If I had a dollar for everything I had to organise, complete, fill out, sign, move, pack, compile, pay for, buy, sell, and overall simply get done in the next two weeks, then I’d have enough dollars that I’d remember to add “buy new wallet” to my to-do list because my current one is falling apart.
For every item I strike off my to-do list, it seems another three get added. It’s like I accidentally created a to-do list with the reproductive powers of a rabbit. Or perhaps two rabbits, because one rabbit can’t very well spawn on its own.
But that’s enough about spawning. Let’s talk chocolate.
Theo Toasted Coconut Dark Chocolate
When A.DazzlingLady handed me a bundle of chocolate bars from America last weekend, my heart whirled to see that every flavour was both new and exciting to me. She’s a clever one, that A.DazzlingLady. I’ve previously adored many of Theo’s chocolates, and so felt confident I could trust this vegan 70% Dark Chocolate with Toasted Coconut to be tasty.
Made with organic and fair trade cocoa beans, sugar, toasted coconut, cocoa butter, and ground vanilla bean, Theo’s Dark Chocolate with Toasted Coconut block was indeed tasty. The aroma was like chocolate fudge sauce and brownies, the coconut was crispy and true-tasting, and the chocolate had tangy raspberry and red currant notes.
(As an aside, I liked Theo’s dark chocolate coconut block far more than Lindt’s version, which used a piddly 47% cacao content and fake coconut flavouring.)
Schoc Chocolates Frankincense Myrrh Gold
First and foremost, I apologise for the blurry photos in this section, which were taken last year with my old broken camera. Second and secondmost, thank you to my wonderful friend Helen for generously bringing this Schoc Chocolate to me all the way from New Zealand. Hurrah for Helen!
It’s not every day I get to eat chocolate covered in 23 carat gold leaf. It’s also not every day I get to eat chocolate flavoured with frankincense and myrrh. In fact, I previously had no idea what frankincense or myrrh tasted like.
Actually, I still couldn’t say exactly what frankincense and myrrh taste like. But I think they’re both delicious.
Nibbling on this Schoc Chocolate with frankincense, myrrh, and gold leaf confused my mind. The chocolate was sweet and floral, but also had notes of honey, ash, roses, and vanilla as well as ebbing undercurrents of swirling mysterious flavours that I simply couldn’t grasp for long enough to put a name to.
But I think they were delicious.
Haigh’s Premium Fruit and Nut Dark Block
When I was in Adelaide last year for my work conference, I picked up this block of Haigh’s Dark Chocolate with seven fruits, nuts, and seeds. A far cry from your bog-standard raisin and hazelnut fruit and nut block, Haigh’s Chocolates throws pistachios, pecans, apricots, cranberries, goji berries, sunflower seeds, and pepitas into the mix.
The chocolate itself wasn’t anything particularly memorable, being mostly sweet-sweet with hints of vanilla-sweet and caster-sugar-sweet. However, the fruits and nuts liberally studded like jewels throughout the dark chocolate were fresh and lovely, with the apricots, cranberries, and goji berries all contributing their respective tangy, tart, and near-savoury fruity flavours, and the sunflower seeds, pepitas, pecans, and pistachios offering up crisp buttery textural fun.
Three bars down, four hundred and thirty seven thousand three to go on my chocolate to-do list. Does anyone have some dollars for me?