100% usually are very soapy in character, but this have a high acidity that dampen the bitterness.
Vietnam maakes good chocolate in all percentages 😉
Pinots to the right —>
Tag: bean to bar
ChocolateTV episode 428
62% cacao but yet it melts away quickly, is that the lemonoil, or the pepper, or the what?
stranger flavours, they seem to hover inside a cloud of rosé pepper that is not peppery.
Points to the right —>
ChocolateTV episode 426
So, a citrus flavoured chocolate. If you like citrus flavours, this is the bomb. Maybe it hides the chocolate in a big way, but I still really like it as a treat.
Try you to and see 😉
Points to the right —>
ChocolateTV episode 425
Tropical nose, smooth flavors, kind of an odd bird but still nice chocolate. I guess I have to visit when ever in Oregon again.
Points to the right —>
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 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 —>
ChocolateTV episode 409
Aztec spice, what is that?
Oh, cinnamon, nutmeg, black pepper and chilli. Should have guessd that really.
How is that in a 80% cacao bar you ask? Well, the answer is here 😉
Oh, the points is to the right –>