Tranistion from red fruit acidic to dark coffeee and tea bitter brooding.
Don’t worry, thats no a bad thing for chococloate 😉
French artisan choclate from Caribean
Points to the right —>
Author: Anders Nilsson
ChocolateTV episode 416
UK bean to bar, artisan chocolate. Ginger and Lime, it almost reminds me of holdiay season. Surprisngly sweet for aq 70% cacao product.
Points to the right —>
ChocolateTV episode 415
If one looks to enhance chocolate flavours hemp might not do the trick.
Who likes to eat paper anyway?
Points to the right …->
ChocolateTV episode 414
Two layer chocolate bar. Acidic fruit top and bitter cacao, tea foundation.
Swedish name, English brand, Barzilian beans. Chocolate is a global business 😉
Points to the right—>
ChocolateTV episode 413
You would think 40% cacao would enhance a milkchocolate bar somewhat. This did…not
Sweet as candy.
Points to the right —>
ChocolateTV episode 412
we go dark again. Dark nose, dark flavours. creamy dream and a chocolate must. Italians make good chocolate for sure.
Points to the right —>
ChocolateTV episode 411
Madagascar beans seems to always bring citrus to the table (or bar) . Nice falours if you really try to find them, even when 92% cacao is really dry.
Points to the right —>
ChocolateTV episode 410
With a little help from a friend we taste an alternative milk chocolate.
Change dairy milk to coconut milk and sugar to coconut sugar and this is what you get. Not popular among sweettooth people 😉
Points to the right —>