The latest fruit that has captured my taste buds is cranberries (although nothing can beat a good slice of a sweet, perfectly ripe pineapple).  If shipping weren’t so expensive I’d be temped by the cranberries in the 64oz size.

So naturally I was eager to try the Pacari Cranberry bar…

Pacari Cranberry Chocolate - The Chocolate Website Photo

Pacari Chocolate (made in Ecuador) was once again a World Final Winner (in multiple categories!) at the International Chocolate Awards this year.

Their bars seem to be widely popular everywhere (in the U.S. and Europe especially).

The chocolate itself was delicious (yes, I know, I’m going to have to start being more specific than that…2018 is going to involve taking notes while staring at a tasting chart!) but I had a hard time finding many cranberries in my particular bar.  You can never have enough cranberries!

Note: I purchased my Pacari Cranberry bar from an online store called Noje.  While this particular bar is not currently in stock (and their selection is admittedly not as large as other online craft chocolate stores), I am extremely pleased with their shipping policy (shipping is free on orders of $30 or more, while other stores only offer free shipping with orders of $50 or $75 or more) AND the amazing customer service.   My chocolate was wrapped up exactly as requested in order to have the best chance of making the journey unscathed.  Save

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New chocolate bars fascinate me.  The anticipation of the taste is a big part of the fascination, but there’s more to it than that.  Many chocolate companies are outdoing themselves in the packaging department, so the wrappers are quite a treat to inspect. Part of the intrigue are the names that the different chocolate makers have chosen (both for their company and for their chocolate), and the stories behind those names.

The fascination does not end when the chocolate that comes home with me (or home to me) is carefully inspected from front to back, photographed from every angle (remind me to tell you about my 154 GIGS of chocolate photos sometime) and sampled. The packaging is never thrown away.  Instead, it goes into my collection of wrappers to reference later, to use for other photo-ops, or to be re-purposed.  (A plastic insert with shallow indentations that had originally held pralines in place makes a perfect mold for dark chocolate mint thins!  And I really ought to look into decoupage. Only I’d need something big in order to use up the quantity of wrappers that just had to be rehoused because they were outgrowing their drawer.  Anyone ever decoupaged an entire wall of their house with chocolate wrappers?) (Disclaimer: I don’t have enough wrappers for a whole wall…yet.)

There Will Be a Test Afterwards - Craft Chocolate Photo

Pictured: Andean Lemon Verbena by Pacari, SeriousMilk Cacao by TCHO, Smoked Chai by Raaka, and Maple Coconut by Dick Taylor. (I’m making them sound like perfumes. Come to think of it, all of those would likely make nice scents!)

The taste, the wrappers, the packaging, re-purposing the packing…even after all of that, there’s at least one more thing that is fascinating, and that is: What will other people think of each chocolate?  There are usually a few squares leftover to share with this friend or that friend. I know, I know.  Leftover chocolate; is that even possible?  Trust me, it takes great restraint to keep my hands off the whole bar, box, or bag.  Sometimes it’s impossible; there is almost never any milk chocolate left to share (my apologies to my milk-chocolate loving friends)!

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