>> Our local Trader Joe's has a chocolate called Unique Origins. There is a
>> "yellow" one and an "orange" one and they are both 71% dark. The
>> chocolate is supposedly a single chocolate rather than your typical
>> blend for consistency. Its really good and Id like to know more about
>> it. I cant find an online source for it (in the US) and TJ says its a
>> seasonal item. Anyone know anything more about this chocolate. I really
>> like it. If you can find it, give it a try.
>>
>
> Almost certainly Chocovic's Origen Unico. The "Orange" one is probably
> Ocumare, the "Yellow" Guyave. The're pretty good, although it's possible to
> get better single-origins, especially from Domori, Michel Cluizel, and
> Amedei. As to where to get Chocovic, http://www.chefshop.com sells them.
> Chocovic's Web site (they're a Spanish company) is http://www.chocovic.es

Actually, at my local TJs it's the Guaranda, not the Guyave.

Also, whatever you do, stay away from the TJ's brand "Reserva" Sao Tome.
This has got to be hands down the worst "named origin" bar currently being
made. The Chocovic is about the same price and much, much, better.

What's up with "named origin"? Single origin doesn't cut it, IMO, when the
origin can be as large as an entire country. I've been searching for a
replacement term (Maricel Presilla suggested exclusive derivation) but have
decided to follow the lead of the wine business: AOC means controlled name
origin. In chocolate the origins are named (country, region, hacienda,
varietal) but the use of the name is not controlled by governing bodies. So
-- AO (named origin) but not C - controlled.

Hope this makes sense. I may be tilting at windmills here.

Clay
~~~~~~~~~~~~~~~~~~~~~~~~~~
Clay Gordon
President, pureorigin
www.chocophile.com