The SFPFS Blog

June Tasting SIG: Mango Chutney Madness

Mango-chutney-630extrawMango_Madness_TastingSIG_2014-06-10jwby John Wiest

Always, the hardest part is getting started. Tasting SIG leaders Micki Weinberg and Sophia Markoulakis had done all the legwork in pre-shopping and selecting the most interesting Mango Chutneys in the Bay Area for this Tuesday evening June 10 event . Their criteria for inclusion were twofold: the chutneys had to be primarily comprised of Mango and that they must be available in retail stores.

With nine chutneys chosen, the SFPFS Tasting SIG set about with its usual relish, or I mean chutney. In fact, we were delighted to have a special guest and new Member, Lawrence Dass, Founder of Akka’s Handcrafted Foods. His mango chutney, one of nearly a dozen of his firm’s relishes, sauces and chutneys, earned a high ranking among the range tasted anonymously. He explained that chutney comes from a Sanskrit word meaning ‘to lick’ and ultimately from Hindi to connote ‘seasoning’ or a condiment.

There are a huge variety of chutneys, with their common denominator that they are typically made of fruit or vegetable with vinegar, citrus, tamarind, or lemon juice added as natural preservatives, or possibly fermented in the presence of salt to create acid. Thus, we discovered that while most of us know chutneys as sweet, authentic chutneys have quite a range of sweet, salty, a bit sour (acid) and even musty-smoky.

All tasters completed the tasting in one fixed sequence, yet, what we found was that no two tasters had the same preference, no matter the order. However two of the favored products were tasted first: one that was very mango-y and balanced salty-sweet, based on a mango paste with a ginger finish; the other a bit non-traditional chutney with sweet peppers, raisins, hot chile (chili) and good bits of fruit.

Tying at the next level were two quite different products: Akka’s quite yellow, lots of mango pieces with a real cumin seed kick; and Deep (of India) Mango & Green Chili a soft almost eggplant textured, curry influenced pickle.

The evening’s top pick might surprise: a market leader, Major Greys (Cross & Blackwell, produced by Smuckers). This almost mango jam had complex layers of mango intensity with lemon-lime high notes and, as later revealed, aromatically pumped with plump cardamom pods.

Tasters envisioned using Mango Chutneys on many foods: often with a cream cheese or sour cream to spread on breads (we enjoyed Indian naans), topped on meats at table service or in a savory fashion to enhance vegetables. Each chutney evoked different accents, and not so much pairings.

Finally, as pictured in our Facebook page, after the formal tasting Members rewarded each other with a variety salad, fermented delights, chilled Mango soup and finished with several sweets.

Mango Chutney Tasting Results (click on table for clearer image)

Mango_Madness_2014-06-10_ResultsTable

Members’ Only Event: Foraging

by Karen Diggs, Nutritionist + Therapeutic Chef; www.kareniscooking.com

Foraging finds from May 2014 Members Only Event

Foraging finds from May 2014 Members Only Event

Foraging for food in the wild has always fascinated and scared me. After all, I grew up gathering my food, that came in tidy sterile packages wrapped in plastic, by roaming up and down the supermarket aisles.

On May 17th, other intrepid SFPFS members and I met Kevin Feinstein in Lafayette and learned how to identify almost ten plants that can be eaten. It was literally an eye opening experience, because once Kevin pointed out the many edible fauna in the landscape, it was as though these plants magically come into my field of vision and consciousness. Now, everywhere I go, one or two of those plants pop up at me. For example, I see elderberry blossoms everywhere. And other edible flowers such as nasturtiums and wild chamomile beckon to me on my morning walks.

Kevin is the co-author of the Bay Area Forager. I was encouraged to learn that he did not grow up frolicking in the forest gathering berries and mushrooms. He confesses in the book that his childhood was filled with fast food, and TV video games. It wasn’t until his early twenties that he started to become interested in the natural world. So, there’s hope for the rest of us who may have spend their youth playing Nintendo and eating pop tarts.

