Chocolatepalooza: The Chocolates That Didn’t Get Their Own Posts Because I Fail At Photography And Couldn’t Take Enough Sexy Photos Of Each To Justify To Enable Entire Posts Also Today I Ululated To Help Rid My Friend Of The Demon In Her Throat True Story Almost I Guess You Had To Be There Happy Chinese New Year Also Hello!
It’s probably a good thing that I chose the succinct title instead.
Lake Champlain Sao Thome 70%
Let’s ignore, for the moment, the fact that L.MiteMaster and L.TeachinginTaiwanGoddess sent me this and the following chocolate over a year ago, and focus instead on expressing a bottomless bucket-full of gratitude to them for so kindly congratulating me (with chocolate) for the PhD I soon after said farewell to. Dear L-squared, thank you for not making me send the chocolates back. I miss you both.
I’ve already reviewed the Lake Champlain Tanzania 75% they sent me to great acclaim, and happily found Lake Champlain’s Sao Thome 70% dark chocolate to be equally complex, nuanced, and engaging.
The aroma of this Sao Thome dark chocolate encompassed rich cocoa notes, redcurrants, beer, pineapple, lemon, and natural yoghurt. In other words, this chocolate forewarned of tanginess as a central thematic*.
Surprisingly, my first thoughts upon tasting this chocolate related less to tangy than woodsy flavours, but lemon and pineapple did appear. That said, I liked this Sao Thome far more than I usually like tangy chocolates, because there was so much else going on flavourwise: muscovado sugar, toffee, mocha, purity, lingering and full-bodied chocolatiness, golden syrup, brazil nuts, molasses. Yes, I enjoyed this dark chocolate.
* Wow. I really just wrote that sentence. “Central thematic”?! Sheesh.
Lake Champlain Spicy Aztec
It’s hard for me to review this Lake Champlain Spicy Aztec dark chocolate flavored with pumpkin seeds, cayenne, vanilla, and cinnamon. Why? Because I love it so, and because I bought it so many times while at UVA that tasting it now is like tasting memories. Memories like wandering UVA’s beautiful Jefferson-designed grounds. Sneaking bagels and cups of Cinnamon Toast Crunch out of Runk Dining Hall. Cheering on our football team (Wa-hoo-wah! Wa-hoo-wah! U-ni-V Vir-gin-i-a!). The apartment a family friend lent me for a week at the end of my exchange. Dancing to 99 Luftballons at 3am in the morning.
However, I’ll at least try to describe the taste for you. This Lake Champlain Spicy Aztec dark chocolate was rich and silky, perfumed throughout with the almost-fruity kick of cayenne, the beautiful sweet roundness of vanilla, and the warmth of cinnamon. The pumpkin seeds were fresh-crisp and nutty, and oh! I loved it so. Thank you, L-squared. Much happyface indeed.
Whittaker’s Dark Ghana 72%
I’ve used Whittaker’s Dark Ghana 72% previously in my Chocolate Date Meringue Torte, and would happily use it more often in baking if only my local Coles stocked it instead of the dastardly Cadbury. Laura, you get me, right?
The aroma of Whittaker’s Dark Ghana drew me in right away, with coconut and toffee bursting forth amidst the scent of swirling chocolate. Also brownie batter. Mmm, brownie batter.
The first sentence (if you can call it that) I wrote upon nibbling this chocolate was “marshmallows, malt… YUM YUM, what is that? something a little like burnt caramel but not burnt… condensed milk but darkdark”.
I also typed the following words: pain d’epice, cinnamon, smokiness, flourless chocolate cake, demerara, strawberry, vanilla.
I may or may not have simply been envisioning dessert by the end there.
And thus ends Chocolatepalooza the Second.
Question Time: Are you a fan of ululating? Or, at the least, of saying the word “ululating”? If not, I think you should find an empty room and get some shriek-warbling out of your system. Do a bit of wild dancing, too. And then come back and answer the questions again.
{ 69 comments… read them below or add one }
Haha! I like your alternative title.
What dreamy bars! Lake Champlain has some great vegan chocolates… It must have been at least 4 or 5 years ago that I did a brief review. I can’t believe it’s been so long since I’ve had them!
