Infuse the cacao beans with Bourbon and then let them dry and roast lightly, will that enhance the original cacao beans? I don’t know, but it sure is interesting.
Points to the right —>
ChocolateTV episode 546
It says Raspberry and Cranberry but there is more lemon jello in it. Weird, right? It seemed to be nuts in it as well, but not metioned. Weird that too.
Well, as a treat it is good, for a chocolate, maybe not so.
Points to the right—>
ChocolateTV epiosode 545
Dark milk chocolate? Very dense and chewy. Kind of a surpise that, but where did the salt go? Long lingering back end, nice for being a milk chocolate. Sure do try it if you find it.
Point to the right—>
ChocolateTV episode 544
So do you like hazelnut paste, then this is for you. I like just that about it, but where is the chocolate? The casing is extremly thin. Don’t remember it being so 20 years ago. I guess everyone new formulas on everything.
Points to the right —>
ChocolateTV episode 543
Mild, cautious, kind of chocolate. Nothing sticks out but it is a very solid chocolate that many will like a lot. Me too.
Points to the right —>
ChocolateTV episode 542
German chocolate with whole hazelnuts that delivers a solid chocolate and a lot of chewing. Not bad, not life changing. People will still like it and eat it 😉
So let’s try another product next week.
Points to the right —>
ChocolateTV episode 541
Want a sugar rush, this is your thing
Want a milk chocolate flavour, this is not your thing.
Sweet, gooey and soggy crunch is not the way to go for me.
Points to the right —>
ChocolateTV episode 540
Dark chocolate , smooth and dry with nice acidity accompanied by red forest fruit. Did I say Vietnamese? Yup. Nice!
Points to the right —>