Shop local and make a difference globally. Chocolate lovers are a caring, devoted group, and many live this pledge everyday. When you are fortunate to have a small bean-to-bar chocolate shop in your area, supporting that business is not only critical to the business, but to cacao sustainability and fair compensation for farmers in the countries of origin.

I’m lucky enough to have such a local small chocolate business near me - Tabal Chocolate.

Tasting the Great Lakes Tart Cherry Chocolate Bar

Tabal Chocolate’s Great Lakes Tart Cherry is a 70% single-origin dark chocolate sourced from Nicaragua (that's according to the label - their website now says they use Peruvian single-origin cacao). According to Tabal’s website, purchasing this particular chocolate helps to, “…bring economic independence, education, and social development to the hardworking families of the communities surrounding Rancho Grande in Nicaragua”.

The Tart Cherry bar is made from cacao, organic cane sugar, and organic whole tart cherries. The chocolate is rich, nutty, earthy, and a bit smoky at the finish. The cherries are indeed tart, and also chewy and sweet and delicious. Throughout the tasting experience, there is a nice slow melt, with just a bit of bitterness and astringency at the end. All around, it’s a great bar.

I plan on writing more reviews of Tabal chocolates. There are plenty to choose from, each with a great story and and an even greater flavor experience. Here are a few Tabal reviews that I have already completed...

• Tabal Bolivia – Bolivian Single Source Cacao Bar
• Tabal Chocolate – Ka 70% Columbia
• Tabal Dark Chocolate with Mushrooms

Interested in Chocolate Travel?

Join Bryn, students of Chocolate University Online, and other chocolate lovers on a journey of chocolate discovery.

Take a look at the Chocolate Travels website for more information on any upcoming chocolate immersion trips. Please put your name on the no-obligation waiting list if you are interested in more info.

Photo: "Perfect Cluster" by Leif Kurth is licensed under CC BY 2.0 / cropped from original

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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.

Latest posts by Bryn Kirk (see all)

• BarkThins Dark Chocolate Coconut with Almonds - May 22, 2020
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• Mr. Dot Bar Review - May 7, 2020