The scent of pink pepper absolutely rises up to greet you from this chocolate as soon as you open the wrapper.

Taking a bite you can absolutely taste the pepper in the chocolate and it is quite different.  It is intense and peppery but without assaulting your taste bugs.  It is always fun to try something as different as this but without a good supporting chocolate I think the complexity possible with adding pink peppercorns to the chocolate.

This is a different, interesting, fun chocolate but probably not one I’d choose for myself again. Errrr… yuck.

As I once again put these chocolate covered pretzels beyond reach, I have to admit they are addictive. They are sweet but savour, salty but sweet. They are unlike anything. I can’t even compare them to something like chocolate covered popcorn as they are just different.

The chocolate is certainly not couverture chocolate but it is delicious. The chocolate is very sweet and the chocolate I had seemed to be starting to separate slightly but such is life in chocolate.

When you bite in to one, you get immediate sweet, then savoury then sometimes I got salt all as quite distinct flavours. It sounds weird but trust me it works. The whole office will attest to the fact that it doesn’t just work, it is an addictive, more-ish snack.

For you top quality chocolate aficionados who require chocolate to activate your whole mouth, evaluate based on conch time, bean origin and number of detectable flavours, this likely isn’t the snack for you. I love a good, high quality chocolate and after eating it for awhile, I know it makes it difficult to enjoy the other stuff but I did enjoy this so you can pass the bowl down to the rest of us and we’ll have your share (in moderation)!

Yes, you read that right – cheese and chocolate. And yes, it implies eating cheese and chocolate at the same time, in the same bite. I kid you not.

While some of you may have images of a caramilk bar with cheese filling instead of caramel or Mars bars dunked in Dairylee, this was a serious event aimed at demonstrating that the two flavours could balance each other out. Not only that but it also introduced people to high quality chocolate and fantastic cheese.

The evening started off with everyone seated around this table with a glass of wine and a slate plate with the cheese and chocolate pairings in front of them. We got a chance to chat as the rude people who RSVP’d but never bothered to show up never bothered to show and as the evening wore on we decided to start. I got a chance to talk to the chocolatier from Melt and the Gingerbread Girl who was a fellow Canuck – WOOHOO! Soft fuuuuudge!

We had a talk by the owner of La Cave au Fromage about cheese and for each cheese we tried, he explained a bit about how it was made. We had Bleu de Basque which was a ewe’s milk blue cheese from the Pyrenees. I’m not a blue cheese fan but this was OK. Salty, slightly blue but not too blue. The Monterey Cheddar from cow’s milk made in Somerset was a nice cheese and I’d likely go back and buy it with a cool bag to take hole. I think my favourite was the Tomme Brulee from ewe’s milk made in Pays Basque but perhaps not as a cheese on its own as it was too strong but with the chocolate. Yes, I said I’d only eat that cheese again at the same time as chocolate . Next was the Colline Aux Chevre which was a goat’s milk cheese and being very soft it was OK but I had it on bread rather than eating it all with the chocolate then we finished with what looked like a brie but was actually Gratte-Paille from cow’s milk made in France.

For each cheese, Louise the Chocolate Consultant told us about the chocolate we were pairing with each cheese. We started light and worked our was to fully dark. The first chocolate up was the Askinodie 34% white chocolate which was OK but actually when eaten with the blue cheese was delightful. It has a slightly sugar grainy texture though so if you like it sweet, grab a bar. Next up was the first of three Valrhona chocolates being Jivara a 40% milk. I found this too sweet and creamy for my liking but once paired with the cheddar it was delightful. For someone looking for a higher quality milk chocolate, this is a great bar. Then we had a favourite I’ve reviewed before the Manjari 64% – delicious and my favourite pairing. I would happily made a sandwich of this cheese again and fellow girl geek attendee whose name escaped me also liked making these cheese chocolate sandwiches! Then we had the Grenada Chocolate co 71% which was nice but slightly earthy for me though a really delightful dark chocolate and one of the most ethical bars on the planet. If you like dark chocolate, switch to this as you’ll be making a difference by eating chocolate. Lastly was the intense, slightly nutty to me 100% from Valrhona. Wow not even the Gratte-Paille cheese could conquer the intense flavour although they did taste better together.

