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Chocolate Taste Tests:
The Chocolate Connoisseur
by Chloé Doutre-Roussel. |
Obtain a variety of Vosges Haut-Chocolat Exotic Candy Bars.
Vosges Haut-Chocolat is:
Vosges bars in this comparison, made with an adaptation of the Chocolate Taste Test by Chantal Cody.
They are all milk chocolate (with a dark chocolate boost).
I love the boxed presentation of the bars, and the tasting notes provided. Vosges is sucessful in including flavors that each peak at different times in one bar.
I am bemused by the Goji, and unsure if it is my uneducated palate, or if someone slipped with the pink salt:
Chocolate Bar | Components. | Score. | Judgment. |
Barcelona Chocolate Bar | Dark milk chocolate, hickory smoked almonds, gray sea salt. | 9/10. | Best of this set. Very distinct series of tastes, opening with chocolate, continuing through the smoked almonds, and concluding with the firework of a grain of sea salt at the end. |
Macha Chocolate Bar | Dark milk chocolate, Japanese macha green tea. | 8/10. | Graceful, subtle, delightfully bitter; intriguing and a close second favorite. |
Gianguja Chocolate Bar | 'Deep' milk chocolate, caramelized and roasted hazelnuts, almonds. | 6/10. | Sweet |
Calindia - Venezuela 65% | 'Deep' milk chocolate (with cardamom/walnuts/plums). | 8/10 [C2]; 0/10 [C3]. | C2 likes this a lot.
C3 hates it: "Bottom Line = Cardamom is a bad idea here ... overpowers everything for me. ... Taste = Cardamom jumps out at me and leaves aftertaste (metallic). Dried plum bits are nice little burst of fruit flavor but I don't get any walnut flavor ... the chocolate/cardamom/plum/walnut flavors don't blend or complement each other. Chocolate tastes much more bitter (because of cardamom, I think) than Michael Cluizel Maralumi plantation (Papua, New Guinea) but they're the same % cacao. [How to correct?] Reduce cardamom? Use sweeter chocolate? Add fruit flavor instead of dried bits?" |
Goji Chocolate Bar | 'Deep' milk chocolate, goji berries (supposedly with 'raspberry, plum, and currant undertones'), pink Himalayan salt. | 0/10. | Disastrously strong salt overwhelmed the chocolate almost at once; salt masked any fruit undertones. |
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