup format for those looking for better ingredients and sourcing. For those in Canada, you can also find these bars under the Camino label. As far as Equal Exchange goes, I will still continue to eat the Milk Chocolate Caramel Crunch with Sea Salt, it’s an excellent hybrid of high end chocolate and candy satisfaction.
Monday, April 7, 2014
They’re 3.5 ounces and priced competitively with other premium chocolate bars. Equal Exchange (I reviewed some Easter items on Friday) is a cooperative using fair trade standards to create a whole store filled with chocolate, coffee, tea and other goods.
This bar features organic freeze dried raspberries in organic and fair trade dark chocolate. The cacao is sourced from fair trade cooperatives in The Dominican Republic, Panama, Ecuador and Peru with sugar from Paraguay and vanilla from Madagascar. There’s no soy lecithin and it’s considered gluten free though it may contain traces of milk, hazelnuts, cashews and coconut. Equal Exchange makes their chocolate in Switzerland.
The bar is wrapped simply, in thin foil and then a thicker paper overwrap (the inside had all the sourcing details about the bar).
The bar is glossy and attractive, with some bumps on the bottom from the raspberry bits. The molding is good as is the temper, it’s very consistent and I noticed no voids or swirling in any of the bars (which can happen with inclusions). It smells rich, though barely sweet. Like cherries, coffee and honey. Once snapped in half though, the raspberry scent, with its floral notes becomes much more noticeable. The chocolate is sweet on the tongue and has a good, cool melt with a creamy texture. The raspberry bits are crunchy and tangy, though the seeds in the center can be a bit tougher.
It’s a very easy to eat bar, with a lot more acidic tang than most other 60% bars. I don’t care much for the grassy, woody note of the seeds, but that’s berries for you.
The Equal Exchange Organic Lemon Ginger Chocolate with Black Pepper is 55% cacao, so it’s the lightest chocolate intensity of the bunch. The package gives the identical sourcing info for the major ingredients but doesn’t say where the lemon, ginger and black pepper is from, though they’re all organic.
It’s nice to see lemon used with chocolate, it’s not as common as orange, but can still combine well, especially with dark chocolate. The addition of ginger and black pepper makes this the most unconventional flavor in the Equal Exchange line. This package looked the same on the outside as the other bars, but instead of a foil inner liner, it’s in some sort of compostable mylar. I also noticed that the nutritional panel listed this one at only 200 calories a portion, not 230 ...which actually sounds more plausible. (But calorie calculations are fraught with error, as the basis for it is over 100 years old, so really they’re just a guide.)
Though the bar contains no milk, it doesn’t look like a particularly dark chocolate bar. It smells woodsy and fresh, with a little note of rosemary and cedar.
The melt of the dark chocolate is very smooth, but I did start to detect a bit of sugar grain ... this was from the crystallized ginger in the bar. The lemon is a bit strong, rather astringent at first, but it dissipates. The chocolate is mild, woodsy and of course creamy. The ginger and black pepper hit come in slowly as a hint of warmth in the throat. The sugar from the crystallized ginger rather disguised the ginger kick at first, then it came forward.
It’s a satisfying bar.
The final bar is the Equal Exchange Organic Dark Chocolate with Coconut 60%. Like the Raspberry bar, this one has a thin silver foil wrapping.
It is also 60% cacao content and contains only one additional ingredient to the chocolate, the organic coconut flakes.
This bar reminded me most of Passover, which I’ve often thought of as Macaroon Season, as coconut macaroons (often dipped in chocolate) are a typical treat since they can be made without only coconut, chocolate, egg whites and sugar to follow the Kosher for Passover rules.
The bar has a lot of coconut in it, and the silky chocolate goes well with it. There are cherry and raisin notes to go with the more tropical scent of the coconut and hints of the Madagascar vanilla bean.
The exciting development this year for Equal Exchange is their new designation of their dark chocolates as Kosher for Passover. Equal Exchange chocolates that are marked pareve (the 3.5 oz or 100 g line and dark chocolate minis) may be purchased before Passover and consumed on Passover according to Rabbi Aaron Alexander, Associate Dean, Ziegler School of Rabbinic Studies at the American Jewish University. The specific bars from Equal Exchange that qualify for this designation are: Organic Chocolate Espresso Bean Bar, Organic Dark Chocolate with Almonds Bar, Organic Ecuador Dark Chocolate Bar, Organic Mint with a Delicate Crunch Bar, Organic Orange Dark Chocolate Bar, Organic Panama Extra Dark Chocolate Bar, Organic Very Dark Chocolate Bar, Organic Lemon Ginger with Black Pepper, Organic Dark Chocolate Minis.
