I know I’ve reviewed Pascha chocolate before, but it’s soooo worth repeating. Pascha is one of my favorite bean-to-bar chocolate artisans for a variety of reasons.

One reason, and the it’s the reason I first bought Pascha, was the fact that my daughter can eat their chocolate bars because they are made in a peanut and nut free facility. In fact, they’re free of a lot of things, like the top 8 allergens including soy, dairy, egg, wheat and gluten.

Everything is organic and non-gmo. And UTZ certified, meaning “products have been sourced, from farm to shop shelf, in a sustainable manner” – www.utz.org. You might think since they’ve safeguarded the good, eliminated the bad, and shut down the ugly, that the flavor suffers.

Wrong!

Pascha’s ingredient list is simple with just four items; organic chocolate liquor, organic cane sugar, organic cocoa butter, and organic vanilla. The chocolate is rich with bold roasted cocoa notes, and nutty and earthy flavors. Chocolaty and vanilla notes round out the finish and linger nicely in a pleasant aftertaste.

This 70% Peruvian chocolate is something you can eat everyday and not get tired of it. Two small squares and your taste buds are satisfied. The chocolate melts evenly and releases all its flavor before you’re done with the chew.

This Pascha bar is especially delicious with tea. Right now, I’m enjoying it on an afternoon break with a cup of lemon ginger green tea. (I drink my tea slightly cooled to prevent the chocolate from melting too fast. This also prolongs the flavors of the chocolate.) So good!

If you cannot find this Pascha chocolate bar at a local grocery store, you can find it on Amazon. The bars costs more at Amazon, but at least shipping is free if you have an Amazon Prime membership.

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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