Of all the wonderful plants that Kevin guided us to, my absolute favorite was
wild mustard blossoms. They appeared in an open field and stood about four feet tall with abundant sprays of golden flowers gently swaying in the wind. The flavor was definitely peppery, finishing off on the palate with a delicate tang.

Of course, not every plant is healing or edible for humans. One that stands out is hemlock. Prior to Kevin pointing out the plant to us, I had no idea that it grew so abundantly in our landscape. Indeed, there was a huge crop of it right off the trail where we were, and it looked like an innocent frilly plant with leaves that are very similar to carrots. Which brings me to the cautionary part of foraging: if you are not sure about the identity of a plant, don’t eat it. Therefore, I highly recommend that, if you are interested in foraging, take a class from someone like Kevin. In addition, one must forage with sustainability in mind. Our guide made it very clear that whenever you take plants from the wild, never take away too much because we must leave enough there for the plants to propagate for the next season and all the seasons to come.

After our foray into the wild, we gathered at a picnic table and enjoyed a bountiful feast of many delicious dishes brought by the participants. It was a perfect ending. I believe that we all walked away with a deeper respect and appreciation for Mother Nature’s gifts.

I think that Kevin expresses it best in his book,
” Foraging isn’t just about eating wild plants – it’s about understanding that food comes from living things with which we are connected. I forage for sustainability, self-reliance, health, and enjoyment.”

Kevin’s website is:
www.feralkevin.com

Wild mustard a frequently foraged item in the Bay Area

Wild mustard a frequently foraged item in the Bay Area

Sassy Salsa SIG recap by Rodger Helwig

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1093797_599659063390763_184341601_oLast eve at Micki Weinberg’s we tasted nine fresh tomato salsas from stores around the Bay Area, followed by a prodigious potluck.

The winners:
Coming in at #1 and a real bargain, Trader Joe’s Fresh-Packed Mild Salsa, 24 oz. for $2.99

#2 Whole Foods “Made Right Here” Mild Salsa, 16 oz. at $4.99

#3 Casa Sanchez Mild Salsa Roja, 15 oz., $4.99, at Safeway and other area stores.

Ole!

Not Just a Bitter Face -SFPFS Wine SIG Tastes Bitters and Vermouths (and more)

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by Rita Held

When the information given at a tasting results in action (rather than the good intentions being pushed to the back of the mental kitchen cabinet), you know you’ve been to a good tasting. And so it was on a Monday night at Rosemary Mark’s house in Walnut Creek when Pam Elder led the group of 10 though a tasting of 12 different bitters, 9 different vermouths, plus assorted aperitifs such as Lillet and digestifs including Cynar.

Several attendees had previously tasted Cynar and had-to be nice about it-not liked it at all. Imagine the chagrin and surprise when Cynar turns out to be not bad at all. In fact, it tastes sort of good! Bitter sure, but if consumed in the proper context, say after a heavy dinner, it would do a good job of perking up the palate and settling the tummy.

But that is jumping to the end of the story. First came the tasting of those 12 “cocktail” bitters, those that are meant to be used a few drops at a time in cocktails. All are unique infusions of aromatic ingredients including roots, barks, seeds, spices, herbs, and flowers. We experienced how the resurgent interest in cocktails has created a renewed interest in bitters, too, including new blends as well as recreations of older brands and styles.

To taste bitters, we first sniffed each sample to determine the predominant flavor: clove, cardamom, citrus peel, or anise. Then we added a small splash of sparkling water to open up the aroma and allow actual tasting of the samples. No surprise-all were bitter. But surprise-some were without alcohol and all were very interesting.

Then followed a discussion of how to use them, for instance in cocktails such as the Fee Brothers Orange in a champagne cocktail or the Bitter Truth celery bitters with its notes of lovage in a gimlet as well as in a Bloody Mary.