It’s interesting that before this, there were no certified fair trade chocolates that were designated Kosher for Passover. Which is odd, because Passover is all about the commemoration of Jewish liberation from slavery in Egypt. The best news is that these are tasty and come in a pretty wide variety of flavor options.
CNN has been covering modern day slavery, including in the cocoa trade in a series of articles, segments and documentaries.
Friday, April 4, 2014
Equal Exchange is cooperative that sells products with fair trade ingredients and/or labor. Many of these are products where the farmers that grow them live in poverty, lack educational opportunities. Things like coffee, tea, bananas and of course, cocoa. These are all grown in tropical regions and depend on a high degree of manual labor. With the chocolate industry, there’s the added issue of slavery of hundreds of thousands of children on farms, mostly in Western Africa.
Equal Exchange also makes its own chocolate, which uses fair trade certified ingredients, not just ethically sourced cocoa. The result isn’t charity, these are real, sustainable products that you can buy at a fair price that are actually good quality as well.
They’ve been making chocolate for a while, but only more recently has it become more mainstream ... and now they have holiday packaged foil-wrapped eggs.
Equal Exchange Milk Chocolate Foil Eggs are 41% cacao, which is as dark as some semisweet chocolate sold these days. The ingredients sound delicious: cacao butter, whole milk powder, cane sugar, chocolate liquor, unrefined white cane sugar, ground hazelnuts and vanilla. The ingredients are also fair trade (except for the hazelnuts and milk) and all organic. There’s no soy, no lecithin, no other fillers.
The melt is smooth and creamy. It’s not at all grainy but very fatty and thick on the tongue. The flavor is interesting and not something I initially liked. It’s deep and not terribly sweet. The milk flavors are definitely more on the powdered milk, flirting with the cheesy side. But the roasted flavors of the hazelnuts balances that. The chocolate itself is woodsy with a sort of green banana note to it. It sounds weird.
I can’t stop eating these. I actually did stop, when I ran out. Then I realized they also sent this to me:
Yes, that’s over a pound and a half of mini milk chocolate bars. In a handy dispenser box. I have it on my desk, like it’s dispensing tissues during allergy season.
The Equal Exchange Dark Chocolate Foil Eggs are also quite rich. They feature the same high fat, though in this case there are no nuts and no dairy at all. The 55% cacao content is rounded out only with sugar and vanilla beans. Like the Milk Chocolate, it’s all organic, but in this case it’s also all fair trade certified. There’s no soy in there, no GMOs though there may be traces of milk, peanuts, cashews, almonds, hazelnuts, pistachios and/or pecans. Though it doesn’t say on the ingredients, they should be gluten free. Finally, they’re vegan. While there’s not a lot in there, there are a lot of folks these could satisfy. ]
The 55% cacao content makes these quite mild. They smell woodsy, with a light cherry note. The chocolate has a good, silky melt with a light dry finish to it. The flavor profile is all over the map. I taste coffee, cherries, figs and bananas and sometimes even a hint of malt ... though that could have been its storage adjacent to my milk chocolate pieces. There’s a light bitterness in there, nothing too difficult to conquer, but might be enough to keep children away.
You could put these in front of anyone without any information about the origins or disposition and they’d never know that this is more transparently source, ethically accountable stuff. It’s just tasty. As you can tell, I preferred the milk chocolate version, but the dark is a wonderful middle of the road chocolate that’s not too dark for wide appeal.
The only hesitations for most folks will be where to find them and how much you pay. Equal Exchange has them on their website for $6.99 per package, which is pretty steep compared to their very competitively priced bars. (For some reason foil wrapping just amps up the price of any chocolate, good quality or bad.) Some Whole Foods Markets and other natural product stores may carry them as well. The fall back is always the little mini-bars, which are also extremely cute and a bit better deal per ounce, but come in this 23.8 ounce box (yes, a pound a half) for $35.00 plus shipping. It’s hard to compare that to R.M. Palmer (which isn’t even real chocolate, let alone sustainably sourced), but Godiva or Lindt may be a good comparison on both price and ingredients.
On Monday I’ll have a review of Kosher for Passover chocolates, also from Equal Exchange.
Monday, November 8, 2010
Cooler temperatures mean more chocolate consumption in my world. I’ve really been enjoying the bars from Equal Exchange, so I decided to branch out from the plain dark chocolate bars to their flavored offerings.