As part of the extracurricular activities, Dom from Chocablog shared some Matcha Chocolates and some Grenana 85% as well as giving me some chocolate to review – YAY! I shared my precious Soma Chuao bar which is sadly now all gone but I hope to get some more shipped to me (I do have more of their bars though )

Would I do this again? Dear goodness YES! Would I send other people? Actually, I’d use it as a team building evening, a treat for great employees or anything special it was that good and that different! If you’d like to do one, and I’d say go for it, contact The Chocolate Consultant Louise to arrange an evening.

Yes, that’s right, white chocolate with real pure maple sugar! My goodness this is like sugar with flavoured with sugar. Wow. I think I’m never going to sleep again. In fact I think I’ll clean my house, garden and maybe the neighbours too!

The chocolate is really not great and the sugar is extreme but the maple flavour is why you’re getting this chocolate bar. No, wait, this isn’t a chocolate bar – it’s a bar of soft sugar. It tastes like maple sugar and is slightly yellow like maple sugar and so you’re getting just what it says on the tin.

Except chocolate – you aren’t getting any of that… that I can tell at least…

This review is illicit. That’s right – it’s forbidden. Just by reading it you could be part of the conspiracy. It’s risky and so unless you’re ready to defy “her” you’d best change to a different review now.

Why is this such a seditious blog post? Why is there a risk attached to it? How could a mere blog post pose any risk? Well, it’s all a bit mysterious really. Apparently “she” who owns MoRoCo chocolates in Toronto and who has expertly decorated the interior as an upscale bordello to her own bespoke designs does not like “unsolicited reviews”. Therefore by reading it you are partaking in this experience.

I have to say that MoRoCo gets packaging for a gift right. A beautiful lavender bag with almost lime green tissue makes the expensive chocolates in their extreme box a delightful package. It’s a gift for yourself or someone else. The large box holding only 6 chocolates is a bit of a disappointment when you open it as you expect more but I would hope the chocolates themselves make up for it.

I chose 6 that were recommended as representative of the range by the lovely man who told me about their enticing tea and brunch. I would have loved to have had the chance to go back there for brunch or tea and if they thrive in their posh Hazelton Lanes location then I shall the next time I am in Toronto.

FULL THROTTLE – 70% Dark Bittersweet Couverture – Bold Alluring Espresso – dark chocolate dry taste somewhat harsh in the dark chocolate? May have faint chilli powder taste but not espresso for sure. There may have been a coffee bean in there that had softened over time and made it taste like a chewy fruit but it wasn’t coffee flavoured.

A FRESH ONE – 62% Dark Bittersweet Couverture – Creamy Strawberry Balsamic Cream – Small lavender daisies – dark chocolate light interior strongly flavoured in fruit which jars against and does not blend well with the dark chocolate however for other palettes and perhaps after dinner it would be delightful. The balsamic doesn’t blend well to help balance everything off.

Pink large cherry blossom decorated chocolate I’m not sure which one it was – dark chocolate and dark ganache lightly flavoured with a floral flavour. The flavour was delicate and lost in the dark chocolate.

MINTJITO – 66% Dark Bittersweet Couverture – Fresh Spearmint, Lime Essence Aged Rum – White bubbles of different sizes – dark chocolate and some strong fruit flavour without any hint of the spearmint – unpleasant

FLIRT – 40% Deep Milk Couverture – Tangy Raspberry Ganache – Pink Hearts – dark chocolate raspberry my favourite of the lot and probably the only one I liked. It still isn’t as nice as Paul A Young but of the batch it was the one I liked. The lack of quality of chocolate used as a base lets this chocolate down.

CHAI ONE ON – 40% Deep Milk Couverture – Indian Chai Spice Tea – White paisley – milk chocolate – It was awful but this is because of the base milk chocolate which tasted too sweet and slightly artificial. I think the spices were OK and maybe in a different chocolate base they’d be nicer but as it is – yuck.

