Over the course of my chocolate obsession blogging, I’ve been lucky enough to taste chocolate from all over the world. Today, however, marks the first time I’ve reviewed chocolate from the Middle East, courtesy of my lovely friend Robyn of Girl On Raw.
As for the second part of this Chocolatepalooza, well, I’ve reviewed Fremantle Chocolate from Western Australia twice before. Something old, something new, something… wait. I don’t really want to end up eating blue chocolate one day.
Patchi Chocolate originated in Lebanon and, according to Robyn, is the Middle East’s favourite chocolate. It is therefore fitting that Robyn gave me this chocolate, for she is my favourite person living in Saudi Arabia. (Tangent: I can’t believe it’s been almost a year since I ducked off to Brisbane to meet up with Rob. I also can’t believe how much bigger and more adorable Manus is these days.)
Anyhoodle, let’s talk about the chocolate. From the ingredients list on the beribboned box (awesome; my spellcheck says beribboned is a word), I gleaned that these truffles were likely to be milk chocolate pralines studded with hazelnuts and almonds.
Lo and behold, milk chocolate pralines studded with hazelnuts and almonds! I started with one of Patchi’s large lighter-in-colour domes, which was soft, rich, and tasted more like hazelnut paste than the Ferrero Rocher-esque flavour I’d been expecting. Buttery, lightly sweet, a bit caramelly in flavour with a hint of hazelnut gelato, this particular Patchi chocolate turned out to be my favourite of the box.
The other nut-studded milk chocolates were pleasant without being mind-blowing, though that may be due to personal preference. (I’m a dark chocolate lass at heart.) Thank you, Rob, for this thoughtful gift!
Fremantle Chocolate Dark Chocolate Almond Medallions
I was surprised to see butter oil listed in the ingredients for these 58% dark chocolate treats, as it is both unnecessary in quality chocolate and prevents vegans and the dairy-allergic from partaking.
That disappointment aside, however, I did enjoy these nutty dark chocolate treats. The dark chocolate is certainly on the sweet spectrum, sending forth notes of toffee, caster sugar, something floral, and a bit of pear. The dry-roasted almonds were super-crisp, and in a strange way reminded me more of Melrose Almond Butter (not Barney Butter; oh how I miss Barney Butter) than straight almonds. Also a little like marzipan. Which makes sense, seeing as marzipan is made of sugar and almonds.
I’m very clever sometimes, you know.