The Equal Exchange Chocolate Caramel Crunch with Sea Salt is a modest bar, sporting only 55% cacao content, it’s not extraordinarily dark and has more of a candy bar flair to it with bits of salty toffee.
The bar is wrapped simply in a burnt orange and brown wrapper that goes with the color coding Equal Exchange has going on for their line.
The bar is inside a thin white plastic sleeve which is easy to open and slip the bar back into. The bar looks great, it has a reddish hue to it and the inclusions of toffee bits are visible within the chocolate mass.
The bar has a distinct and bright snap. Breaking the bar reveals a plethora of big crunchy toffee bits (made with just four ingredients: cream, sugar, vanilla and sea salt). The chocolate itself smells like coffee and has a light acidic bite to it. It’s sweet, but not sticky and has a well rounded woodsy chocolate flavor. The toffee bits are crunchy and buttery with a strong salty note. They go exceptionally well with the chocolate and complement the smooth melt of the chocolate with the hard burnt sugar notes and the dash of sea salt.
This bar straddles the world of easy to eat candy and decadent treat. The chocolate isn’t as nuanced as the darker single origin bars, but it’s also more accessible. It’s one of my favorite toffee chocolate bars now. (It still prefer the slightly more candy-ish Green & Black’s Peanut Bar, but that’s milk chocolate and I’ve had more of those bars than the Equal Exchange.)
It’s fair trade, organic and Kosher. It’s made in a facility that processes tree nuts and peanuts and of course isn’t vegan because of the milk in the toffee.
UPDATE 11/16/2010: I transcribed the ingredients incorrectly in an earlier version of this review. There is no corn syrup in this bar. The only sweetener is organic unrefined and/or raw cane sugar. I’ve revised the review to reflect the accurate ingredients.
Wednesday, October 13, 2010
The first experience I had with fair trade chocolate as Equal Exchange exactly five years ago. I was in love with their ethics and their product. Fair Trade as a concept means that everyone in the chain to create a product for sale gets a fair payment. It also means that working conditions are safe and that child labor or slaves are not engaged.
The bars are now much easier to find and the breadth of the program and the product line has expanded over the years. I was sent this assortment of their darkest bars: Ecuador 65%, Very Dark 71% and Panama 80%. First of all, they’ve redesigned their packaging to great effect. The wrappers are simple and compelling and distinctive in the now cluttered world of chocolate bars. The focus is on the product and the producers, the inside of the wrapper details Equal Exchange’s programs.
Each bar is 3.5 ounces and is certified organic and Kosher. Unlike some Fair Trade bars, all of the ingredients in Equal Exchange’s dark bars are Fair Trade content.
The Organic & fairly traded Dark chocolate from Ecuador (the bar on the top of the pile) is 65% cacao content. The bar looks crisp and perfect, right down to the snap when I broke it in half. Each bar is sealed inside an opaque plastic sleeve to keep it fresh.
This bar did have a crunch to it, the tempering was crisper than the other two bars. It smelled of toffee and stewed fruits. It was sweet on the tongue at first but had a lot of flavors going on immediately, a light tangy note of apricots and then some more fudgy flavors like the tasting notes predicted. It was sweet and didn’t have the puddly melt like the others but still had a very fine texture.
The Organic & fairly traded Very Dark chocolate is 71% cacao content but doesn’t list the origin beyond “Latin America.” The bar was nicely molded, shiny and with no voids or bubbles. It had a slight red cast to it.
71% has a great blend of flavor characteristics. It has a rich scent, very woodsy with coffee and cherry notes. On the tongue I was getting more green notes, like olives and asparagus plus a little hint of charcoal. It’s bitter but also has a silky melt that’s also a little sticky.
The Organic & fairly traded Extra Dark chocolate from Panama is 80% cacao content. This bar was more of a smoky brown and had less of the red color that the other two had.
This bar smells distinctly like raisins, tangy and fruity with a little wine note to it. The flavor is the same: a strong tannin base but with berry and cherry notes. It’s a little tangy but with a great soft melt on the tongue and a light dry bite. For a very dark bar this is incredibly munchable, smooth and not too bitter or chalky.
I found myself drawn to both the 80% and the 65% for wildly different reasons, they were all distinct but those two fit my desire for rich chocolate at the moment. I liked the wrappers and the plastic sleeve that held its own (I was able to put the uneaten portions back in there without making a crumbly mess or melting it by handling too much).
Equal Exchange has also made some more “candy” version of their bars such as Organic Chocolate Caramel Crunch with Sea Salt and Orange Dark Chocolate. I’ll have reviews of those soon. All of their chocolate is a pretty good value, retail for these bars is around $4.00 which is less than some of the more upscale bars but more than your standard Lindt or Ghirardelli.
