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 —>
Tag: bean to bar
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 😉
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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.
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ChocolateTV episode 433
Small batches with different content visavi beans and origin. This one is fairly old, but still had its profile intact.
Malmö Chokladfabrik (MCF)
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ChocolateTV episode 431
Michel Cluizel La Laguna 70% Beans ?
Thick chocolate feel. Buttery and mild. Butterscotched apples with cacao. Almost to mild for 70% cacao, but I like it.
ChocolateTV episode 429
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 —>
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.
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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 😉
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