All in all the chocolates are mediocre but this, I believe, is due to the base chocolate they are using. Switching to Amadei, Valhrona or anything else would help bring these up from a mid-level chocolate to a top notch chocolate shop.

It seems to me that the poor quality of the chocolate is masked by the extremely posh packaging and the matching everything and the location in the expensive area of Toronto. Given what Stubbe Chocolates, Soma and Ambiance Chocolat are doing there are great filled chocolate-makers in Toronto so there is no excuse for using a poor quality base chocolate and making medocire chocolates.

I suppose that’s why “she” doesn’t like unsolicited reviews – maybe she gives journalists a different selection – maybe they get to try the hot chocolate instead or maybe she gives them chocolates made with a different base chocolate. Whatever the reason, this chocolate seems at the moment to be more form than substance.

Marmite. It’s not the first thing you think of pairing 64% Madagascar dark chocolate with. I can taste the Marmite still lingering on my palette like a single note sounded like a clarion call in the morning.

Marmite and chocolate is something only Paul A Young could do and do it he has. Not just any Marmite mind you – this is a think layer of unadulterated Marmite XO – an extra mature variety of Marmite that was launched following research and development.

No joke. Marmite XO. It’s like Twiglets on steroids. And it’s in my chocolate. Not just any chocolate – this is a bar of choc with a thin layer of the Marmite stuff from Paul A Young who I want to adopt me so I can work for dad and eat chocolate every day

Paul Young, one of the UK’s best chocolatiers, is well known for his cutting edge creativity. Love it or Hate it, Paul’s Marmite truffle is one of his best selling and most written about creations inspiring Paul to create a bar using the new Marmite – Marmite XO.

I don’t know what inspired him – perhaps he is among the legions of Marmite lovers. I was on the fence liking Twiglets on occasion – just not a ton at once. Marmite is not something I counted myself as actively disliking.  I was happily on the fence.  This chocolate bar pushed me over the edge though. BLEURGH!

It was the saltyness that hit first, then the sensation of eating a liquid Bovril spread on chocolate. I thought chewing the chocolate would help mingle the saltiness with the chocolate but this just made things worse.  It was like taking lovely chocolate and ruining it by spreading a thin layer of this Marmite XO in between the two slices of chocolate.  I love chocolate, and I love Paul’s chocolate but even for me this was a step too far.

The Marmite XO is spread in a thin layer as the filling of this chocolate bar.  It is thin, unadulterated Marlite XO and it is just enough to give you a heavy hit without it being overwhelming.  Unless you don’t like Marmite which I have only just realised includes me.

YUCK!

Are you a lover or a hater? Go to the Camden Passage shop today, try the new bar free of charge and twieet about whether you love it or hate it. And if you love it they’ll be offering you this exclusive Marmite XO bar for £3.50 instead of £4.50 on the day.

Date: Saturday 22nd May 2010
Address: 33 Camden Passage, Islington, N1 8EA
Opening Times: 11am-6pm

If you drop by mine today I’ll be giving the rest of this bar a new home too! *bleck*

A dark chocolate bee bar that has a Turkish Delight flavour of rose.  It makes it not too floral and quite pleasant.  It’s like Turkish Delight without the chewy gooey bits.

The dark chocolate doesn’t stand out on its own and so the flavour of the chocolate is somewhat lost in the outstanding sweet rose flavour. It doesn’t taste too floral and so possibly rose damask essential oil was used in small quantities.

I’m not sure I could take too much of this bar as after a small amount all I can taste is that Turkish Delight rose flavour but as I do enjoy that flavour, I’m not complaining.

This bar makes a delightful unique change from usual dark chocolate bars and on top of which it is fun.  Why not pick this one and a few others up from Rococo and have a bit of a chocolate tasting at your place?

This “raw” chocolate smells the same, looks the same and seems the same as other chocolate.  It’s hard to understand what is so different about it.

