Everything is coming up violets--lipstick, clothing, even renowned chefs are drizzling violet syrup on their dishes. Now the acclaimed French chocolatier, Yves Thuries, has created chocolat noir aux eclats de violette. A word of warning: if you have delicate teeth this is a bar to avoid. Those eclats aux violette are really hard.
When unwrapping this bar, there is only the faintest scent of violets despite the generous number of fragments embedded in the surface. Often with lavender-flavored bars, one has the nasty sensation of having bitten into a bar of grandma's favorite soap. This is not the case with this violet version. In fact, the violets add very little to this chocolate. However, the dark chocolate on its own is very good with a smooth finish and balanced flavor.
We will definitely try an unembellished version for both eating on its own or in baking.
Price: Regularly $6.95 but it has been 20% off at Leonides.
Showing posts with label Chocolate Bar of the Week. Show all posts
Showing posts with label Chocolate Bar of the Week. Show all posts
Monday, May 10, 2010
Monday, April 12, 2010
CHOCOLATE BAR OF THE WEEK
Dolfin Chocolat Noir 70% Cacao
Some chocolate bars make a first great impression whether from an intense whiff of cocoa as the wrapper is removed, or from the flavor on the first bite. Belgian - made Dolfin offered little initial impact.
However, just as the chocolate slides down the throat, floral and fruity - epsecially orange - flavours burst forth.
Although it is a 70% cocoa bar, it seems less bitter than some other dark chcolates. While the snap is consistent with a high-end product the interior is rather rough and pale, the exterior not so shiny.
With its subtlety, we would not use Dolfin in baking. It would, however, be perfect dessert chocolate, a companion for tea, coffee, brandy or a fortified wine at the end of a meal.
Price: $5.95 at Dinah's Cupboard
Some chocolate bars make a first great impression whether from an intense whiff of cocoa as the wrapper is removed, or from the flavor on the first bite. Belgian - made Dolfin offered little initial impact.
However, just as the chocolate slides down the throat, floral and fruity - epsecially orange - flavours burst forth.
Although it is a 70% cocoa bar, it seems less bitter than some other dark chcolates. While the snap is consistent with a high-end product the interior is rather rough and pale, the exterior not so shiny.
With its subtlety, we would not use Dolfin in baking. It would, however, be perfect dessert chocolate, a companion for tea, coffee, brandy or a fortified wine at the end of a meal.
Price: $5.95 at Dinah's Cupboard
Monday, March 29, 2010
CHOCOLATE BAR OF THE WEEK
Soma's Chocolate Exploration Box features four of their artisanal chocolates, created right from the beans, in their Distillery district shop.
Cocoa Latte 60%; Green Tangerine 65%; Dark Fire 66%; Black Science Dominican Republic 70%; all are sophisticated chocolate to slowly savor, not to pop into the mouth and forget.
Cocoa Latte, a milk chocolate is rich, smooth, lower in sugar and higher in cocoa than most other milk chocolates. Green combines a subtle orange essence with dark chocolate, again less sweet than many fruity chocolates. Dark Fire delivers a hit of cinnamon at the front of the mouth before setting the sides and back of the tongue aflame with ginger and chili. Finally, Black Science, from organic Fairtrade cacao from the Dominican Republic, offers a bouquet of flavors. The wrapper claims dried fruit, cranberries and tobacco. Along with the dried fruit/Christmas pudding taste, we sense caramel, and scorched soil. The latter is more a feeling on the tongue than a flavour. The four very different chocolates provide a feast for the mind and the palate.
Price: $20 for 120 grams. Note: Although it is called an exploratin "box" the individually wrapped squares are rolled exquisitely in a bamboo mat.
Cocoa Latte 60%; Green Tangerine 65%; Dark Fire 66%; Black Science Dominican Republic 70%; all are sophisticated chocolate to slowly savor, not to pop into the mouth and forget.
Cocoa Latte, a milk chocolate is rich, smooth, lower in sugar and higher in cocoa than most other milk chocolates. Green combines a subtle orange essence with dark chocolate, again less sweet than many fruity chocolates. Dark Fire delivers a hit of cinnamon at the front of the mouth before setting the sides and back of the tongue aflame with ginger and chili. Finally, Black Science, from organic Fairtrade cacao from the Dominican Republic, offers a bouquet of flavors. The wrapper claims dried fruit, cranberries and tobacco. Along with the dried fruit/Christmas pudding taste, we sense caramel, and scorched soil. The latter is more a feeling on the tongue than a flavour. The four very different chocolates provide a feast for the mind and the palate.
