Usually Valrhona delivers balanced chocolate, even with added flavours, but this is just crunchy sugar. The chocolate is owerpowerd by the sugar shell coating of the pecan nuts.
Not my pleasing to my palate at the moment. Some added salt might have done the trick.
Points to the right —>
Author: Anders
ChocolateTV episode 477
Do try this with coffee. I think it would be great. Me not being a spirits man can feel the heat från the alcohol and the bitterness of it on the back end, still nice treat.
Did I say try it with coffee 😉
Points to thr right —>
ChocolateTV episode 476
Dark and rich chocolate for eating and or baking? Baking I’d say. Consistent flavor through out time. At least the minutes I taste them 😉
Points to the right —>
ChocolateTV episode 475
Rum cake with only chocolate? Sure is a rum flavor, but where is the chocolate?
Points to the right —>
ChocolateTV episode 474
So here we go. A creamy milk chocolate that taste like butterscotch and fudge. Yes. And a bit gooey as well. A treat any day, but not every day.
Points to the right —>
ChocolateTV episode 473
Red fruits in a chocolate that already seems to have that flavor profile. Is it good or not. It’s just a matter of finding out, right!
Points to the right —>
ChocolateTV epsiode 472
From milky scent to chemical flavour. Coverture chocolate made in big batches. Used everywhere, but not a nice treat to my palate.
Points to the right —>
ChocolateTV episode 471
Swedish brand made in Lithuania? Suger free but sweet as anything. Sea salt to counter the sweetness helps sporadically.
Points to the right—>