But those aforementioned “actions”? Attendee Rita Heald, who develops recipes for Angostura, told us that she mixes bitters into ketchup and keeps a supply in the ‘fridge. When tested at home later, some of us immediately did the same. And are now thinking about the upcoming crab season and bitters in the cocktail sauce, and bitters in tomato soup, tomato sauce. Not to mention (but we will because they were all great ideas) bitters in a honey-mint vinaigrette, an Indian-inspired chicken dish, a fabulous rice, and a dark chocolate sauce that on it’s own revealed it’s hint of bitters but once on the ice cream brought the sweet vanilla and the rich sauce into one heady combination.

And the good intentions? Invest in better quality vermouths (wines infused with botanicals), keep them in the refrigerator, and drink them as aperitifs, not just as workhorse cooking ingredients (at which, truth be told, they excel.) We tasted four “dry” or “white” vermouths including Martini and Noilly Pratt, and 5 “sweet” or “red” vermouths including the above brands, Punt é Mes, Antica Carpano (already a favorite among many in the group), and Quady’s Vya based on black muscat grapes. Plus we all, after tasting Underberg bitters ourselves, to adopt Frankie Whitman’s advice and include individual bottles of Underberg bitters to our Thanksgiving menus to prevent any potential digestive upsets and subsequent self-recriminations. Kudos to Pam Elder for leading such a stimulating, fun, and educational seminar.

A Culinary Break-Through: Grape Skin and Grape Seed Flours and Oils

by Jane Bonacci

In February SFPFS had the opportunity to experience a line of unique new food products that are naturally gluten-free, SUPER nutritious, add shelf-life to baked goods AND are environmentally friendly, in that they are leftovers from the winemaking process, which would otherwise be discarded.

The folks behind Kendall-Jackson Family Wines and Chalk Hill Vineyards wanted to reduce the wine industry’s environmental footprint by creating new uses for normally discarded grape skins and seeds (known as pomace). They founded WholeVine Products http://wholevine.com/ and hired a team of experts to create the new flours and oils.

They have created 16 varietal flours (eight each from the skins and seeds) and eight culinary grapeseed oils including Syrah, Merlot, Riesling, Cabernet Sauvignon and Chardonnay. The seeds are pressed to extract the oils, and then, along with the grape skins, are dried and milled into flours. These flours have all the flavor profiles of the wine varietals they come from, producing an unmistakable nuanced quality that is hard to describe, but delicious and earthy. When you open the bag, it smells a lot like the inside of a winery with the wine-soaked wood barrels, one of my favorite scents in the world.

The WholeVine grapeseed oils are truly remarkable. I would categorize them as finishing oils as opposed to everyday cooking oils. They are full bodied and rich, with distinctive flavors reminiscent of the wines they originate from. In the same way that wines carry the flavor profiles of the soils the vines are grown in, the oils will vary depending on where the grapes were grown and harvested. The same concept of terroir that is discussed in wine tasting, applies to the oils as well.

The event was held at Ketchum Public Relations’ award winning, beautifully appointed Culinary Center in San Francisco. We were welcomed with glasses of Kendall-Jackson chardonnay wine and sat down to learn about how these new flours and oils are made. It was exciting to hear about the high levels of anti-oxidants, fiber, amino acids, and protein that the flours naturally have, knowing that adding even small amounts will boost the health-quotient of my baked goods. Another benefit is that adding these ingredients to baked goods extends the shelf life for days and weeks longer than other flours.

Right now WholeVine products are sold primarily in Marin and Sonoma county stores, (also at Rainbow in San Francisco and Draeger’s) but are rapidly expanding throughout the Bay Area and are also available online.

