Rózsavölgyi Csokoládé Spiced Drinking Chocolate
I don’t know about where you are, but here it’s cold. So it’s not the earth-shatteringly cold that we had
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77% Dark Chocolate
At the 77% cacao mass level you’re starting to traditionally get into the more bitter level. Here you’ll often get a bit more of an ethanol edge that some people will find unpleasant. It would be unwise to make sweeping statements, however, as how bitter a bar will be at this level will depend largely on the type of cacao bean used and the conching time.
Bouga Cacao Physalis 77%
Despite being several months bast it’s best, this 77% dark chocolate made with cocoa from Ecuador and produced in Southern France as was very nice and had some very nice, sweet and bitter flavours.
Read moreCharbonnel et Walker Dark Marc de Champagne Dark Chocolate Truffles
They’re all-right I suppose, just nothing fantastic. They were supposed to be dark chocolate, but there was no bitterness about them. Sigh.
Read moreBouga Cacao 77% Hacienda Chocolate Grand Cru
I had hoped for more from this Bouga Cacao bar, but at least it had a very interesting rustic nature that you don’t often I get to try all that often. It was also slightly spoiled in transit so just be aware of that.
Read moreCafé-Tasse Extra Noir
The Café-Tasse Extra Noir was far from being as good as I thought it would be. It really should have had more flavour.
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