The Chocolate Project at The Victoria Public Market in Victoria, B.C.

I recently visited The Chocolate Project located inside The Victoria Public Market in Victoria, B.C. Several high quality chocolate bars, and drinking chocolate are available at The Chocolate Project, and on certain days there are chocolate tastings offered. 

David Mincey, The Chocolate Project

The Chocolate Project was started by chef David Mincey, and features over 300 different chocolate bars.  My kind of place!

Selection of drinking chocolates, The Chocolate Project

I was able to easily walk the distance to The Victoria Public Market from the ferry dock landing (of course, I did stop for a hot drinking chocolate on my way.  A Girl needs to fortify with chocolate before buying chocolate). 

I purchased a lot of chocolate while in Victoria, B.C.  Many of the bars in this picture are from The Chocolate Project. 

If I had known how good the Milk Old School bar by Soma Chocolatemaker was I would have bought two of them!  Be sure to ask David questions, he is very knowledgeable!! I highly recommend the Chocolat Madagascar white chocolate bar, and the Askinosie, and Soma Chocolatemakers drinking chocolates.  Both are thick, and luscious.

Have you been to The Chocolate Project?  If so, what chocolate bars did you buy?

Find out more about The Chocolate Project at:   http://www.chocolateproject.ca/
The Chocolate Project on Instagram:  https://www.instagram.com/thechocpro/?hl=en

The Victoria Public Market:  http://victoriapublicmarket.com/

Victoria Cooksey:  https://www.instagram.com/victoria.cooksey/?hl=en
Love chocolate?  Follow my chocolate review blog: http://darkmattersfinechocolatereviews.blogspot.com/
Check out my YouTube videos for recipes, and chocolate reviews: https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

Chocolat, Chocolatiere de Victoria in Victoria, B.C.

Last Friday I spent the day over in Victoria, B.C., and ended up going to 4 chocolate shops. Chocolat, Chocolatiere de Victoria has the most amazing hot chocolate!  I've always gotten some hot chocolate in Paris at the famous Angelina, and then been bummed that I couldn't get my hands on more of that thick, luscious beverage once I was back home.  Luckily I can get to Chocolat, Chocolatiere de Victoria in 2 and 1/2 hours from where I live, so now I can get my fix a little easier!

Decisions, decisions!  All their truffles looked so good!  Unfortunately, the Champagne truffle plate was empty when I was there.  Maybe next time!

I picked up a couple of their Italian coffee truffles to take home with me.  All their truffles are preservative free, so they recommend consuming them within 8 days.  Not a problem!

This is a hot chocolate list to die for!  When I saw Pure Nacional on the list I almost jumped up and down.  

I loved Chocolat, Chocolatiere de Victoria, can you tell???

Here is the Pure Nacional hot chocolate.  I wanted to take more time to savor it, but it was so thick, and delicious that I got a bit greedy, and it was gone to soon!  The Nacional hot chocolate is made with water, and you can't get whipped cream on this one because that would take away from the Nacional tasting experience.  (Technically this is actually in the drinking chocolate category since it's made from real pieces of chocolate, and not from a powder).

My friend, Sandy, ordered the regular hot chocolate which comes with a little chocolate disk to eat with it, and you can get whipped cream on this one.

This is a pic of how they serve truffles if you eat them there.  This is the grand marnier one which was so good!

These are the truffles I brought home, and then devoured the very next day!  (I did share them with my husband, Josh).  These are two of the Italian coffee, a brandy, and a cerise one.  

What's your favorite place to have hot chocolate, or buy truffles?

Victoria Cooksey  

Want some truffles for yourself?  Then follow this link for more information: http://www.chocolatvictoria.ca/

To get an even bigger chocolate buzz with chocolate bars check out my blog Dark Matters Fine Chocolate Reviews at:  http://darkmattersfinechocolatereviews.blogspot.com/
Check out my YouTube page for chocolate reviews, cooking, and baking videos:
https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ
Follow me on Instagram:  https://www.instagram.com/victoria.cooksey/?hl=en

40th Annual Wooden Boat Festival Port Townsend, WA 2016

Instead of my usual blogs on drinks, food, and chocolate I though it would be fun to post some pictures from this past weekends 40th Annual Wooden Boat Festival which just happens to take place in Port Townsend, WA where yours truly lives.  The weather was pretty much perfect for it.  Enjoy! 

