/ Doug's Chocolate Republic /
Review: Theo Toasted Coconut
Theo Toasted Coconut
Posted: 10 November 2011
Coconut flavor is not an easy feat to pull off.
Coconut could be a good in one thing, bad in another. In Theo's version, the toasted coconut is ground so fine that I could faintly taste it, but I couldn't feel it's flaky texture. The 70% chocolate base and the toasted coconut just did not fit together like a hand in a glove.
price/gram: USD 0.048
Cocoa %: 70
It's always nice to bite back
into Theo again, the Seattle, Washington based company where
all the ingredients are organic and fair trade certified.
Even if it's a mediocre bar, you still feel better about
prior reviews of Theo,
I noted that the chocolate itself, while good, was nothing
that was going to make you stand up at attention. It's
the company's mission and legendary factory tour on 3400
Phinney, where $6 buys you more than that in free sample
chocolate, that keep you interested.
What I love about reading the
ingredients on a Theo bar is that there aren't many, and I
can understand everything that's been added. There are
no fancy sounding codewords that imply preservatives or
additional sugar or milk fat other garbage has been added.
Theo's Toasted Coconut contains only cocoa beans, sugar,
toasted coconut, cocoa butter, and ground vanilla bean.
o milk or milk chocolate to reduce
costs. Theo claims their product is suitable for
is not an easy feat to pull off. As a child, I had
mixed feelings about coconut. I didn't grow up in a
tropical climate and coconut was one of those flavors that
was almost exotic without being completely so. I
didn't love it, hate it, or really like it. Orange,
strawberry, and mint were always flavors I could rely on.
Coconut could be a good in one thing, bad in another.
Now that I
live in a tropical country and can eat coconuts everyday if
I chose to, now that I shave with organic virgin pressed
coconut oil and use the same oil to fry my foods whenever
possible, I can unequivocally say that I've embraced the
coconut. Today, you do not need to pry open my mouth with a
crowbar and force feed coconuts in.
And with that embrace comes
the acceptance of coconut in chocolate bars.
Whittaker's did a
wonderful coconut bar. They toasted the coconut
perfectly and put just enough in the bar so that it added
flavor without dominating and mocking the chocolate it was
in. In Theo's version, the toasted coconut is
ground so fine that I could faintly taste it, but I couldn't
feel it's flaky texture. The 70% chocolate base
and the toasted coconut just did not fit together like a hand in a glove.
Theo's mix of toasted coconut and spices worked much better
in their Coconut Curry
bar, which has only 45% cocoa solids.
Theo has the art of and
commitment to chocolate-making down pat. Combining
flavors and fillings with the right cocoa solid base is
where they could use some tutoring.
chocolate in Washington is good when it's made by Theo. Theo really likes to make it
dark. Dark chocolate is the game. American chocolate by Theo is organic and fairtrade.
The toasted coconut in this dark chocolate is organic, too.