Tasting the New American Chocolate Movement
"Some people don't like it", said the cashier at Powell's as I looked undecidedly at the Kallari chocolate bar in its beautiful green packaging. "They think it tastes like soap. But I love it."
I decided to try it. This dark chocolate bar with lime. Yes, lime. He was right, it was delicious.
I eat a little bit of dark chocolate every day and love the design of chocolate bar wrappers. The humanist typography and earthy colors. But most of all, I love the craft and attention to detail that goes into artisanal chocolate. The subtle yet distinguishable differences between beans and regions. The lyrical rhythm of Spanish words inherent to chocolate making: Criollo, Forastero, Trinitario. The stories about sourcing and knowing where your beans come from. Knowledge is power. When it comes to good food, knowledge leads to good taste.
My favorite bean-to-bar chocolates:
And, per my research on the history of food in Seattle, the Emerald City's contribution to the chocolate scene (although only one, Theo, is bean-to-bar):