When I recently showed you my Vosges windfall, and proclaimed that my brother is the best brother in the world because he was the wind behind the fall*, I didn’t expect to be so soon reviewing one of the chocolates for you.
Before you make shocked eyes at me (feel free to make googly eyes though; I like googly eyes), this wasn’t because of any disinterest in my part towards the chocolatey chocolatey goodness. No, it was more about practicality. You see, in my chocolate stash reside bars that have been there for months, not days. Those bars must take precedence.
Except then – O Happy Day! – I discovered that one of the Vosges bars from my brother would expire at the end of this month. So I had to eat it. O Happy Day!
Vosges Marzipan Bar
As we know from my recent foray into making raw vegan marzipan balls, marzipan (raw or not) is a polarizing treat. Therefore, in the interests of fairness, I’ll write two reviews for this particular Vosges creation.
Review #1, aka Review For The Marzipan-Opposed:
This bar tastes like marzipan. Ew.
Review #2, aka Review For Everyone Else (Including Your Humble Wayfaring Chocolate Servant):
Vosges Marzipan Bar isn’t your stock-standard marzipan chocolate confection. In order to set itself apart from the likes of, for example, Choceur’s Marzipan Chocolate, Vosges uses specifically Sicilian** marzipan made from sweet and bitter almonds, adds in a healthy dose of amaretto, and enfolds the lot in silky and glossy 62% dark chocolate.
Oh, and for those inclined towards such knowledge, this bar is vegan and gluten-free.
When I unwrapped and broke into this particular Vosges block, I was pleasantly surprised by the rich-red tone to the chocolate and the glossiness of the gooey-yet-still-solid marzipan. The aroma was, I must admit, mostly just sugar, with a faint hint of almond essence.
I was prepared for the chocolate to play second fiddle to the marzipan in this combination, but I should have trusted more in Vosges. The chocolate isn’t complex by any means, but it does have enough cacao strength to hold up against the almond-heavy sweetness of the filling. There are soft notes of raspberry, cedar, and brown sugar in the chocolate but, to be honest, you’d rather hear about the marzipan and amaretto, wouldn’t you?
After all, it’s so thick and glossy.
A part of me is tempted to encourage marzipan-haters to try this, as I don’t think the bitter almond flavour is strong at all. However, I hate orange in chocolate and will never be able to stomach the combination, so I think I’ll be polite and leave the marzipan-abhorrers alone.
That said, I stand by my belief that the marzipan in this chocolate is very sugar-focused, and is therefore rather innocuous. Its character is more like sweet almond essence than assertive bitter almond, and not even the amaretto, in providing naughts but hints of alcoholic warmth, can cut through the sweetness.
I did enjoy this Vosges Marzipan Bar, and polished the lot off in two sittings, but I’m not distraught by the fact that I can’t get more in Australia.
To be honest, I like my raw vegan marzipan just as much. O Happy Day!
* This makes no sense.
** Never go against a Sicilian when death is on the line!