They’re vegan, soy free and gluten free. They may contain traces of tree nuts, milk and peanuts.
Tuesday, April 15, 2008
I love pudding. I don’t care much for pastries, I’ve never gone for cupcakes (or any cakes for that matter) but I cannot resist pudding. I don’t care what kind of pudding it is: tapioca, rice, custard, flan, creme brulee, butterscotch or bread pudding, it’s all good to me. You can put it in a crust and call it pie, but it’s all pudding to me. (Yes, custard has eggs in it, true pudding is just starch thickened milk & sugar. Instant pudding is like mockolate and does not deserve the pudding name.)
I usually make Jell-O Cook & Serve pudding. I’ve tried some organic stuff from Whole Foods but found it had far more sugar in it and less flavor, so I went back to Jell-O (I actually preferred Royal, but I can’t find that any longer). I usually make mine with Lactaid milk, as I’m not that good at digesting larger quantities of milk products and this is a good alternative to ice cream.
Here’s what you get from Jell-O for $1.50:
It turns out that it’s so freakishly easy, I’m kicking myself for not doing it for years.
(For the record, I did a search on the internet to see if I could find a recipe for just this and I had absolutely no luck ... so I worked it out on my own.)
What started this was that I got two cans from Equal Exchange last week ... when it was 90 degrees out. Not really hot chocolate season any longer, but pudding is always in season. One can is of their Organic & Fairly Traded Spiced Cocoa (shown) and one is of their Organic & Fairly Traded Drinking Chocolate. The difference between the two: hot cocoa is just that, cocoa and sugar (this one with spices as well) to be mixed with milk. Hot Chocolate or Drinking Chocolate has cocoa liquor in it and therefor a bit of cocoa butter.
Here are the ingredients of the Drinking Chocolate:
(The ingredients list would look shorter if they didn’t have to throw the word organic in front of everything because it’s two things: sugar and some sort of chocolate or cocoa.)
It took me two tries, the first one I did only 2/3 of a cup of cocoa mix and 2% milk. The second was best and is what I’ve listed below.
Deluxe & Politically Correct Lactose-Free Chocolate Pudding That’s Super Easy to Make from Near-Scratch
Have your destination cups ready. I usually use the little cups that came with my china pattern, they hold 8 ounces, so that’s what I put in them. But you can use ramekins or other dessert cups that hold the recommended dosage of a half a cup if you have self control (or if you have no self control and just like to do a lot of dishes).
- 3 cups of milk (don’t use anything less than 2% or you’ll end up with a disappointing slurry - I use Lactaid Whole Milk)
Put 3 cups of milk into a large, heavy saucepan. Sift the 1/4 cup of corn starch into the milk while stirring (I use a mesh tea strainer to do this, a fine screen colander works, too). This should avoid any of the dreaded lumps. When done, turn on burner to medium.
Put in 3/4 cup of cocoa mix, stirring constantly, scraping bottom and sides. This process takes about five minutes. Just be patient, work out any lumps or clumps in the cocoa while stirring, they get easier to integrate as the milk warms. The drinking chocolate didn’t look like it was completely melted until the very end, so have confidence.
Continue heating until mixture thickens. Do not allow to come to a full boil, but if you get a few blurples as it comes up to that temperature, it’s not the end of the world.
Pour into cups. Allow to cool. If you don’t like skin on your pudding, cover immediately with wax paper or plastic wrap touching the surface of the pudding.
I don’t mind skin, so I don’t cover mine at all, even when I stick it in the fridge (partly because I’m lazy and partly because it seems like such a waste of plastic).
I also like hot pudding. Yes, I’ll rinse out the pan and clean up my mess and then dig in with a spoon to my chocolate soup while it’s still steamy and a little runny.
In order to customize this, in both instances I followed the ratio of milk to hot cocoa mix on the package, so give it a try with whatever you may have around, but I’d err on the upper side of 1/4 cup per cup of milk.
The Equal Exchange Spiced Cocoa was a bit too spicy for me, but a really good, rich flavor (I might try it with half unspiced at some point). Not quite as fatty smooth as I would have preferred but this allowed me to sense the difference between that and the Drinking Chocolate (57%) was amazing. So deeply chocolatey, but silky smooth. It was like a freshly waxed floor and stocking feet ... my tongue was sliding around with that pudding going, “Whee!”
Yes, truly from scratch is probably best of all, but this is so elegantly easy and means that I can have hot cocoa on hand for guests and just need to have corn starch around for a scalable chocolate pudding mix at the drop of hat.
