Olive oil in a chococlate? Well I actually works fairly good and the ginger heats things up abit. The combo with cacao is not for everyone, but try and decide for yourself.
Tasting requires tasting, a lot. Go for it 😉
Points to the right —>
Author: Anders Nilsson
ChocolateTV episode 440
Tasty hazelnuts in a watery milk chocolate, still among the best nuts I have tasted, but it is not chocolate with nuts , instead nuts with chocolate, kind of.
Points to the right —>
ChocolateTV episode 439
Chocolate and ginger, is that really a good combo? Chili seems to agree with cacao, does ginger? Only one who tries will know.
Points to the right —>
ChocolateTV episode 438
Venchi Cremino23,8 %
Three layers of chocolate and almond and hazelnut paste. A typical Italian tradition. Can anything italian be bad?
Points to the right —>
ChocolateTV episode 437
Dried fruit and deliciousness is the words for this chocolate. Criollo beans from Peru. Not bad at all, it’s lika a good dessert wine.
Waiter, can I have one more glass, please 😉
Points to the right —>
ChocolateTV episode 436
Kind of a let down since there is a roasted bitter taste from the chocolate that get enhanced by the sea salt. Nose much more intriguing, but alas, you can’t get everything in one package all the time.
Points to the right —>
ChocolateTV episode 435
Coffee for sure and for the flavor. Kind of sweet too. Wonder if will go great with a cup of , yes say it, coffee
Points to the right—>
ChocolateTV episode 434
Raw chcolate bit, not that raw 😉 Flowery, fruity profile with a higher sweetness then expected. Made of beans from Ecuador, made in Värmland, Sweden
Points to the right —>