I love how America has such a plethora of vegan chocolate! It’s frustrating how often milk solids or butterfat slip into the mainstream chocolates here. Grrr! I think I’m going to have to search out your review now
I am a fan of ululating. Lots of it happening at the Soweto Gospel Choir concert, even from audience members. And sometimes at a Strange Weather Gospel Choir concert. When I try to do it, it sounds like a gibbon gargling (more like gagging) in the golden sunrise. But at least I can play the djembe to encourage and support our sopranos and altos to dance, and ululate (and maybe heel click?) to their hearts content.
Oh hey, you’re completely right! Deb’s our star ululater, right? I think I’ll leave that to her, but may have to talk to Dan about which song could best be served by some heel clickin’…
“Hast du etwas Zeit für mich
Dann singe ich ein Lied für dich
Von nein und neunzig Luftballons
Auf ihrem Weg zum Horizont”
Yay, you have me bouncing in my chair just thinking about that song.
Oh and we need much, much more Whittaker’s in our Australian supermarkets! How do we start a campaign?
Teehee, fabulous! It’s impossible not to bop along to, isn’t it? Someday I’ll learn how to pronounce all those words properly…
Hmm… do you think talking to our local politicians would help? Probably not. A petition to the company?
Ha! Did you just put ‘our local politicians’ and ‘help’ in the same sentence? A petition though, I think a petition would be worth a try – you have so many chocolate loving readers that I think we could really start something.
I did, and I’m fairly certain a fairy lost its wings as soon as I clicked “submit”.
Teehee, maybe we should start writing to Whittaker’s!
hhm yes – LOVE whittakers!!!!
Beer aroma in Sao Thome? How? And spelling of Thome – I wonder whether it was intentional or the maker drank too many beers, some of which ended up in the chocolate
My tasting notes expanded on that with “beer (via a sourness and yeasty edge)”, if that helps. Also, I’m just weird?
Hmm, do you mean that it should be Thomé?
No, I think Three-Cookies means ‘Tomé.’ That’s how I learned it, anyway. I’m sure LCC is just being hip and authentic, or at least foreign-ish.
Ah, interesting! Now that I’ve googled it, I’ve seen it spelled both ways. I wonder if this is like the Florence/Firenze etc issue!
Ohh, thanks for the Whittakers review. I’ve been eying off the Dark Ghana 72% as a cooking chocolate option. As for ululating – love it when others do it, if I tried I fear small children would cry and animals would be compelled to attack me.
Or maybe… small animals would be compelled to come help you get dressed in the morning, a la Cinderella?
Am I allowed to ululate over whether to answer that question or not?
I think that memories is a valid part of a chocolate review or any food review because food is so much part of our memories and such a tangible way or reliving them.
And as for the whittakers – I used it in my christmas cake this year and it was positively heavenly in the cake – actually I use it in other baking too but most vividly remember it in the christmas cake that was amazing because of it
I think the only way to figure out how to answer that question is to give ululating a go
Amen sister! I wish I could say I’d try a Christmas cake made with Whittaker’s, but I can at least say that I believe it was wonderful
Ha, I love your descriptions…. I’m always impressed with the amount of things you taste – I’m either ‘Oh yum,’ or ‘Oh yuck.’ Not such interesting reading.
Love that Whittakers Dark Ghana!
Your review would make for less pretentious reading, though
Isn’t it lovely? I just wish they sold the cacao nib one here!
Those chocolates look really good. All those delicious flavors coming together make for the most perfect chocolate ever.
Well this is nice, because I’m fairly certain I have a block of that particular Whittaker’s chocolate in my fridge at home. I was planning on using it to make some fudge containing glace ginger, because I love ginger with dark chocolate.
Luckily my supermarket does sell that Whittaker’s variety, so I’ll buy another block to taste it on its own.
You will probably find that variety at Big W.
If I blur my eyes, I can totally pretend you wrote fudge with pistachios right then.
I applaud you for being able to bake with good quality chocolate without stealing a piece as the cook’s treat! Very impressive, my dear
I did pick this one up at Big W, actually! 
I won’t even attempt at saying the word….but I can soooo do the dancing!!!
