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Chocolate reviews, part 1

As I slowly savor my way through the stack of exotic chocolate bars I bought the other day, I'll post my thoughts and opinions on them.  For now, I'll cover some bars I'd purchased previously.

Vosges Mo's Bacon Bar (applewood smoked bacon, alder wood smoked salt, 41% milk chocolate)

This was probably the most unusual candy bar I've ever seen.  Bacon and chocolate, you can't really get much weirder than that.  But the flavor was surprisingly mild.  There were small bits of crispy bacon scattered throughout the chocolate, which gave you little bursts of salty smoky flavor, contrasting nicely with the chocolate.  You really couldn't taste bacon, per se, and if you didn't know it was a bacon bar, you'd never guess it. 


Lindt Excellence Chili Dark

Again, another bar that you wouldn't guess what it was made with if you didn't read the label.  It tastes like good, dark chocolate, with no discernible chili flavor.  But as you make your way through a square, you gradually become aware of the feeling of heat, slowly building in your mouth.  By the time you finish the square, it's quite noticeable, but not unpleasant.  If you dare eat a second square, however, the heat continues to build and starts to really burn as you finish.  I don't think I could handle more than two squares in one serving.


Bellagio Sipping Chocolate

This is a very fine chocolate powder that you mix with a small amount of hot milk, two tablespoons for just 1/3 of a cup!  The powder was somewhat difficult to dissolve completely; a small whisk or fork might work better than a spoon.  The result is a thick, extremely rich, bittersweet chocolate beverage.  As the name suggests, you want to sip the stuff slowly; this is not your grandmother's Ovaltine.  One serving is barely a mouthful, but it's much too strong to drink in one gulp.  The package also suggests trying it over espresso.

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mikosquirrel
Jan. 23rd, 2009 10:55 am (UTC)
Chocolate with chili is more traditional than chocolate with sugar.
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