For recipes and more information on this article go to http://theheritagecook.com/wholevine-grape-skin-and-seed-flours-and-oil-a-culinary-breakthrough/

Traveling Table at Hakka San Francisco

by Amy Sherman
On March 19th SFPFS members enjoyed the year’s first Traveling Table dinner at Hakka Restaurant in San Francisco, with Linda Lau Anusasananan, member and author of the award-winning The Hakka Cookbook. In the book Anusasananan traces her roots and shares stories from the people she meets on her journey into her past.

Since Hakka people moved all over the world, there are stories about the cuisine from places like Peru, Hawaii and certain cities in the US and Canada. There are classic recipes for Fried Pork Hash Wontons, Salt Baked Chicken (which Anusasananan thinks may have been the creation of a crafty salt salesman) and lots and lots of vegetable dishes including Braised Mountain Mushrooms, Pickled Carrots and Radishes and Stir Fried Iceberg Lettuce and Garlic. Anusasananan was previously a recipe editor at Sunset magazine, so needless to say you won’t have trouble with her recipes.

According to Anusasananan, the Hakka are like the “Jews of China,” nomads, who migrated from North-Central China to the South in the fourth century. They have their own language, and the name Hakka literally means “guest family.” Their cuisine is the food of the working person, robust and sometimes fatty. They use a lot of salt-preserved ingredients such as preserved vegetables, cured meats and soy sauce. The food is related to Cantonese, but more rustic. Famous Hakka classic dishes include Steamed Pork Belly with Preserved Mustard Greens, Stuffed Tofu, and Salt-baked Chicken.

Some highlights of the meal we enjoyed at Hakka Restaurant
Hakka Restaurant
4401 Cabrillo St @ 45th Ave
San Francisco
415-876-6898

Chinese Bacon with Preserved Greens
Chinese Bacon
This is a very rich dish of pork belly which are somewhat sweet, served with luscious preserved vegetables.

House Special Pan-Fried Tofu This was one of everyone's favorite dishes. Lighter and with a delicate sauce. Inside the tofu was a mild ground pork filling.

House Special Pan-Fried Tofu
This was one of everyone’s favorite dishes. Lighter and with a delicate sauce. Inside the tofu was a mild ground pork filling.

Fried Pumpkin Strips with Salted Egg Yolk If you've never had salted egg yolk before, I'd describe it as tasting a bit like cheese. It has a strong umami flavor.

Fried Pumpkin Strips with Salted Egg Yolk
If you’ve never had salted egg yolk before, I’d describe it as tasting a bit like cheese. It has a strong umami flavor.

Chicken Stuffed with Preserved Greens The chicken was good, but the gingery preserved green stuffing was particularly delicious/

Chicken Stuffed with Preserved Greens
The chicken was good, but the gingery preserved green stuffing was particularly delicious/

Clams with Spicy Salt and Black Beans I'd say the garlic and green onions were the predominant flavors in this dish.

Clams with Spicy Salt and Black Beans
I’d say the garlic and green onions were the predominant flavors in this dish.

Stir-fried Chinese Broccoli with Rice Wine Another unusual dish, this one had a sweet wine sauce.

Stir-fried Chinese Broccoli with Rice Wine
Another unusual dish, this one had a sweet wine sauce.

Home-Style Steamed Sea Bass Another knockout dish, this one had a thin sauce but was loaded with shredded pork, and sour, crunchy and juicy sliced preserved mustard greens.

Home-Style Steamed Sea Bass
Another knockout dish, this one had a thin sauce but was loaded with shredded pork, and sour, crunchy and juicy sliced preserved mustard greens.

Traveling Table: A warm, dry night at Frantoio Ristorante

By Rory Earnshaw

On Tuesday night, December 4, 20 San Francisco Professional Food Society members braved high winds and heavy rain to attend a delightful dinner at Mill Valley’s Frantoio Ristorante.

Early arrivals were treated to a small plate of appetizers, house-cured olives, prosciutto and house-made focaccia, thinly sliced and wonderfully salted. By the time everyone arrived, the group was comfortably sitting at one long table at the back of the large dining room, next to the in-house olive press.

