My first experience of eating chocolate from Aldi was – how can I put this politely? – like trying to poison myself with orange-flavoured arsenic. Yes, Moser Roth Hazelnut Gianduja chocolate, I’m looking at you.
Wait, that wasn’t very polite. In fact, it was incredibly hyperbolic.
Ah, well. I stand by my distaste for that particular chocolate. After all, my mum felt the same way about it, and my mum never lies.
She just takes embarrassing photos of me.
Choceur Marzipan Chocolate
This is the second of the chocolates I bought from Aldi, and after the Moser Roth fiasco I was quite nervous about what might lie beneath the siren-red packaging. I love marzipan when done well, but it can sometimes be so strong in artifical almond flavouring as to burn the throats of unsuspecting tasters.
I didn’t want to be that unsuspecting taster.
Each 40g bar was glossy with no blooming, scratches, or air bubbles to be seen. The aroma was strongly nut-based, with almond extract underpinning the sweetness of chocolate. And the dark chocolate was, certainly, sweet, containing only 48% cocoa content (1% more than Lindt’s Excellence range, actually).
Unfortunately there’s butterfat in the chocolate, which prevents it from being vegan. Some of you might also be interested to know that the marzipan is made of almonds… and then five different kinds of sugar. Sugar, glucose syrup, invert sugar syrup, fructose, and dextrose – it’s like a list of Santa’s reindeer, except not*.
The chocolate is quite thin on top and bottom but has stronger cocoa notes than I’d expected. Happily, it wasn’t cloyingly sweet. I found the marzipan to be lovely, and I think it would be perfect for people unsure about the flavour of bitter almonds. Personally, I love such flavours (see my hazeretti cookies here) so could’ve done with a bigger punch of extract, but I can appreciate the subtle sweet nuttiness threaded through with a faint bitter almond jolt that Choceur opted for here.
The marzipan isn’t grainy, and is only slightly dense in texture. Despite the amount of sugar ostensibly in the marzipan, I didn’t find this chocolate block to be overwhelmingly sweet. In fact, the chocolate and marzipan played off each other nicely, in an uncomplicated but definitely moreish way.
I ate all five of these Choceur Marzipan Chocolate bars in a very short space of time. However, I figure that with all the almonds involved, I was simply doing my bones a favour. Y’know, because of the calcium.
The tasty, tasty calcium.
* I realise that this makes no sense. What can I say? It’s six weeks until Christmas and I’m freaking out.