Ecuador 65%

Very dark and clean intense taste with nut, tea, and tropical aspects. In some ways it's like a sweeter and less intense Midnight 91% chocolate. This is probably the closest to a classical dark chocolate but with refreshing sophistication. And it's only 125 calories per bar. Milk free.

There is a special valley in Ecuador that grows the Ecuadorian Cacao Nacional Forestero beans. Normally the Forestero is the most common variety of cacao produced and it's used in a lot of bulk chocolates, but this is a very special Forestero and can only really be grown in Ecuador and is used in fine flavor cacaos and chocolates.

The Ecuadorian Cacao Nacional Forestero is finicky and is more susceptible than some other kinds of cacao trees to disease, so this is really a very special chocolate, not just because it tastes special, but because it is special and very sought after.

When I chose this variety I really had my mom, Sharon Smith, in mind. This was the closest to the kind of dark chocolates she enjoyed when I was a boy.

Couverture chocolate: This is the highest quality of chocolate that usually has more than 30% cocoa butter. It has a richer and more sophisticated taste and is really designed to give the maximum flavor with the least amount of chocolate and is used for covering candies like truffles. I chose this quality of chocolate not because it was the most profitable (it isn’t) but because it has the maximum amount of taste.

Wine Pairings - Wine and chocolate naturally go together

Fruity Reds (low tannins): Pinot Noir, Syrah, Merlot, Cabernet, Zinfandel
Sweet Dessert Wines: Ruby Port, Vintage Port

Flavor pairings: Tropical Fruits, Berries, Citrus, Coffee, Teas, Spices, Herbs, and Floral tastes

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