A recent customer visit for my real job took me by Danville, a small suburb east of the Oakland/Berkeley area. For a while, I have been wanting to visit Bittersweet Cafe, and remembered they have a location there. Am I ever glad that I made that little detour! The San Francisco area is packed full of places to find artisan chocolate, (Fog City News and Chocolate Covered, for example), and Bittersweet is another top-flight chocolate retailer with a well-educated staff and an astounding selection of the good stuff. All this luxe chocolate goodness is delivered in a friendly, welcoming coffeeshop atmosphere, which strikes me a good tactic for luring unsuspecting, Hershey’s consuming, chocolate neophytes.
Part of Bittersweet's Inventory
Bittersweet’s owners are dedicated enough to the concept of artisan chocolate that they not only make their own micro-batch chocolate, they are planting cacao in Hawaii with the hope of making tree-to-bar chocolate. Their selection of artisan chocolate spans the range from classic European producers, South American companies, and most of the new American startups. The shelf you see here is maybe one tenth of the bars they offer, and if you look closely, you can see Amano, Taza, Patric, Rogue, and Divine. The bar at the bottom left is the storied Amedei Porcelana, the world’s most expensive chocolate (that’s a $16 bar you see…for 1.75 oz) and 30 Rock punchline. (For the record, I bought two bars, and think it generally deserves it’s reputation. It’s not the most complex chocolate I’ve had, but it delivers a nearly thermonuclear chocolate wallop with very little bitterness.) All the chocolate is tagged with reviews written by store staff, who were also nice enough to offer me free tastes of many bars.
Bittersweet makes a few of it’s own bars, and I got their Sambiran, a 70% Madagascar origin dark chocolate. Bittersweet describes it as a very light roast, and that’s no lie. It’s a riot of bright citrus and brandy notes, with some lingering coffee flavors. My first taste out of the wrapper delivered a quick, punchy succession of flavors, but that effect calmed down a little when I resampled the chocolate after a few days. My wife who loves 99% and 100% bars and typically is not a fan of lighter chocolates was pretty addicted to the Sambiran. (“Please move this, or I’m going to eat the whole bar”) My only quibble is that the chocolate was not finished as well as it could be. The tempering was imperfect, with a bit of bloom on the edges, and the overall texture is a bit gritty, indicating a somewhat uneven particle size. Still, I get the sense that, stylistically, Bittersweet is aiming for the White Stripes, not the London Philharmonic.
Bittersweet has three locations (San Francisco, Danville, and the home store in Oakland.) I can’t imagine how the founders manage to pack running three stores, sourcing cacao, planting in Hawaii, and making chocolate, but the results are certainly delicious.