More information on the Wooden Boat Festival:  http://nwmaritime.org/events/wooden-boat-festival/

Check out my YouTube cooking, and chocolate review videos: https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ
Dark Matters Fine Chocolate Review blog:  http://darkmattersfinechocolatereviews.blogspot.com/
Victoria Cooksey on Instagram:  https://www.instagram.com/victoria.cooksey/?hl=en

This Chocolate Tastes Like Chocolate: Learn how to Describe Chocolate in More Detail

Have you ever eaten a chocolate bar, and said you didn't like it because it didn't taste like chocolate, or said you enjoyed it because it was had such a rich chocolate flavor?   I think most of us have done that a couple of times at least.  I know I did in the past.

Want to hear something wild?  Chocolate actually has hundreds of flavor notes, and several categories of flavors.  Some of the categorizes are floral, savory, spice, fruit, earthy, nuts, and more.  To go farther down this flavor rabbit hole some specific flavor notes include, citrus, red fruit, stone fruit, figs, cinnamon, oak, butter, raisin, hazelnut, mint, black tea, bread, lavender, honey, cream, marshmallow, and the list goes on, and on.  

Are these flavors added?  Nope!  They are part of the different types of cacao beans that exist, and are brought out through proper handling of the various beans.  Flavor starts with the cacao bean varieties, and then develops further through correctly fermenting, drying, roasting, storing, and processing the beans into chocolate.  Each step can enhance, or hurt the flavor development. Sometimes flavor is also associated with what country the cacao trees are grown in.  Chocolate bars made from cacao beans from Madagascar often have fruity notes.  The cocoa bean variety called Nacional frequently has various nutty flavor notes. 

What if I'm having trouble letting go of chocolate tasting like "chocolate"?  Don't sweat it.  Try breaking down the flavor barriers little by little.  Don't just say "this taste like chocolate".  Instead think about does it taste like cocoa powder?  Is there flavor notes present like a dessert you've had before such as a dark chocolate mousse?  Think about if you notice anything acidic, or bitter. What's the level of sweetness present?  How does it compare to un-sweetened chocolate you've baked with?  Keep it simple.

Next, get 2 - 4 bars made with the same type of beans, or bars listed as being made from beans from the same country.  Do a tasting session and see if there are similarities between the bars, or if they taste complete different despite being from the same type of beans.  

Start writing down your thoughts on each bar, so you may refer back to it to look for similarities as you con't to taste more chocolate.  When reviewing chocolate bars for my fine chocolate review blog http://darkmattersfinechocolatereviews.blogspot.com/ I list my thoughts on the color, nose, texture, taste, and finish.  

The more fine chocolate bars you try, the more flavors you'll start noticing.  As far as homework goes, chocolate tasting just may be the best!

Let me know if you start practicing, what flavor notes you start picking up, and what your favorite chocolate bars are! 

Victoria Cooksey

Follow me at:  https://www.instagram.com/victoria.cooksey/?hl=en

My chocolate bar reviews on YouTube: https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ 

Facebook:  https://www.facebook.com/victoriacookseysrandomdish/?fref=ts

Note:  In this post I'm talking about regular fine chocolate bars that don't add in flavors.  Inclusion bars are a whole other topic because flavors/ingredients are added to those. 

Interview with Nat West Creator of Reverend Nat's Hard Cider Portland, Oregon

I just tried Reverend Nat's Hard Cider this month at Summer Cider Day here in Port Townsend, WA, and I have to say I'm hooked!  The Passion with passion fruit, vanilla, and coconut was so amazing!  (It's a seasonal flavor, so keep a look out for it next summer).  I wanted to know more about the person behind these complex, and unusually flavored ciders (the other two I tried were fantastic, as well), thus the idea to ask the maker for an interview was born.

