Author: Anders Nilsson

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Two milk chocolates tested. One from France and one from Italy. Beans from Africa and Mexico. Why is milk chocolate with higher cacao count always nutty in its flavour profile? I don’t know. Do you?
Points- –>

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Valentine’s day chocolates, really? No, just a white and a dark, flavoured. Are they good? Points —>

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Chugging out another chocolatetv episode. Italian chocolate from two different continents but similar beans. What is best? A nice nut choco flavour or a red fruit tart structure? Points awared always available to the right —>

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Short and tasty episode about one of the worlds most prized and expensive chocolates. Points? —>

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Flavoured chocolates. Flavoured with salt? Is that good, is it nice? Can dark chocolate and salt mix?. Points to the right —>

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Last weeks Amano Montayana 70% tried with Domaiane Cros Rose and Le Racine Les Pallieres. Do red fruit driven dark chocloate mix well with rose or red wine? Watch and find out.
Fixed a bug , I think

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Placing two american artisan chocs against each other. Both 70%, both from nothern states, both with South American beans. Can one make chocolate in Montana an Utah? And if so, who’s the best this time

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Take the holiday chocolate leftovers and try them with the champagne from new years eve. Do champagne really go with chocolates?