Chef Duilio Valenti described the upcoming meal to the group, and the dinner began. The starters were small green salads with Star Route Farm young lettuce, gorgonzola, house-made truffle oil and potato chips. Following the salad was spinach potato gnocchi with rabbit ragu and porcini. Finishing the savory potion of the evening was black cod in olive crust with braised chard, capers, lemon and olive oil. Dessert was a substantial portion of grappa-infused panettone with gelato.
All in all, it was a warm evening of good food and company, a relief from the storm outside.

Book club report: Yes, Chef

by Kathy Lassen-Hahne

On November 14, at the lovely home of Barbara Shenson in Foster City, the San Francisco Professional Food Society Book Club embarked on a worldwide voyage of far-reaching destinations, social introspection and amazing tastes — inspired by Marcus Samuelsson’s Memoir Yes, Chef.

The discussion opened with Kara Nielsen’s canvassing those members who were originally reticent to read the selected title due to an overload of Marcus Samuelsson in the media and his well-known personal history. Were their minds changed? The answer was a resounding “yes,” with unanimous agreement from all present that this is a very compelling memoir (as opposed to the other suggested mystery story, Nightwatch; all thumbs down). Some noted that the skillful editing/co-writing by Veronica Chambers really contributed to making Yes, Chef so engrossing.

The story begins in Ethiopia where the author was born into poverty, afflicted with tuberculosis and then adopted, along with his older sister, by a Swedish family from Goteborg, Sweden, following the death of his mother. With his innate culinary talent and teachings by his Swedish grandmother, Marcus studied culinary arts at a vocational high school and climbed the professional chef ladder by cooking at restaurants and hotels in Sweden, Switzerland and Austria. He made several journeys as culinary staff on cruise ships that opened his eyes and palates to the flavors of the world.

He eventually landed in Manhattan at Aquavit, owned by a fellow Swede. His hard work, passion, experimentation to create signature dishes and continuous search for excellence were rewarded when he became the youngest chef ever to receive a three-star rating from The New York Times at Aquavit.

His success continued as he went on to open other restaurants, compete on Top Chef Masters and even prepare President Obama’s first state dinner for the prime minister of India. After a harrowing episode where he had to “buy back” his name from the owner of Aquavit, he now owns and runs the Red Rooster in Harlem, where he celebrates the roots of American cuisine and diverse culinary traditions of the neighborhood.

Not until arriving in New York did he confront true racial discrimination. Like Barak Obama, Marcus Samuelsson was too black for some, too white for others. “A hundred years ago black men and women had to fight to get out of the kitchen. These days, we have to fight to get in.”

Besides Samuelsson’s professional story, equally fascinating is his personal story, which includes his lifelong issues with race, including being taunted as a school child in Sweden, being refused work in kitchens in Europe and integrating as a black, but not African-American, chef in New York City. There is also the story of his relationship with Ethiopia and Africa, and his reunion with his birth father and siblings there. Samuelsson also fathered a daughter with a young woman in Austria at 20 and then waited years to meet her. The interesting social note here: his Swedish mother immediately embraced and supported his daughter Zoe, even though Marcus did not meet her until she was a teenager. We also learned about his glamorous Ethiopian-born, European-raised wife Maya Haile and their nuptials in their native country.

A recent Wall Street Journal article featured a story on Marcus Samuelsson and potluck dinners.

Our discussion was of course accompanied by an array of delicious dishes, including Scandi breads, Smorrebrod, Gravlaks with sweet Mustard Sauce, Parsley Root Soup with apples and walnuts, Lentil Stew with Berbere spices, Red Lentil Hummus with Berbere spices, Swedish Meatballs, Lingonberry Sauce, Roasted Vegetables, a Swedish Aunt’s Dream Cookies and the classic Swedish Princess Cake from San Francisco’s Schubert’s Bakery. (N.B. Berbere is a key ingredient in the cuisines of Ethiopia and Eritrea, and includes chili peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper and fenugreek.) It was a perfect feast over which to discuss a fascinating, human and compelling memoir.