Reverend Nat is Nat West.  Yep, he is actually ordained (which happened so he could marry some friends).  He became so passionate talking about, and promoting cider (and he was technically a minster after all) that Reverend Nat's Hard Cider came to be the name for his ciders.  Read on to learn more about the man behind the cider. his thoughts on cider making books, cider making styles, and more.  

Victoria Cooksey:  On your website you mention having the largest cider book library in Portland.  What are your top 3 fav cider books in the collection, and why?

Nat West:  “The Apples of New York” by Beach, a first edition copy from 1905, both volumes. I love this set because of the fantastic color illustrations of long-forgotten apple varieties.

Also, “For the Love of Hops” by Stan Hieronymus. I’m a big hop head and love using hops in cider. There’s such a dearth of information on hops in cider so I have to use the beer works to learn.

I also really love James Crowden’s “Ciderland”. It is a beautiful set of vignettes about traditional cideries in England. He paints such wonderful pictures that anyone reading the book is undeniably drawn to visit that area.

VC:  What core ingredients must be present for a cider to be considered a cider.

NW:  Fermented pure/fresh apple juice. You cannot use apple juice concentrate or sugar or water and call it a cider, even though that is allowed in the US.

VC:  What forgotten cider making styles do you currently incorporate into your cider making?  Have you created some styles of your own?

NW:  Ciderkin, and boiled cider are two styles I’ve dug up and used with great effect. I make a ciderkin blended with traditional cider for a local restaurant and it goes really well with Spanish-style tapas.

VC:  Do sour beer making styles like gose influence your cider making?

NW:  Gose is one of my favorite styles of beer, due in large part to the acidic, palate-cleansing nature of the drink. I don’t do much in the way of souring per se, although I do get some souring in some of my barrel aged offerings.

VC:  When it comes to yeast are you currently into wild, cultivated, or a combination, and what determines which one to use?  

NW:  I do a small amount of wild fermentation, primarily Tepache (fermented pineapples). Other than that, I stick to exclusively beer yeasts. I don’t use any white wine/champagne yeasts anywhere in any product. Beer yeasts contribute such a wide range of flavors that so I’m always excited to add more flavor to my ciders.

VC: What ingredients, if any, do you consider to be off limits when it comes to cider making.

NW:  None.

VC:   What is your dream ingredient to use in cider that you haven’t been able to use yet? 

NW:  Gold flakes, ash from Mount St Helens, rocks, lots of saffron threads.

VC:  Any failed experiments?  What did you learn from them?

NW:  See https://untappd.com/b/reverend-nat-s-hard-cider-angel-of-death/846818 and https://untappd.com/b/reverend-nat-s-hard-cider-kumiss-mongolian-milkwine/1128069

VC:  How would you compare the US cider making movement to ciders made in Europe?

NW:  Like most differences between the US and Europe, we are experimentalists and not afraid to fail. So our cidermaking style knows no bounds and tends not to follow any rules. Thankfully our customers are along for the ride and embrace new ideas.

VC:  When your home do you drink beer, or wine?  What are your preferred styles?

 NW:  I drink 95% beer, the rest cider, strongly skewed towards my own ciders traditional European styles.

Pictured below is my favorite, The Passion.  Love it!!!

I want to thank Nat West for taking the time to answer these questions!  Very cool!

Look for Reverend Nat's tap room at 1813 NE 2nd Avenue, Portland, OR, and keep an eye out for them at cider events too!!

