If one looks to enhance chocolate flavours hemp might not do the trick.
Who likes to eat paper anyway?
Points to the right …->
Tag: chocolate tasting
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 —>
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 –>
ChocolateTV epsiode 408
Everything from red tea to italian licorice with a bar made out of Dominican Republic cacao.
Yum!
Points to the right —>