Friday, April 19, 2013
Theo Chocolate is the first organic and certified ethically source chocolate company in the United States. I first tried them when they launched in 2006 and have been pleased with the diversity of confections. They make solid chocolate bars, smaller “candy bars” with inclusions and flavors as well as a line of bonbons and caramels. It’s a great fusion of classic chocolate making with new flavors and social responsibility.
One of their new bars is Theo Chocolate Salted Almond Dark Chocolate (with 70% Cacao). It’s a simple blend of dark chocolate beans and almonds with a touch of sea salt.
Note that the bar packaging has changed in the past few weeks, so the new ones won’t be bright pink, look for these. The bar is organic, vegan, soy and gluten free though it’s manufactured on shared equipment with products containing milk, eggs, wheat, peanuts & other nuts. The cacao and sugar is sourced through Fair for Life (which assures the social responsibility of the sourcing).
The bar is simple, just a series of long segments, there’s no splashy custom molded design here. From flipping the bar over, I can see that the almonds in pieces, not whole (which is fine with me).
The scent of the chocolate is deep and woodsy with notes of coffee. The snap is good and the molding is excellent without any bubbles or voids (which can be an issue with inclusions).
The flavor of the chocolate is strong, it’s a little acidic and has strong coffee notes along with some smoke. The sugars are forward (along with a little of the salt note) and the chocolate has a slightly dry and olive finish. The almond bits are well distributed, fresh and crunchy with a nicely roasted flavor.
Overall, an extremely satisfying bar. The cocoa profile was a little dryer than I like, not quite as buttery as I prefer my texture, but the nuts and just the right hint of salt make this exceptionally easy to eat for a 70% bar.
Thursday, April 03, 2008
Theo Chocolate, the only all Fair Trade and Organic chocolate company that makes their confections from bean to bar in the United States is growing. This year they added two new bars to their 3400 Phinney line, bringing the total to four milk chocolate bars and four dark chocolate bars.
They are all a standard format of two ounces in four sections and feature artwork on the wrapper by Kitten Chops.
I picked my full-sized samples of the new bars at the Natural Products Expo last month. The Fig, Fennel & Almond in 65% Dark was the one I was most looking forward to.
Let’s see, favorite things:
Figs? I never knew fig love until I had my own tree. Check!
Fennel? Love it in salads, prefer licorice in candy. Check!
Almonds? I eat them every day. Check!
65% Dark Chocolate? Not too dark, not too dry is the way I like it. Check!
Upon first bite this was too dark, too complex, kind of a mess. But like some Philip Glass piece, the spareness of each note eventually started making music.
It took about half the bar, but I started liking it more and more. The fennel stands out in the scent of the bar, a light and grassy licorice or anise note. Upon letting a bite melt it becomes a bit acidic, a little tangy and rather like raisins, but fresher. Not quite figgy but the seeds help. Later the little bits of crushed almonds pull it all back together.
The chocolate is dry and not quite as buttery as I’d like for a “candy bar” but for a chocolate bar, it has a nice bitter component that keeps the figs from feeling to sticky sweet. Still, it requires a bit too much effort for me to just eat the bar.
Rating: 6 out of 10
I had a very hard time with this bar ... I have a very hard time not eating it all before I finished writing this review.
It’s simply called Hazelnut Crunch Milk Chocolate.
It smells hazelnutty, and has little bits of crushed hazelnuts and a toffee crunch mixed into the creamy and rather dark milk chocolate.
The toffee bits are what makes this really fabulous. They’re very salty (in fact, there’s a lot of salt in this bar: 140 mgs) but man, each little milligram makes a little jolt of electrical energy delivering those flavors right to the pleasure centers of my brain.
Rating: 9 out of 10
Where I had trouble with the FF&A, the Hazelnut Crunch was one I couldn’t believe I ate the whole thing when it was gone. It’s a perfect afternoon bar, not too filling, not too sickly sweet and the little dose of nuts makes it feel very satisfying. In fact, I’d probably eat it anytime, anywhere ... but the Fig, Fennel & Almond would definitely need to be the kind of bar where I’d need to be in the mood.