Reverend Nat's Hard Cider:
On Facebook:  https://www.facebook.com/revnatscider/?fref=ts
Website:  http://reverendnatshardcider.com/
Instagram:  https://www.instagram.com/revnatscider/?hl=en

NW Cider events:  https://www.facebook.com/nwcider/

Victoria Cooksey:
Check out my cooking, baking, wine, and fine chocolate review videos at:  https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ
Instagram:  https://www.instagram.com/victoria.cooksey/?hl=en
My fine chocolate bar review blog:  http://darkmattersfinechocolatereviews.blogspot.com/

Summer Cider Day Port Townsend, WA 2016

Are your dreams seen through bubble vision?  Are apples, pears, cherries, and blueberries your favorite fruits?  Do you think everything tastes better fermented?  Diagnosis:  hard cider fan. The treatment:   keep reading!

The 6th annual Summer Cider Day in Port Townsend, WA just took place on August 6th.  I loved this event just as much, if not more then the one last year.  This event features around 70 ciders from makers in both Washington, and Oregon.  

I was very pleased to see the return of New West Cider which really caught my attention last year with a cherry cider.  This time I sampled Black & Blue made from Pacific Northwest blackberries, and blueberries.  This cider is very light, and refreshing.  (Living in the Pacific Northwest, I can tell you the berries grown here are amazing!). 

Anthem Cherry cider had a bit of a cherry cotton candy on the nose, but not a sweet taste.  Very good!

Nashi Orchards was one of my favorites last year (I think I tried everything they brought last time!). New this year was their barrel fermented cider which is aged in French oak barrels.  Very nice!

Luckily, I'm able to find some of 2 Towns Ciderhouse at the Co-op here in Port Townsend.  (My fav is Made Marion with Oregon marionberries).  I tried The Bad Apple this time, and it had a bit of a mead taste to it (this item is made with honey).  Very approachable. 

Snowdrift Cider Co. out of Washington had this amazing pear wine which is made is the Champagne style which lends to an elegant product, with the smaller, high quality bubbles.  I found this one to have a unique nose, and flavors of butter, and popcorn, along with the pear.  Very nice. (I have a bottle in my fridge right now). 

Reverend Nat's Cider The Passion earned my pick for best cider at this particular event.  I never imagined I would say that in regards to passionfruit in cider, but it's so true!  The passionfruit comes through in such a well balanced way with the vanilla, and coconut rounding out the flavor, as well. The nose, taste, and finish in this cider is so complex, and tasty.  Sorry to have to inform you this is a summer seasonal, so grab some ASAP, or you'll have to wait until next year. (I also have a bottle of this one in my refrigerator right now).  

Summer Cider Day also offers a "store" to purchase full-sized bottles of your favorite cider.  

Did you attend this event?  If so, what was your pick for best cider?  What ciders do you have in your refrigerator, or in your hand, right now? 

Cheers!!!

Reverend Nat's Cider:  http://reverendnatshardcider.com

Snowdrift Cider Co.:  http://snowdriftcider.com/

Nashi Orchards:  http://www.nashiorchards.com/

2 Towns Ciderhouse:  http://2townsciderhouse.com/

Anthem Cider:  http://anthemcider.com/

New West Cider:  http://www.newwestcider.com/

For more cider events in Washington check out:  http://www.nwcider.com/

Follow me at:  https://www.instagram.com/victoria.cooksey/?hl=en
Catch my cooking, and chocolate review videos at:  https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ
Check out my fine chocolate bar review blog:  http://darkmattersfinechocolatereviews.blogspot.com/

El Rey Caoba 41%, Mijao 61%, and Gran Saman 70% Reviews

I've been wanting to get my hands on some El Rey chocolate for quite awhile, but instead of bars, I've only been able to get some samples which I will review here.  (I ordered these from http://www.worldwidechocolate.com/ ).

First up is El Rey Caoba 41%

Color:  Light/medium brown.

Nose:  Milk (like condensed milk), cream, vanilla.

Texture:  Smooth.

Taste:  Milk, caramel, cream, latte.

Finish:  Short, no acidity, touch of dark fruit like blueberry/blackberry.

El Rey Mijano 61%

Color:  Dark brown.

Nose:  A bit of raisin, dried blueberries, latte.