Good to see you’re getting through all that chocolate LOL
Oh my holy bucket, Adrian. The next time we get together, there WILL be dancing. Oh how there will be dancing. It can either be alcohol-induced or simply the result of a sugar high. Pinky swear?
Teehee, yep, I’m finally getting to the chocolates I received in late 2010
*drooooool*
That is all.
PS. Nice title – you could have also abbreviated it to Chocolatepalooza: TCTDGTOPBIFAPACTESPOETJTEEPATIUTHRMFOTDIHTTSAIYHTBTHCNYH!
ohmygodohmygodohmygod you totally just actually worked that out!! Bahahaha! *can’t stop giggling*
Love you so much right now.
I love the look of that spicy aztec chocolate. Adore it, in fact. However, I’m not such a fan of Whittaker’s 72%. I don’t know why, because in theory I should like it, and the fact that I don’t might actually add to my dislike of the product (how dare it turn my usual taste preferences upside down!). I do like their dark caramel filled chocolate though, and I don’t usually like caramel chocolate, so perhaps the topsyturvy world of Whittaker’s and my tastebuds comes with some advantages.
Goodness that was a rambling comment. Please excuse me! I’ll blame the spicy aztec chocolate, which is taking up far too much of my brain space
Oh, interesting! Why is it that you thought you should like it? I wonder if we have opposite taste preferences with chocolate… I usually avoid the 70% range as they’re often too red-fruit tangy for my liking, and I prefer the earthiness of the above-80% range. Oh, I loved the dark caramel one, but have never seen it here in Canberra. I think I reviewed it once upon a time. So hopefully I’m not lying in saying I liked it
I love rambling comments! You’ll have to forgive me for taking it seriously and getting all chocolate-discussion-y on you
I love that you cut through my ramblingness to the importance of chocolate
I think my chocolate tastes are less sophisticated than yours, so generally speaking I will eat most in the 50 – 85% cocoa range (and some outside of that too!). Of course, I like some more and some less, but it’s rare for me to actively dislike chocolate with >50% cocoa. But, the 72% Whittakers and the Whittakers dark chocolate mocha one I actually find inedible. The mocha one makes me feel sick! Most odd!
My dad hates the Whittaker’s mocha one, so you’re not alone! He can’t stand the grittiness. Luckily there’s plentiful non-Whittaker’s chocolate out there for you in enjoy
You had me at Chocolatepalooza!
You had me at Chocolatepalooza!
….I want the middle one.
I always found Whittakers chocolates a bit gritty, as if they haven’t been conched for long enough….?
Me too. That’s the one I’ll always yearn for most of these three
Yes, I have found that. Not a smooth, silky melt at all, a bit tough to bite and rough to melt. My dad also hated the mocha one with the coffee grounds all through it!
If only Taiwan (and soon Thailand and Malaysia!) were known for their chocolate, rather than dry pineapple cake, I would send you even more. ALAS. Happy Chinese New Year just the same!
Squeeeee! *jumps up and down* Thailand and Malaysia?! Som Tam and Som Tam and Kaya Toast and Cendol and Ice Kachang oh Lauren take me with youuuuuu!
Also, I can’t believe you’re coming *so* close to Australia and… not. I want you to come here so I can shower you with raw vegan desserts and Aussie chocolate!
Also, thank you darling! One of the reasons I put off eating these for so long was it made me so happy to look at them and remember hanging out with you
xo
When you say things like “marshmallows, malt… YUM YUM… burnt caramel but not burnt… condensed milk but darkdark” I just want to lean in and take a piece!
Oh Lorraine, thank you so much for that! I honestly expect most people to end such a sentence with “… I just want to lean in and slap you upside your head”.
Mmmmm the Lake Champlain sounds so good!!! I can imagine how special & glorious it tastes to you too. Ahhhh memories. Want!
Heidi xo
Kind of like how Reese’s Peanut Butter cups will surely always make me think of Tasti D’Lite and you from now on xo
Long time fan of ululating (as long as all done in fun, not out of seriousness). That spicy pepita one sounds fabulous. Would love to try that some day too.
Oh yes, only joke-ululating, not serious funeral-ululating! The Aztec one should be easy for you to find next time you’re in the States
I certainly enjoy the word undulating… it makes me think of the movie 10 Things I Hate About You.
