Chocolate Bars -- Prose list - Chocolats Olivier

Chocolate Maker=Chocolats Olivier

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The American revolution was at its peak, and the popular Louis XVI was king of France when François Olivier opened his confectionery store in 1780. Today, Olivier is the oldest chocolatier of France and also one of the oldest in the world. As it has always done for nearly 230 years, the House Olivier continues to create and innovate with the finest ingredients. Our chief chocolatier controls and is personally involved in the purchase of raw material and in the whole manufacturing process.

France (Toulouse)

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Chocolats Olivier

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Madagascar (comments) 65% cacao: Cocoa 65%, cane sugar, cocoa butter, Bourbon vanilla pod.
Made in a facility that also processes tree nuts, soybeans, peanut, milk, eggs and wheat.
100g (3.5oz.), 81x177mm (3.2x7")
Vic's rating = 7
Deb's rating = 7

Cocoa beans from an african plantation located in the north west of the island of Madagascar in the rich valley of the major Sambirano river. A dark chocolate with 65% cocoa, with notes of citrus, passion fruit and spice (cinnamon). A splendid and persistent finish on the palate.
origin = Madagascar

2009

Saõ Tomé (comments) 70% cacao: Cocoa 70%, cane sugar, cocoa butter, Bourbon vanilla pod.
Made in a facility that also processes tree nuts, soybeans, peanut, milk, eggs and wheat.
100g (3.5oz.), 81x177mm (3.2x7")
Vic's rating = 8
Deb's rating = 8

A delightful dark chocolate from the a [sic] region located on the small African Island of Sao Tomé. Accents of citrus, slight trace of salt and hint of licorice. An exceptional lingering finish.
origin = São Tomé

2009

Tanzanie (comments) 75% cacao: Cocoa mass 75% (Tanzania), sugar, cocoa butter, natural flavor: vanilla.
Made in a facility that also processes tree nuts, soybeans, peanut, milk, eggs and wheat.
100g (3.5oz.), 81x177mm (3.2x7")
Vic's rating = 8
Deb's rating = 8

Who can resist sinking their teeth into this intense creamy chocolate that melts in the mouth. The fruity flavors linger with all of the raw strength, warmth and tanginess of slightly wild Cocoa. Adventurous palates will find it a rather daring chocolate.
origin = Tanzania

2009