I’m sure many in the chocolate industry would have no problems applauding Hotel Chocolat for bringing much better chocolate to the masses after generations of absolute rubbish. The sad thing is that Easter has always been emblematic of the chocolate that I try and avoid. So much so that at a child I’d instruct my parents not to buy me Easter eggs as they just tasted of cardboard. It’s been a slow and gradual process for chocolatiers to offer Easter chocolates made of either good or great beans and not full of a whole heap of vegetable fats and other bits and bobs. So I’m over the moon that my wishes have been granted and I finally get my hands on a Hotel Chocolat Rabot egg.
Over the past decade or so Hotel Chocolat’s Easter eggs have been going up in price much faster than inflation and I’ve felt that people with less flexible budgets had been left to the greasy clutches of mass-market chocolatiers. Thankfully now these people are catered for. Not only are there much lower cost small eggs from Hotel Chocolat which start at around £10 but you can go ‘premium’ for a decent price with this Rabot Extra Thick egg. I hadn’t looked at the price before I unravelled the bow and removed the eggs and treats out. I had forgotten that during my visit to one of their stores that it was only £29 (or is it £27 – I think I keep seeing different prices). I honestly thought it’d be around £35 – of course I’m grateful that the true price is markedly less, and I’m sure it’ll be very popular as a result.
What I hadn’t realised during that visit and discussion was that this was an egg of two halves. The first is a 72% Madagascan which has less of the red fruits I’m used to and more of the Papaya/banana notes with a bit of earthiness. It has far less of the acidity I’ve come to expect and none of the Akesson’s Criollo/Trinitario mix that I’ve come to love. It’s more of a chocolate that would appeal to those that have stepped up from their usual dark blend and wanted to try something a bit more ‘authentic’. I get the feeling this one has more Amelonado than Criollo notes.
The 70% dark milk Saint Lucian was also a curious little beast. Of course I didn’t look at the little label before I had any – I’m a bloke. The milk is certainly evident but with a Cappuccino-style flavour that is much softer than the Madagascan. It still doesn’t scream at you whom I suspect many fine chocolate lovers may want, but again, it serves as a good introduction for those new to ‘origin’ chocolate.
The dilemma, however, is that Easter is about ending your abstinence from luxurious food and as that we all know that most of us will consume far too much chocolate over the Easter weekend and trying to consume 350g of chocolate by yourself, especially as it comes with other chocolates too, may actually better shared and purchased with some of their higher cocoa origin bars.
You can get this egg from Hotel Chocolat.