Texture:  Crisp, smooth, luxurious.

Taste:  Hints of butter, marshmallow cream (but not sweet), Americano drink, blueberry, drinking hot chocolate.

Finish:  Medium/long finish.

El Rey Gran Saman 70%

Color:  Dark brown.

Nose:  Citrus, light orange/clementine, butter.

Texture:  Very crisp snap, smooth.

Taste:  Oak, some light acidity, grassy, black coffee, raisins, a touch of green tea.

Finish:  Medium/long finish, some grassy notes. 

Has anyone tried any of El Rey's chocolate bars?  Let me know what you think!

Victoria Cooksey

El Rey Chocolate:  http://www.chocolates-elrey.com/

If you are into fine chocolate bars check out my other blog: http://darkmattersfinechocolatereviews.blogspot.com/

Check out my cooking, and chocolate review videos at:  https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

Follow my on Instagram at:  https://www.instagram.com/victoria.cooksey/?hl=en

Egg and I Farm Chimacum, WA for Fresh Eggs and Pork

Egg and I is a book that was published in 1945, and was written by Betty MacDonald.  This book then inspired the making of all the Ma and Pa Kettle movies.  Egg and I Road is near Chimacum, WA, and just happens to be around a 15 minute ish drive from where I live in Port Townsend, WA. 

Now you can go to Egg and I farm on Egg and I Road for awesome free range chicken eggs, and fresh pork made from Tamworth pigs (these pigs originated in the United Kingdom).  This farm allows the pigs to grow at their natural rate which lends to better tasting products.   Once you've turned onto Egg and I Road you will need to follow it for a bit, and the farm will be on the right side of the road. (I missed it the first time, and had to turn around).

Con't down the drive, and keep to the right when the drive forks.  Park by this building.  

Inside the building is a small refrigerator which is shown in this picture.

In the refrigerator you will find fresh eggs by the dozen, and in the little freezer will be various pork items.  The bulk pork sausage is amazing!!  Often the farmer, Doyle, is around, but if he isn't you actually put the money for all items into the butter storage door on the inside of the refrigerator door. One of the many things I love about living out here on the Olympic Peninsula is all the "pay on the honor system" type places that still exits. 

Look at these gorgeous eggs!  When you get one home, and crack it, you will see how gorgeous the egg yolks are.  Love these eggs!  As of now, they are $5 a dozen, and if you live in the area then bring the containers back each time and leave them on the table next to the fridge.  The chickens are often free range in the field, but a few are occasionally in a large cage for a short time since they are the ones that keep running away!  LOL!  

If farmer Doyle is available he will often show you around, and you might even catch a glimpse of the cute little baby pigs.  

Farmer Doyle has always been very kind, informative, welcoming, and generous with us each time we have visited.  He is definitely the type of person I want to give my business to.  Plus, it's really nice to know exactly where your food is coming from.  The drive to and from the farm is very scenic as well.  I hope you will take the time to check this farm out if you are ever in the area.

Victoria Cooksey

*And they also sell Fuchsias part of the year too.

Egg and I Farm:  https://www.facebook.com/eggandipork/

Check out my cooking, and chocolate review videos at:
https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

Chocolate lovers check out my fine chocolate review blog at:
http://darkmattersfinechocolatereviews.blogspot.com/

Homemade Doughnut and Coffee Stand Olympic Trading Post Port Hadlock, WA

Just a few minutes drive out of Port Townsend, WA towards Port Hadlock is a homemade doughnut, and coffee stand that I've passed, and finally stopped at the other day.  (I was needing a doughnut fix!). This stand has a one way drive through around it, so no need to even get out of your car. (There is a parking lot too).

Just look for this sign by the side of the road:

When I was there the doughnuts were all either vanilla, or blueberry, but each of those categories has different styles like old fashioned, topped with coconut, topped with nuts, etc. This pic is a blueberry doughnut believe it or not. 

This pic shows of the blueberry inside.  I liked that the doughnut had that initial crisp mouth feel that only a fresh doughnut provides.

