Today’s Chocolatepalooza post (back by popular demand!) has an alternate title to that found above. Behold:
Chocolatepalooza: The Chocolates That Didn’t Get Their Own Posts Because I Fail At Photography And Couldn’t Take Enough Sexy Photos Of Each To Justify To Enable Entire Posts Also Today I Ululated To Help Rid My Friend Of The Demon In Her Throat True Story Almost I Guess You Had To Be There Happy Chinese New Year Also Hello!
It’s probably a good thing that I chose the succinct title instead.
Lake Champlain Sao Thome 70%
Let’s ignore, for the moment, the fact that L.MiteMaster and L.TeachinginTaiwanGoddess sent me this and the following chocolate over a year ago, and focus instead on expressing a bottomless bucket-full of gratitude to them for so kindly congratulating me (with chocolate) for the PhD I soon after said farewell to. Dear L-squared, thank you for not making me send the chocolates back. I miss you both.
The aroma of this Sao Thome dark chocolate encompassed rich cocoa notes, redcurrants, beer, pineapple, lemon, and natural yoghurt. In other words, this chocolate forewarned of tanginess as a central thematic*.
Surprisingly, my first thoughts upon tasting this chocolate related less to tangy than woodsy flavours, but lemon and pineapple did appear. That said, I liked this Sao Thome far more than I usually like tangy chocolates, because there was so much else going on flavourwise: muscovado sugar, toffee, mocha, purity, lingering and full-bodied chocolatiness, golden syrup, brazil nuts, molasses. Yes, I enjoyed this dark chocolate.
* Wow. I really just wrote that sentence. “Central thematic”?! Sheesh.
Lake Champlain Spicy Aztec
It’s hard for me to review this Lake Champlain Spicy Aztec dark chocolate flavored with pumpkin seeds, cayenne, vanilla, and cinnamon. Why? Because I love it so, and because I bought it so many times while at UVA that tasting it now is like tasting memories. Memories like wandering UVA’s beautiful Jefferson-designed grounds. Sneaking bagels and cups of Cinnamon Toast Crunch out of Runk Dining Hall. Cheering on our football team (Wa-hoo-wah! Wa-hoo-wah! U-ni-V Vir-gin-i-a!). The apartment a family friend lent me for a week at the end of my exchange. Dancing to 99 Luftballons at 3am in the morning.
However, I’ll at least try to describe the taste for you. This Lake Champlain Spicy Aztec dark chocolate was rich and silky, perfumed throughout with the almost-fruity kick of cayenne, the beautiful sweet roundness of vanilla, and the warmth of cinnamon. The pumpkin seeds were fresh-crisp and nutty, and oh! I loved it so. Thank you, L-squared. Much happyface indeed.
Whittaker’s Dark Ghana 72%
I’ve used Whittaker’s Dark Ghana 72% previously in my Chocolate Date Meringue Torte, and would happily use it more often in baking if only my local Coles stocked it instead of the dastardly Cadbury. Laura, you get me, right?
The aroma of Whittaker’s Dark Ghana drew me in right away, with coconut and toffee bursting forth amidst the scent of swirling chocolate. Also brownie batter. Mmm, brownie batter.
The first sentence (if you can call it that) I wrote upon nibbling this chocolate was “marshmallows, malt… YUM YUM, what is that? something a little like burnt caramel but not burnt… condensed milk but darkdark”.
I also typed the following words: pain d’epice, cinnamon, smokiness, flourless chocolate cake, demerara, strawberry, vanilla.
I may or may not have simply been envisioning dessert by the end there.
And thus ends Chocolatepalooza the Second.
Question Time: Are you a fan of ululating? Or, at the least, of saying the word “ululating”? If not, I think you should find an empty room and get some shriek-warbling out of your system. Do a bit of wild dancing, too. And then come back and answer the questions again.