Pudding is a great year round dessert, easy to make larger batches for bigger crowds or use as a pie or tart filling.
I also tried Guittard Grand Cacao Drinking Chocolate late last year, which is absolutely divine as a hot chocolate ... next time I’ll try it as pudding, too. It’s the perfect ratio of chocolate to sugar (milk adds its own sweetness).
I haven’t (and won’t) tried this with an actual instant cocoa mix that you’d use water with ... that has powdered milk or “coffee creamer” type products in it. I don’t think it would work with soy, rice or almond milk products, part of the reaction that thickens pudding is the starch with the calcium in milk, if I’m not mistaken. But if it does work, it’d make this vegan.
Wednesday, October 4, 2006
Basically it’s a fun kit that includes Equal Exchange miniatures (perfect for tossing in those trick or treat bags) as well as some decorations and informative cards about fair trade.
Because October is Fair Trade month, you can get a special discount: 10% off on all orders of $20 or more use the coupon code ftm2006. So throw in an additional bag of the miniatures to make the minimum and you’re good to go for your Green Halloween!
Here’s the original review of the chocolates.
Friday, August 25, 2006
Equal Exchange has been at the forefront of the fair trade chocolate and coffee movement in the United States for twenty years. But I think they understand that it’s great to give people a living wage and all, but the important thing is to sell something of value to the customer to keep everything in motion.
At their launch, the Equal Exchange chocolate products were rather mundane. Don’t get me wrong, they were nice, but the selection wasn’t very exciting. They’ve remedied that with the introduction of three new bars: Mint Chocolate, Espresso Bean Chocolate and Dark Chocolate with Pure Cocoa Nibs.
The Organic Chocolate with Espresso Bean is made with a 55% cocoa solid chocolate (the lightest chocolate of the three new bars) with good reason. Coffee is a powerful flavor and needs a good balance in order for both flavors to shine though.
In general I’m not fond of coffee bars that have coffee grounds (or bits, whatever) in them. The chocolate itself is infused with the coffee flavors, which are dark and pungent, a little smoky and acidic. The beans are crunchy and crisp, which is better than some fibery ones that some companies put in their bars. But still, it’s just not my thing. The chocolate was wonderfully buttery but very sweet so that it can stand up to the espresso beans. Of the three bars, this is the one that I still have some left of. (7 out of 10)
Organic Mint Chocolate. This dark chocolate bar made with 67% cocoa solids was quite a surprise. I fully expected it to be dark, mint flavored chocolate. Instead, it’s a mint crunch bar. It’s not quite like a mint bark that has little pieces or starlight mints in it. Instead it has little sugary grains of mint in it. The grains aren’t large, like big sugar crystals. The chocolate itself is not as sweet as the espresso bar, and has a strong acidic quality to it with a complex chocolate profile. Then as you chew or allow the chocolate to dissolve on your tongue you come across these little crystals of mint. It made the bar much more fun than I expected.
The acidity of the bar still got in the way of the mint, it just wasn’t the ideal match for me. (8 out of 10)
Organic Dark Chocolate with Pure Cocoa Nibs. Now this is the bar for me! 68% cocoa solids make this a pretty dark bar. The acidity here doesn’t bother me a bit, because it goes right along with the blissfully crunchy and rich cocoa nibs. Every nib was great, no fibery ones, no bad ones. The crunch of the nibs isn’t quite like a nut, they’re not quite as fatty tasting, but crisp and of course flavorful, creating a new texture without interrupting the pure chocolate density of the bar.
If you’re a nib fan, you should really seek out this bar. I’ve tried the Endangered Species bar and the Scharffen Berger and this bar really wowed me. At about $3.50 per bar retail for a 3.5 ounce bar they’re a good value for high-end chocolate. Add in the social responsibility and you’re silly not to at least give this bar a try. (9 out of 10)
I’ve been spotting Equal Exchange at Whole Foods, so keep your eyes open. If you have a favorite store that you shop at that doesn’t carry them, ask. (They don’t know what you want unless you tell them!) You can order on the Equal Exchange website, but only in full boxes of 12 for the bars.
Equal Exchange bars are not only organic but Fair Trade certified ingredients are used whenever possible, including the sugar. I think the only part that isn’t fair trade is the organic vanilla bean.
William at Chocolate Obsession has a large review. Siel at GreenLAGirl had a tasting party, so you can see lots more opinions on the bars there. If you’re interested in anything that has to do with incorporating fair trade, social responsibility and environmentalism into your everyday life, she’s your girl.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.