If you are visiting, or a local, it's worth a short drive to get some doughnuts, and I rather enjoyed my latte from there as well.

Victoria Cooksey

Check out all my cooking, and chocolate review videos at:

https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

Chocolate lovers will enjoy my other blog:
http://darkmattersfinechocolatereviews.blogspot.com/

Graysmarsh Farm in Sequim, WA for berry picking

Each year I head over to Graysmarsh Farm over in Sequim, WA (about a 45 min drive from Port Townsend, WA) to pick fresh berries at great prices.  Last month I picked several pounds of strawberries (many of which now reside in my freezer for smoothie making).

The strawberries show up in June, and then blueberries, and lavender become available for picking in July.  Check their website out for the exact season, and other berries that are available as well.  This is an activity that both adults, and kids love to do.  And I must say that here in Washington State we have amazing berries!  I'm talking strawberries that actually taste like a strawberry, and are juicy, and sweet.  Yum!!!

I also like to grab a latte at: https://www.facebook.com/Rainshadow.Coffee.Roasting whenever I'm over in Sequim.  

Be sure to check out my other blog for fine chocolate bar reviews: http://darkmattersfinechocolatereviews.blogspot.com/

Happy picking!!!

Victoria Cooksey

Cacao Bean Tasting: Trying 4 Different Cocoa Beans

Just yesterday I completed an exercise in trying four different cocoa beans by taking off the shell, grinding the nibs (each style individually), and then focused on both the smells (in whole bean form, and then after I ground the nibs in my clean, coffee grinder), and tastes of each sample. Then I tried each sample with a touch of regular sugar.  (Please note that you wouldn't want to do this with beans that look moldy, or damaged).

This first pic is of the Porcelana beans in whole form.  

Venezuela Porcelana 2015 This bean had practically zero acidity, bitterness, or astringency.  The whole bean had a touch of vinegar on the nose, cocoa, minimal fruity, and minimal spicy notes. The nose once the nibs were ground up was lots of cocoa, caramel, buttery, sweet, earthy.   When I tried the grounds with the sugar it stayed cocoa powder, and earthy, but a little astringency came out.  This was easy to chew due to the flavors, and lack of unpleasant  tastes. Mild.

Tanzania Kokoa Kamili 2015

The raw beans had a high cocoa, and fruity smell, with a hint of spice.  The taste of the ground up nibs was fairly bitter, and some acidity noted.  The aroma of the ground nibs was high in cocoa, and very high in fresh fruit, mildly buttery, and a bit of sweetness.  When I tried this with the sugar the sugar masked the flavor a lot, it was less acidic, rather plan tasting. 

Mexican Chiapas  2015

The raw beans smelled lightly nutty, and fairly spicy.  The taste had a lot of bitterness, and some vegetal notes. There was also some umami, and some acidity/sour smells to the ground nibs.  When I tried it with the sugar there was more of a malty taste, and it was less bitter.  This one was the toughest one to chew due to the flavors, and bitterness to start.

Bolivia Criollo/Trinitario 2015

The raw beans smelled slightly of vinegar, and earth, a bit of cocoa.  The ground up nibs had mild acidity. and barely any bitterness, nor astringency.  The taste was high in cocoa powder, and a tiny bit of nut, spice, and earth.  When tried with the sugar I con't to get the cocoa notes, and overall the flavors stayed the same.   This, and the Porcelana were the two most pleasant to taste in ground up form. Mild.

I was surprised at how much trying a bit of sugar with the ground nib samples really changed the flavor.  On 3 of these 4 samples the sugar made a huge difference.

Hungry for more chocolate info?  Then check out my other blog:  

http://darkmattersfinechocolatereviews.blogspot.com/

To order a 4 pack sample of cocoa beans check out:

http://shop.chocolatealchemy.com/collections/cocoa-beans/products/cocoa-bean-sampler-pack

See you next time!!!

Victoria Cooksey