Some of the best chocolates in their class

Fine chocolates from Cocoarunners

I have been sticking to my new years resolution.

Only eat artisan chocolate unless its Kitkat, Twix or Maltesers
I like chocolate but I decided a while ago that I should only really eat a certain percentage or higher. My tolerance for lower cocoa is dropping and like my cocktail choices; its time to avoid the rubbish stuff. Chocolate tasting confirmed this and the cocoarunners subscription should offer enough to keep me away from the rubbish stuff. I decided I should give myself some outs.

And there are two very noticeable ones which I have to blog about.

Carolina reaper I wrote about briefly before, but I also want to give heads up on the Manufaktura Czekolady which is simply the best 100% chocolate I have ever tasted ever. This 100% chocolate tastes like 90% dark not 100%, making it far less bitter than others I have tasted in the past.

Both are well worth looking out for or ordering from Cocoarunners.

Hot Chocolate with the Carolina Reaper

Carolina Reaper Dark Chocolate

When on holiday, I’m always interested in different teas and chocolates. I happen to come across urbandeli when seeking brunch and decided to go back and check it out in full. I saw a whole shelf of chocolates but one stuck out a mile away, mainly because it had a tag underneath it saying something in Swedish about danger not for Children!

To be honest I thought it was some gimmick but as I love chilli & dark chocolate I bought a bar and decided to try it out in store, as the store is part of a bar and hotel, meaning anything you bought you could consume too (they even have microwaves).

On further investigation I realised while eating my first tiny bit. This wasn’t a joke, the chilli flaked bars I had in the past were nothing like the heat this was delivering to my tongue and mouth. It was the real deal, proper heat from a small chunk of chocolate.

It wasn’t till I looked it up, I realised everything. I heard of the Scoville number but didn’t know the scale of the numbers. I had also misread the number on the packet as 1.569 not 1569300! Massive difference!

The name of the chocolate came from the chilli with the same name.
With a Scoville value of 1,569,300 which was officially the hottest chilli in the world 5-7 years ago. Gizmodo did a nice piece about the chilli which I found interesting.

I finally found it on Cocoarunners site with a review

This is not just a chilli chocolate bar, this a Carolina Reaper chilli chocolate bar.

Bred in South Carolina, the Carolina Reaper has held the Guinness World Record for the world’s hottest chilli since 2013. When tested for the record, the batch of chilies had an average heat level of 1,569,300 Scoville Heat Units. The hottest individual pepper measured 2.2 million Scovilles. For comparison a Jalapeno generally has a heat range of 1,000 – 20,000 Scoville units.

The dark chocolate is a blend oh Ghanaian and Dominican beans but honestly this serves as nothing more than a base for the chilli. Break off the smallest piece imaginable, put it on your tongue and discover what is almost certainly the world’s hottest chocolate (and certainly the hottest chocolate we’ve ever tasted).

There is no question of subtle flavours and different tasting notes. The chilli flavour starts deceptively slowly and keeps on building and building. Waves of heat pass across the palate, overwhelming anyone with a low spice tolerance. Long after the chocolate itself has melted away you are left with a tingling sensation on the tongue – a piquant reminder of the Carolina Reaper’s passage. A unique chocolate experience, this is not a bar for the faint-hearted.

Always good to find these type of things…!

Chocolate Tasting Evening with Cocoa Runners at Takk

It all started when I tweeted some chocolate I bought from Takk coffee shop in the northern quarter.

I was showing Brian Suda (Never was sure if Brian actually saw the original tweet, as I missed a space in the original tweet) that they have Icelandic chocolate from Omnom in Manchester. Out of the blue Molly (who I’ve never met or spoke to before) jumped in with

I was slightly shocked, Hershey’s KitKat is one of the worst Chocolates I’ve ever tasted. Of course I quested how she could make such a statement but at the same time savvy Takk jumped in, saying their partners Cocoarunners supply many types of Chocolates and they are doing a chocolate tasting night in December. I was sold!

Having been to another Chocolate night under Funnzing, I was very happy to see the format was very different and much more interactive. The whole thing was fun and less of a lecture. My worry about nuts was crushed when I asked at the start, to which the answer was none of the chocolates have nuts but may contain traces.

Chocolate Tasting Evening with Cocoa Runners at Takk

Cocoarunners ran through the different types of chocolates and dispelled a load of myths including the cocoa percentage myth. Higher percentage of cocoa doesn’t always equal more bitterness. The first two chocolates were similar percentage but from different locations changing the nature of the taste quite a bit.

She also talked about why we should consider artisan Chocolate over the others, comparing the choice to artisan coffee and artisan wines.

Chocolate Tasting Evening with Cocoa Runners at Takk

She showed us how to really taste chocolate (snap, smell, place on the tongue and let it melt). It was a great night and found some chocolates I certainly want to have.

Chocolate Tasting Evening with Cocoa Runners at Takk

A few of my questions I came with were answered including;

  • Why is there little chilli really dark chocolate?
    Trends in chocolate making have just moved on, some stick some don’t. Most people who have very high percentage chocolate want to taste just the Chocolate.
  • Why is American chocolate so horrible/why does Molly like Hershey Kitkats?
    Hershey tried to copy chocolates from elsewhere and got the milk slight wrong but it was too late to change the formula (that would be brand suicide if they did, as cokecola found out with new coke)
  • How is 100% chocolate classed as chocolate, and if its 100% how does it gel together without something else? The definition of chocolate is everything from the bean and doesn’t include fat, milk or sugar. Out of the bean you get cocoa powder and cocoa butter. Both combined keeps the whole thing stable enough to make a bar.
  • What is the trend for Raw Chocolate? Marketing nonsense and likely a not very safe one if it really was raw.

Chocolate Tasting Evening with Cocoa Runners at Takk

Ultimately I was half convinced of artisan chocolate before I even went along, and still like a UK Kitkat and Maltesers. But life is too short for rubbish wine, coffee, tea and chocolate. Even some of the white chocolate surprised me to be honest.

I was introduced to some very nice chocolates and I will be adding a category for great chocolates to my notes. From the same evening…

65% Naive Ambrosia from Boliva/Lihuania was good, balanced and tasted quite sweet.

100% Manufaktura Czekolady from Czech Republic was so smooth and took quite a few people by surprise. As they assumed 100% would be like “eating dirt” – someone said surprised. To me it was like eating a 85% dark.

70% Solomans Gold from New Zealand had a smoky Lapsang taste and was wonderful to eat. Can imagine it as a late night treat while drinking lapsang tea.

Chocolate Tasting Evening with Cocoa Runners at Takk

I’m signing up for a monthly chocolate delivery! Can’t wait! Just need to make sure they don’t send me any Hershey nonsense, no matter what others say/like…