It has recently come to my attention that I eat a ludicrous amount of chocolate.
That is all.
François Pralus Brésil Forastero 75% Dark Chocolate
Prior to enveloping my soul in this bar of François Pralus Brésil Forastero 75% dark chocolate, my only Pralus experience had been tasting its 100% and finding it palatable and delicious in a way no other 100% chocolate before or since has been. So you can imagine my excitement upon being given the above bar by my chocolate-habit-supporting American friend, Carolyn.
Pralus is one of the big guns in the serious/fancypants/exquisite chocolate world and, judging by this Bresil Forastero bar, deservedly so. The aroma showcased raspberries, crème brulee, walnut praline, bread and butter chocolate pudding, croissants… it sounds ridiculous, I know, but can we compromise and call it deliciously ridiculous?
I took a bite, and found the chocolate to be thick and rich, like chest-warming whiskey sliding down my throat. This Brésil Forastero 75% is definitely a woodsy bar, but there’s also espresso and hot chocolate mingling with a bitter walnut edge. One small square is immensely satisfying, yet at the same time it’s impossible to not want more.
I noted tobacco and pain au chocolat, molten brownies, smoke, raspberries, a bonfire, and the overwhelming sense that this is real chocolate, that this is what chocolate should be like. In fact, in my tasting notes, I wrote “Cadbury isn’t even chocolate; comparing Cadbury to this Pralus heaven is like comparing a scuttling beetle to a magical incandescent unicorn”.
Gewűrzhaus Lemon Pepper White Chocolate
The last time I reviewed Gewűrzhaus chocolate, a great many Melbourne folk expressed surprise that Gewűrzhaus made chocolate. Look! Further proof! And proof courtesy of the ever delightful Bryan and Jo (whom you likely know as fatboo and fakegf). Thank you Bryan and Jo!
From the outset, I liked that this Gewűrzhaus Lemon Pepper White Chocolate used not just any ol’ lemon flavouring but Australian Native Lemon Pepper spices. Made me feel like I should be putting on my cork hat and dunking damper in some billy tea.
The mottled (almost-green) yellow colour of the chocolate was fascinating, and clearly due to a generous dose of spices. The aroma sent a shock through me, as I swear it made me think of cheddar cheese. It wasn’t bad, exactly, just surprising.
Thankfully, the flavour wasn’t cheese-like. My tasting notes were as follows: quite sweet, ice cream, honey, texture-texture! something faint and savoury in the background, almost hot but not quite, ZING LEMON ZING! lemon myrtle? Tasmanian pepperberry? something bitter, slightly, at the back of my throat, pannacotta with black pepper, very interesting.
Valrhona Caraïbe 66% Grand Cru
With Valrhona, it’s tempting to simply write “silky rich unctuous flowing complex delicious yes yes”. However, this Caraïbe 66% Grand Cru dark chocolate deserves to have its loveliness expressed more eloquently. The aroma was fruity and tangy, with lemon, currant, and lime zest all at play. The melt was intensely silky and velvety, with the overall sensation being of eating something wonderfully, ridiculously rich. Deep caramel, butterscotch, almonds, halvah, sesame snaps, and gooey brownies with hot fudge sauce all came to mind as I happily savoured Valrhona’s Caraïbe 66% Grand Cru.