Price: $20 for 120 grams. Note: Although it is called an exploratin "box" the individually wrapped squares are rolled exquisitely in a bamboo mat.
Monday, March 22, 2010
CHOCOLATE BAR OF THE WEEK
Mo's Bacon Bar
With people such as the Dubys and Heston Blumenthal blurring the line between sweet and savoury, a bacon chocolate bar was almost inevitable.
From Vosges Haut-Chocolat, Mo's Bacon Bar features applewood smoked bacon and alderwood smoked salt embedded in milk chocolate. The first revelation to his us when biting into this bar is the milk chocolate. This is not your average cloying sweet milk chocolate. In fact, it is hard to believe it is not semi-or bittersweet. The combined smokiness of the salt and bacon gives added depth of flavour, with the saltiness serving to offset what sugar content there is.
Alas, the texture lacks the impact delivered by the flavour. Rather than crispness and crunch - expectations raised by Lindt's fleur de sel bar - the bacon bits are chewy, and the salt AWOL in terms of texture. Not only that but the bacon seems to stay in the mouth long after the chocolate is gone.
Still, what might have been just strange is, in fact, a fine combination. But then the bacon/sweet fusion has long been a feature in cookbooks from the American South. It is a reminder that everything old is new again.
$9.99 at McEwan
With people such as the Dubys and Heston Blumenthal blurring the line between sweet and savoury, a bacon chocolate bar was almost inevitable.
From Vosges Haut-Chocolat, Mo's Bacon Bar features applewood smoked bacon and alderwood smoked salt embedded in milk chocolate. The first revelation to his us when biting into this bar is the milk chocolate. This is not your average cloying sweet milk chocolate. In fact, it is hard to believe it is not semi-or bittersweet. The combined smokiness of the salt and bacon gives added depth of flavour, with the saltiness serving to offset what sugar content there is.
Alas, the texture lacks the impact delivered by the flavour. Rather than crispness and crunch - expectations raised by Lindt's fleur de sel bar - the bacon bits are chewy, and the salt AWOL in terms of texture. Not only that but the bacon seems to stay in the mouth long after the chocolate is gone.
Still, what might have been just strange is, in fact, a fine combination. But then the bacon/sweet fusion has long been a feature in cookbooks from the American South. It is a reminder that everything old is new again.
$9.99 at McEwan
Monday, August 10, 2009
Bitten: Lindt fleur de sel chocolate
Posted by Jennifer
After two people in a row came into the store this afternoon trumpeting the pleasures of Lindt Excellence chocolate with fleur de sel, we too had to rush out to try it. We were promised little bursts of caramel rather than overt saltiness. In fact, the saltiness hits just as the chocolate slides down the throat. The overall texture is one of creamy smoothness--at a minimum of 47% cacao solids it is not terribly bitter-- with just the occasional crunch of a salt flake.
We would try it in millionaire's shortbread as a counterpoint to the caramel layer. For the more sophisticated palate, we would use it in a chocolate terrine with prunes soaked in Armagnac. Easiest of all, it is a lovely treat on its own.
In a quick jog around our Bloor-Yorkville neighbourhood, we found it at three places, and at three different prices. We bought it at Pusateri's which, despite its reputation, was least expensive at $3.00 per 100 grams. At Shoppers Drug Mart, it was $3.59, and at Rabba, $4.29.
After two people in a row came into the store this afternoon trumpeting the pleasures of Lindt Excellence chocolate with fleur de sel, we too had to rush out to try it. We were promised little bursts of caramel rather than overt saltiness. In fact, the saltiness hits just as the chocolate slides down the throat. The overall texture is one of creamy smoothness--at a minimum of 47% cacao solids it is not terribly bitter-- with just the occasional crunch of a salt flake.
We would try it in millionaire's shortbread as a counterpoint to the caramel layer. For the more sophisticated palate, we would use it in a chocolate terrine with prunes soaked in Armagnac. Easiest of all, it is a lovely treat on its own.
In a quick jog around our Bloor-Yorkville neighbourhood, we found it at three places, and at three different prices. We bought it at Pusateri's which, despite its reputation, was least expensive at $3.00 per 100 grams. At Shoppers Drug Mart, it was $3.59, and at Rabba, $4.29.
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