Updated: Jul 18, 2020
Let me introduce you to Eldora Chocolate and its founder Steve Prickett:
Eldora makes chocolate that engages the soul, inspires the senses, and respects the valuable resources of this earth as nature intended. A percentage of Eldora Chocolate's profits go to support Kiva, Heirloom Cacao Project and Rainforest Project.
Their chocolate is made just of natural, organic, and fair trade ingredients. Indeed the purpose of this craft chocolate maker is to create the best chocolate is possible focusing on integrity and transparency. The kitchen of their factory offers an open view of the making process too. Now, one thing which is very surprising is the fact that today Steve already has made chocolate from 24 countries, including 31 different regions. Additionally, their Guatemala Polochic 70% won the Silver International Chocolate Award in 2019.
Now, before I start with my tasting notes, I really need to thank this bean to bar chocolate maker and Steve for giving me the chance to try some of their dark chocolate bars:
70% Blood Orange: Dominican Republic Zorzal cacao nibs, organic cane sugar, organic cocoa butter, orange olive oil, organic orange extract. Maker`s description of the cacao origin:
The flavor of cherry comes charging out of the gate with the cherry liquor Kirsch right on its heels. Overall it is a low acidity, or maybe it is simply that the fruit is so high that seems lower than it is. The cherry is tart cherry. Once all that starts to fade away there are touches of apricots and peach.
In this case, the extremely soft snap ensures the perfect curtain-raiser for this signature recipe embodying the craftsmanship of this maker. The BLOOD ORANGE OLIVE OIL leads the overall chocolate treat tasting experience bringing to mind a delicious moist slice of "Blood Orange Chocolate Olive Oil Cake" not new in the current pastry scene. Immersive and robust chocolate taste flavored with distinctive sweet-tart cherry and tangy red grapefruit notes softened by fresh olive oil mild aroma. The aromatic organic orange extract dresses in elegance, savoir-faire, and a pinch of mystery this sensory journey.
70% Uganda Semuliki Forest 2019: cacao nibs, organic cane sugar, organic cocoa butter. Maker`s description:
The organic cacao is grown in the Bundibugyo District of Uganda which is at the foot of the Rwenzori Mountains in Western Uganda, bordering DR Congo. The altitude ranges from 1100m on the mountain slopes to 700m in the Semliki Valley. Fermentation is done in the traditional way, either in banana leaves inside the houses or in the hollowed-out tree trunks. Itʼs full-flavored chocolate with more of your traditional chocolate notes which include caramel and apricot.
Cedar brown color. Good snap. Creamy texture with a soft/mushy finish. Rich chocolate ganache flavor supported by a balanced fruit acidity (black cherry) and sweet notes of apricot-figs preserve sweetened with a touch of port wine. Solid panela/brown sugar background.
70% Mexico Chiapas DT 2018: cacao nibs, organic cane sugar, organic cocoa butter.
An enchanting place to visit for a lot of reasons, but at the top of the list for gastronomes are chocolate. This is a land that grows cocoa beans used since the Aztec and Maya times, plus it grows some of the most distinctive chocolate in the world, you know it when you taste it.
Mahogany/reddish-brown color. Good snap. Creamy texture with a soft/mushy finish. Rich chewy brownie flavor distinguished by sweet, floral, and nutty undertones. Twang citrusy finish: a sparse, discordant follow-up note.
In closing, I have a simple message today:
Chocolate can be very transformational, and it can be more than just about a bar. That is what happened to me when I first approached this extraordinary world. I felt in love. That`s my hope for you too.