It’s like getting the Choc Chick Kit made up for you by someone else.  I wasn’t a giant fan but it was delicious chocolate and I really enjoyed the choc chick kit and so I gave this a try.  Part of the reason I didn’t like the kit was I couldn’t get the agave syrup to mix right but that was my bad – not a fault with the kit.

So, how is this stuff made?  It is made with 81% cacao solids from the pure unroasted cacao bean and sweetened with the nectar of the agave cactus – a low GI fructose based fruit sugar – and that’s it.

Ewwww…  I like my beans roasted.  Anyway, to the tasting.

The first impression is of sweetness.  Then of a fruitiness of chocolate and then more sweet.  I think it is the agave syrup I’m not enjoying.  Still it is a unique, different chocolate and I think that a lot of people looking for a different chocolate experience will enjoy it.  Me, I don’t.

The truffles from the Pierre Herme concession at Selfridges were somewhat different from ones I would usually try myself.  I didn’t enjoy all the macaron chocolates and so these ones were somewhat worrying.  I am not universally in love with pistachio and yet it seems in vogue with chocolate makers.

Truffe au praline – praline ganache enrobed in dark chocolate and cocoa powder.  The lack lustre chocolate covering the smooth, almost liquid praline ganache was not a favourite of mine.  The chocolate itself was most of the disappointment with a dark bitter flavour common in over roasted bean chocolate and not the Amedei I love.  The flavour then went slightly sweet as though the ganache or chocolate had some added sugar which has not blended.  Yuck.

Truffe au Chocolat au Lait and The Vert Matcha – milk chocolate and matcha green tea ganache, roasted pistachios, covered in milk chocolate and pistachio powder.  I like matcha green tea – I learned about it when I was visiting Japan and learned about the tea ceremony and was honoured to be able to take part in one as the tea mixer (that’s the only part I was trusted to do).  The pistachio was a mistake.  It made the outside too powdery and unpleasant.  It masked the chocolate itself which was yummy.  I would suggest scraping the exterior off and eating the chocolate like that but really – why bother when other suppliers have a more pleasant chocolate.

Truffe Intense – bitter chocolate ganache enrobed in dark chocolate and cocoa powder.  The saving grace of the lot, it was not fantastic with a slightly sour taste and an odd aftertaste, it was at least edible and I did eat the whole thing.  I think it is lovely to create something unique and different but when creating it, I believe it is necessary to create it with good chocolate and the harsh bitter flavour with strange sweet aftertaste tells me that this chocolate is not best.

I discovered the new Pierre Herme concession at Selfridges in London.  The beautiful area dedicated to these lovely pastries is both attractive and practical.  Talking to one of the French assistants I learned that these macarons are not macaroons but lovely almond pastries.

These are made in Northern France and shipped to the UK daily if I understood correctly.  Trusting the assistant to select for me, he chose Mogador – a combination of milk chocolate and passion fruit, Rose – a pure rose concoction, and Imagine – green tea and black sesame together.

The rose was the one I tried first.  It didn’t smell of rose but from the first bite it was unmistakable as rose.  Not overpowering or overly floral, the delicately crisp shell of the macaron was beautifully balanced with the rose cream filling.  A different taste sensation but very pleasant.  Not too sweet it was beautifully balanced.  I finished it all up!

Next I tried the milk chocolate and passion fruit.  The passion fruit was the first strong flavour, with the milk chocolate struggling slightly to make an impression on the palette.  This one was also slightly denser, with the filling more solid and dense than the rose. I left it half way through to come back to later.  It was a bit strong for me flavour-wise.

Imagine is the final one I tried.  The strong sesame flavour was quite overwhelming and overpowered the green tea.  The flavour of the green tea does come through at times and is clearly a high quality green tea with none of the bitterness of the lesser types.  Having been to a few green tea ceremonies while in Japan and having learned as much as I could about the ceremony, I found the flavour took me straight back to the mouth feel of the tea after the sweet.  When the black sesame flavour was prominent I found it difficult to eat so left this one unfinished.

I’d recommend them and since these are all about discovering flavours give them all a try.  There is nothing like discovering something new and yummy!

Next I have truffles and macaron chocolates to try from Pierre Herme.