Nona Visits True Grass Farms!

By Nona Lim

I was really happy to had the opportunity to visit True Grass Farms recently on a beautiful Saturday morning with the San Francisco Professional Food Society.
True Grass Farms is unique in many ways. Located in Marin County, California, it is a family-owned farm that has been there for four generations – the farm’s history goes all the way back to 1867! They value sustainability (embracing only eco-friendly farming practices), and it is in their utmost priority to provide the best that nature can offer. They grow Black Angus cows as well as California Kobe cows along with American Guinea and Blackworth hogs and heritage chicken breeds: all pasture-raised and USDA-certified organic meats.

While at True Grass Farms, not only did I learn more about cows, pigs, and chickens, I was pleasantly surprised to find that pigs, when given the space and raised properly, don’t smell at all. And I certainly had a great time cuddling Iris, the hen (as you can see above).

It was inspiring to see the four young farmers – Guido, Holly, Matt and Evan – absolutely passionate about their beliefs and willing to work to fulfill their dream of creating a sustainable farm.

It is also such a wonderful thing to be able to connect with our food, and with those who have made it. We shared a farm-to-table lunch from ingredients farmed or foraged from the area.

Hope you enjoyed some of the pictures from the visit. True Grass Farms does regular lunches and I thoroughly recommend you to go up for a visit. Just as we would go to a winery for wine-tasting, this is a great way to connect with your food, and to meet those who have grown it.

Bon Apetit.

For the Love of Chocolate: SFPFS Chocolate-Tasting SIG

text by Laura Martin Bacon
photos by John Wiest

Photo by John Wiest

“Chocolate-tasting is hard work.” That’s what Guittard’s Micki Weinberg tells us when we arrive at Sophia Markoulakis’ beautiful Burlingame home on October 16 for the SFPFS official chocoholics’ tasting SIG meeting.

As we look around, we notice that the scene is set rather like a business meeting. Or at least, the table setting indicates that this is serious business.

Micki and Sophia have equipped all tasters with freshly sharpened pencils, professional-looking tasting sheets and flavor descriptor wheels, along with palate-cleansing water crackers and carafes of water. For those of us whose stress level may need reduction, there’s also plenty of wine and port.

The evening’s blind tasting will include 13 commercially available chocolates. Some are single-origin chocolates and others are blends, but they’re all within a 70-75% cacao range. Micki assures us that she worked hard to narrow down the assortment -– we could easily have tasted at least twice as many noteworthy chocolates within that range.

Wondering exactly what the term “70-75% cacao range” means? Micki informs us that the number refers to the percentage of dark chocolate that comes from the cacao bean, which will be a combination of chocolate liquor and cocoa butter. The rest of the chocolate is typically composed of sugar, plus tiny amounts of lecithin (an emulsifier) and vanilla (which highlights the flavors of chocolate).

Chocolate liquor, Micki says, is the essence of the cacao bean -– it’s what you get when you grind the nibs (similar to grinding peanuts for peanut butter). And, contrary to its name, chocolate liquor does not contain alcohol. Cocoa butter is the fatty part of the cacao bean that results from the process of pressing the chocolate liquor, which separates into cocoa butter and cocoa powder.

Milk, semisweet and bittersweet chocolates contain varying amounts of cocoa butter -– and white chocolate is pure cocoa butter, plus sugar. According to FDA standards, anything with over 35% chocolate liquor qualifies as “sweet dark chocolate.” As for terms like semisweet, bittersweet and dark, there are no standardized definitions, so one chocolate maker’s bittersweet offering could have exactly the same amount of chocolate liquor and cocoa butter as another company’s semisweet.

