Today, we’re going to take a moment to talk about chocolate (because chocolate is a lifestyle)! A few weeks ago, I received the best news any chocolate lover can receive – a chocolate company called Kallari (pronounced kai YAH ri) was going to send me some of their chocolate to sample!!! As you might imagine, this not only made my day, but also my weeks to come.
When the samples arrived in the mail there were three bars (70% 75% and 85% cacao content). Tyler and I started with the 70% bar and worked our way up to the 85%. It was so deliciously smooth that, in no time we realized that there wasn’t much left of our samples; much less enough to use some in a recipe. Luckily, they sent another package of samples and this time some made it into the kitchen for a recipe!
Kallari chocolate has continued to refine their techniques over the years and the world is taking notice. They’ve been reviewed by the New York Times, Forbes, Lonely Planet, National Geographic, and the list goes on!
Kallari is a most distinctive chocolate, not only in flavor but in their story as well. They started out only farming the cacao beans, formed a cooperative, and through sheer hard work and determination have built a well rounded company. They now see the beans from the growing, right through the processing, and into their delicious bars.
Speaking of their bars, let’s take a minute to talk about the different cacao percentages:
70% – This one was the quickest to melt in your mouth, with a light but full fruity chocolate flavor.
75% – Tyler and I both agree that this one’s our favorite because of it’s well rounded, slightly deeper chocolate flavor with hints of vanilla.
85% – For such a high cacao content, I thought this one was quite smooth and full of intense chocolate flavor. As a side note, this bar tastes best if your room temperature is about 75 degrees. I found that the higher temperature allowed the chocolate to melt better in my mouth and it revealed it’s flavors more fully.
Here is a picture of a youngster eating the white pulp that surrounds the cacao bean, apparently it tastes like Sour Patch Kids.
Kallari grows it’s chocolate in the Napo Province, Ecuador. They grow several different varieties including the rare heirloom variety – Nacional de Arriba. They take care from the variety of bean, to the fermentation and processing that the essence of bean is protected to produce the best flavor in their chocolate.
Ecuador isn’t known for it’s chocolate making ability, but more for it’s production of beans. Kallari is turning the tide of this opinion by producing a superior product. As they were growing their business, they hired an expert to teach them the techniques of Swiss chocolate making. From where I’m sitting, (with a bar of 75% by my side) I think they have a good thing going on.