Wednesday, May 09, 2007
I tried the Theo Chocolate BonBons earlier this year and have had the bars sitting around for a while. I’m feeling quite pressured to eat them all (though they need to be savored) before Los Angeles gets so hot it bursts into flames (oops, we’re already on fire).
Theo makes chocolate from bean to bar (actually roasting their own beans on site) using fair trade and organic ingredients. Don’t let all that squishy-hippy stuff fool you, this is quality stuff without compromise.
Even the wrappers are sassy and fun (designed by KittenChops) instead of making you feel like you did a good deed. Come on! Half the fun is feeling that your chocolate bar is an indulgence ... a wrapper that tells you how many lives you may have saved, how many species will continue to exist because of your support ... all the wonderful skin-clarifying, artery-blasting ingredients that are contained within might be nice (and might get you to buy it) but they aren’t going to get your salivary glands going.
The dark bars contain 65% cocoa solids, so these are dark, but not too intense.
The Theo Chocolate bars are actually called 3400 Phinney Bars, named after the address of the Theo Chocolate Factory in Seattle. Not only are they not afraid of you knowing where they are, they actually welcome visitors and offer tours with tastings, of course, as well as a factory store. I’m hoping to get up there next fall to really dive into their complete chocolate experience.
The Milk Chocolate bars boast 40% cacao content, so they’re pretty rich.
All the bars a welcome change from the ordinary candy bar. The two I would find myself munching on regularly would be the Nib Brittle and Chai Milk Chocolate. They are expensive though, so only for special occasions. I could see tucking these into a special picnic at Pt. Dume or going to the Hollywood Bowl for a concert, but I just can’t buy them every day ... but knowing that the cocoa is grown responsibly (socially & environmentally) would help me pony up the dough.
You can find the bars online at Theo, Chocosphere and at stores like Whole Foods. The bars are
now Kosher (as of March 2008).
Wednesday, February 28, 2007
Theo Chocolate is a new company that makes fair trade, organic chocolate from bean to bar (and bonbon) right in Seattle. Think about it ... they start with the raw materials and create not only the chocolate but go on to craft the fine ganaches and couveture - all without the use of pesticides, hormones or chemical fertilizers and giving the cacao folks a fair price for their beans. There are very few chocolate makers out there that do that, anywhere in the world, let alone here in the states. The only one that even comes close in the bean to bonbon arena Michel Cluizel in France.
I got to try just about everything Theo Chocolates makes at the Fancy Food Show last month including their Confections Collection.
Earl Grey - a beautifully smooth ganache with a rich and dark blend of tea and bergamot flavors in equally rich chocolate.
Ivory Coast - the essential chocolate truffle, dark and smooth with a buttery feel that helps with the woodsy and bitter notes of the chocolate.
Peanut Butter & Jelly - yes, right next to the most upscale of all chocolate expressions is the PB&J except this peanut butter is a praline (kind of crystallized) with a raspberry fruit paste to die for.
Fig Fennel - this has to be the homerun hit of the entire box. Not just because it’s so wonderfully flavorful, but because I’ve never had this combination in quite this way before.
Mint - it’s like it was muddled just for me only moments ago ... the mint tastes that fresh.
Peanut Butter - like the PB&J, this one has a peanut butter praline that’s not sweet at all but has a wonderful woodsy, nutty crunch to it. A little dry.
Scotch - exceptional with its savory smoky notes like tobacco and leather mixed in with the butter and raisin notes of the chocolate.
Burnt Sugar - I’ve had several of these now, the effect is rather like a light creme brulee, with all the flavor of the crusty sugar top and all the creaminess of chocolate and heavy cream in the truffle.
Lemon - the white truffle of the pack, it’s really lemony without being sticky white-chocolate sweet. It has both the tangy notes and the zesty flavors.
Vanilla - very vanilla, with little flecks of it in the ultra-smooth ganache and an overall bourbon note.
(I shared this box with my husband and he ate the Ginger truffle.)
These might be my new favorite chocolates, if only they were easier to get a hold of. I’ve not been to the factory, so I don’t know if you can just go in there and buy singles (or a whole box of one flavor). No compromises ... that’s what it’s all about. It’s still a guilty pleasure, but fewer things to feel guilty about.
I also have a complete assortment of their bars that I’m working my way through, so stay tuned for the reviews of those.
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.