Even though the chocolates we’re tasting fall into the same cacao range, Micki tells us that they’ll likely taste very different, have a distinctive mouthfeel and will function differently in recipes. These factors will depend on things like ratios of chocolate liquor to cocoa butter. And, just as it does with wine, coffee and olive oil, terroir affects the attributes of chocolate.

You have to learn how to really taste the chocolate, Micki notes, as she tells us about the professional taster’s approach to this challenging task. Let it melt in your mouth to get a nice flavor release and to really gauge the mouthfeel, she advises. Be sure to note textural factors like smoothness, graininess and whether the cocoa butter comes through.

Micki and Sophia have set out tonight’s chocolates on each taster’s plate. They’re numbered, but we can taste them in any order we want. Tasting sheets request that we rate each chocolate, as well as provide comments about its distinctive attributes. For inspiration, we have a flavor wheel that provides descriptors ranging from floral, citrusy, coffee, caramel and tropical fruit to burlap, mothballs, barnyard and hammy (I swear I am not making this up).

“Please take this seriously,” Micki requests. “Have fun with it, but realize it’s a special opportunity. After all, how often do you spend $50 on great chocolates –- just for tasting? Also, try not to have conversations, so everyone can concentrate.”

Really? We can’t talk? Well then, it’s work, a few folks grumble good-naturedly. But as I begin to taste the selection on my plate, I realize that it really is better not to talk –- I don’t want to miss an instant of the extraordinary show each chocolate seems to be performing.

One of the things I learn is: wait for it. Like a great wine, chocolate reveals its distinctive flavors in layers -– it’s a full sensory experience that evolves as the chocolate dissolves on the palate.

As if that’s not enough, SFPFS President-Elect John Wiest reveals a delectable tidbit that he’s gleaned from the AP newswire: the more chocolate a country eats, the more Nobel prize winners per capita. Also: the antioxidants in chocolate can help slow the aging process.

The bottom line: eat lots of chocolate. It tastes wonderful, feels great and it just might make you smarter -– and younger.

For details on the SIG, please check out these tasting stats from Micki:

SFPFS Tasting SIG
Dark Chocolate, 70% – 75% cocoa solids
October 16, 2012

Sorted by # Who Would Buy

Shopper’s List:

1. Callebaut-Belgium 70% $8.50 lb Pasta Shop, Oakland

2. Cost Plus World Market Private Label 70% $1.99 3 oz bar

3. Ghirardelli Intense Dark Twilight Delight-USA 72% $3.29 3.25 oz bar

4. Trader Joe’s Pound Plus-Belgium 72% Dark Chocolate $4.99 17.6 oz bar

5. Lindt Excellence-USA 70% Cocoa Lunardi’s $3.59 3.5 oz bar

6. Green & Blacks Organic Dark Baking Chocolate-Italy 72% Lunardi’s $5.99 5.3 oz

7. E. Guittard Bittersweet Chocolate-USA 72% Cacao Draeger’s $17.49 16 oz

8. Scharffen Berger Bittersweet Baking Chunks-USA 70% Cacao Lunardi’s $5.69 6 oz

9. Dandelion Small Batch Chocolate, San Francisco Single Origin Sambirano, Madagascar 70% $8 2 oz bar, Serendipity Chocolate, San Carlos

10. Tcho, San Francisco Single Origin Ghana 70% $7 2 oz bar, Serendipity Chocolate, San Carlos

11. Rogue Chocolates, Massachusetts Single Origin Rio Caribe 70%
$8 2 oz bar, Serendipity Chocolate, San Carlos

12. E. Guittard Quetzacoatl Bittersweet-USA 72% Cacao Mass
Mollie Stone’s $2.99 2 oz bar
Same as Onyx 72% www.KingArthurFlour.com $10.95 16 oz

13. Waialua Estate Extra Dark Chocolate, Hawaii
Single Origin North Shore Oahu www.Chocosphere.com $6.95 2 oz bar