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Good & Evil Chocolate Bar - Review

Good Chocolate, Evil Price Tag

The Good & Evil Bar, made with Peruvian Nacional cacao, was created by renowned culinary figures Eric Ripert and Anthony Bourdain

Eighteen bucks for a 75-gram bar of chocolate? Really? Bad boy Anthony Bourdain and French hottie Eric Ripert are certainly among our top chef crushes, but we can't imagine paying over $100 per pound for a candy bar unless one of them personally unwraps it for us. On the plus side, we love the black-and-red packaging of the pair’s brand new Good & Evil bar, and we do very much like the silky product itself. The Good & Evil bar (you can take a wild guess as to which toque’s naughty and who’s nice) boasts 72 per cent Peruvian Nacional Cacao, allegedly the rarest cocoa bean in existence. Master chocolatier Christopher Curtin, whom the two chefs enlisted for this exclusive project, chose only the Premier Cru Superieur beans from the first harvest on a remote farm in Peru. Next, the beans traveled to Switzerland, where they were processed in an antique conching machine. Now this very international and delectable product is available stateside at Eclat Chocolate. We enjoyed its rich taste, cocoa nib-crunch and sophisticated aftertaste. We just wish the price tag wasn't so evil.

Price: $18 (2.6 oz)

For more information, visit

Reviewed by Sylvie Greil

Related Content:
Eric Ripert's Le Bernardin is one of our 2012 Top 40 Restaurants in the U.S.
Read's restaurant review of Le Bernardin
Read our cookbook review of Avec Eric: A Culinary Journey with Eric Ripert
 More about Anthony Bourdain
Read's restaurant review of Anthony Bourdain's Les Halles

(Updated: 12/21/12 SG)

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