But what about ululating, my dear? Undulating ululating?
P.S. Love that movie! I think of it whenever I’m feeling whelmed.
Chocolatepalooza! What a great them Hannah and as always, I love your descriptions. Spicy pepita is right up my alley.
Thank you so much, Tammy! It’s nice to know the chocolate reviews are still appreciated, considering how few and far between they are these days
Ooh goodness I’ve been known to ululate – in Africa it was the done thing. Now that Ghanaian chocolate, that’s what I’d like to be ululating about right now, instead of dodging housework!!
Oh yes, chocolate ululation beats housework any and every day forever and ever and ever! *shudder*
The other day I tried a chocolate bar that had spicy chili pepper flakes in it – it was fabulous! Now I am absolutely in love with spicy chocolate!
Teehee, I had that epiphany about 9 years ago and have never looked back
I SO got you. When – when – (instead of if – when, of course) we meet up, the glorious union shall be punctuated by me showering you with blocks of Whittakers (and then you’ll be like “Ow! Sharp edges! I don’t like you in real life! Ooh, chocolate) which you can then indeed use in your baking. And they’ll of course be the lovely dark chocolate with not a skerrick of dairy in them.
You used “thematic” as a noun? Do you work in an office? That sounds like office talk to me. (Other examples include “moving forwards” and “making sure we’re all on the same page”.)
WHEN. Always and forever, when. I honestly was trying to plan it for this year but I think it might be The Americas for me in 2012 (*fingerscrossedfingerscrossed*).
That is *exactly* what I’ll say when (see? WHEN) you shower me with Whittaker’s, except instead of “I don’t like you in real life” I’ll proclaim “I knew I’d love you in real life wheeeeee!”. Hurrah for dairy-free deliciousness! One day I’ll get that Cacao Nib block…
Ah, nope, that’s not one of the pretentious words in our sector. “Coal-face”, “capacity”, and “silo”, on the other hand…
Chocolatepalooza! Love the name and love the idea. All chocolates are NOT made equal and it makes such a difference when you are cooking with them I find.
Oh, absolutely! The supermarket chocolates that burn your throat as a snack never make brilliant desserts.
Central Thematic? Have you been reading odd books again??? Because I proclaimed you as honorary Asian (on account of being to handle more spicy foods than the Boy) HAPPY CHINESE NEW YEAR
ROAR!!!
I have never been more honoured than when you proclaimed me an honorary Asian.
Happy Chinese New Year, darling!! ROAR!!! Eat as much Som Tam for my honorary self as you can!
I love these posts
and I cook with the Whittakes chocolate all the time ~ think it’s better than Cadbury chocolate ~ I wanna try the Spicy Aztec 
There isn’t even a *question* of it being better than Cadbury! Stupid overly-sweet dairy-filled Cadbury muck…
That’s so so so true! I dun even really like Lindt chocolate for baking but the really good stuff is SO SO SO expensive what’s that brand Valharo or something is like $150 per kg!
I LOVE spicy chocolate. Plus pumpkin seeds too? Now you’ve got me heel clicking all over the place.
you have tasted so so many chocolates…….why are you not fat!!!! exercise, genes?
i just found your blog and loooove it. thumbs up for all the choc review. i love reading about chocolate and maybe finding inspiration to try some new ones!
thx for sharing!
Thank you Alexia!
I enjoy how you’ve made the Spicy Aztec bar seem giant, rather than it’s miniature self.
I’m in the planning stage of creating a chocopalooza of my own, devoted to all my bloomed chocolates that now look and taste mildly gross. I’m sure it’ll be a big hit!
I have mixed feelings about LCC but did enjoy visiting their factory. Vermont is so beautiful !
Oh, if only it was a Giant Spicy Aztec Bar! Which never ran out. That would make me very happy indeed. Ooooh, I bet your Chocolatepalooza will be amazing! With much higher picture quality
Vermont has lots of maple syrup, right? See, I know it’s beautiful for that reason alone.
Firstly, I won’t attempt at saying that word. It’s a tongue-twister for sure
Send some chocolate my way!!! “this is my happy dance”
Oh I wish I could! I have more chocolate stashed away all over my house than I know what to do with!