After announcing that they have won silver in the Taste of the West 2011 awards for their champagne truffles, Melchior Chocolates from south Devon sent me a massive box with a bag of their truffles secreted within enough packing to ensure they survived the trip.  This is a company that clearly has lots of experience with Royal Mail.

I’m kind of picky about my Marc de Champagne truffles.  The ganache tends to be wet, too loose and poorly made.  Well, I’m a little confused about why this won silver – the ganache is about as firm as you can make it, the chocolate is delightful and I love the cocoa dusting.  Maybe the judges didn’t like cocoa dusting?

The chocolate is indistinct – I’m not clear of the quality but it is a very nice dark chocolate.  The chocolate itself is a thin shell containing the ganache which has been moulded and filled then capped and coated and rolled in cocoa powder.  Or at least that is what it seems from munching my way through most of the bag.  It’s been an awfully long time since I enjoyed munching through chocolates and shared with husband.  Usually it is a stress to taste them and describe but because I had a bag I was able to actually enjoy these and I have and will continue to do so.

Funny thing is, I could swear I’ve visited them before and given husband’s parents used to live in Barnstaple and we used to visit them I probably have

Did I like them?  Yes.  Would I buy them – absolutely.  In fact, I’m a bit sad the in-laws have moved because I’d go on my next visit.  You can buy some online though or you can visit where the magic happens.

Walking in San Francisco is thirsty business so what is a chocolate blogger to do but find the nearest chocolate shop and crab a coffee and some truffles. Imagine my surprise when I discovered Cacao Barry was the chocolate used in Xox Truffles

These truffles are fresh made and stored in a fridge so you can select whatever you want. This shop maintains a bohemian atmosphere and one of an amateur outfit while still displaying clippings of excellence. The shop has been around for years and years and the chocolates have won accolades all their own.

The caramel truffle was unexpected with a sweet orange/yellow almost solid filling. It was very sweet and slightly outside what I expected. While not unpleasant I have to admit it wasn’t probably the best truffle to start with.

The chocolate was as you would expect being Cacao Barry and so you’re really looking at the innovation in fillings here. While not outstanding by my really difficult standards they are exceedingly delightful and I would bring them as a dinner gift for sure as I know no matter what I chose they would be loved.

I guess that is also part of my criticism – there is nothing really outstanding in these flavours and while not offensive they are not exciting. Each flavour is ok but doesn’t stand out. They are inoffensive and not aggressive and sometimes I want Kahlua to taste alcoholic and coffee.

Even the coffee crunch didn’t crunch – or taste too much of coffee. There was just a lack of a flavour that really shone. Perhaps it was my selection, perhaps it was the day, perhaps it was the batch – it could be anything really but when chocolates are stored together in a large fridge like that, it could also be storage.

While these are really good and probably gold medal winners given other chocolate I have eaten and I would absolutely bring them to dinner, I’d prefer a stronger, slightly more aggressive flavour I think Still, I’d really suggest popping by when in San Francisco as it is well worth it!

I was lucky enough to be sent two new flavours from Niko B Chocolates. I met Anthony at a food fair and bought some of his chocolates. I only reviewed the brownie but tried other chocolates which were great. Niko B. Organic Chocolates is the brainchild of husband and wife team Anthony Ferguson and Susan Kench. They moved to Hackney from San Francisco for some strange reason and that’s when Anthony started making chocolate. I was sent 2 chocolates to try and I did to both carefully.

Burnt – a burnt caramel & lemon truffle. The lemon in this truffle is delicious – tart without being sour, lemony without being sweet. The crunchy bits of caramel are delicious and a nice counter balance to the smooth truffle. The caramel pieces do not make the truffle extremely sweet and that means this is a delicious truffle. The chocolate is nice but not complex.

Amore – rose, cinnamon & citrus truffle – this lovely square ganache chocolate is delicious with a cute topping. The rose is up front and in your face as a flavour. It asserts itself and hangs at the front, hiding the citrus which is there lurking in the background. The cinnamon was a bit difficult for me to sense but I had a slightly dulled palette when I tried these.

I’ve always loved what they were doing at Niko B. Chocolates and these two new chocolates are delicious. I’m pleased to see that they are continuing to make excellent, organic chocolate as well as composting and using recycled and biodegradable packaging.

Darker and chocolaty does not have to mean bitter though as I have discovered recently it cam mean sweeter than milk *ptwey*  Thus it was with some anticipation that I got and tried these dark chocolate truffles.  I’ve had mixed experiences with Charbonnel et Walker but I’m always willing to try in the name of fairness anything pretty much (yes, I promise I will try the chocolate covered liquorice soon).

These chocolates are quite luxurious in look.  There is the traditional round box with the gold foil printing.  This is somewhat iconic and so when I saw it with some Harrods-own chocolates in the airport I wondered if Charbonnel had a whiskey truffle.   You break the crown seal which reminds you these chocolates are by royal appointment to HRH.

The first impression I had was that these did not smell as boozy as the pink champagne truffles I had tried.  This is likely because they are made with a dark chocolate whose scent will be competing with the booze of the marc de champagne smell.  The dark chocolate shell is thick but not too thick.  It has a cocoa powder exterior which *always* means I end up with brown splotches all over my nice beige sweaters but who cares

The dark chocolate here is slightly sweet and the thickness of the shell and composition of the chocolate means there is an additional firmness that isn’t present in the pink champagne making it slightly more challenging to bite in to without making a mess (and says as she tries to get cocoa powder out of her shirt).  The flavour of the ganache is sweet but not as sweet as with the pink champagne.  The ganache isn’t too firm but it has a thicker consistency meaning it was firm to the touch and when bitten in to, held the impression of my pearly whites.  The flavour of the marc de champagne (Marc de Champagne is made from the wine press residue of Champagne production – it is not actual champagne) is less aggressive in these truffles and yet still comes clearly through.

I like both slightly sweet and quality chocolate so for me these were lovely.  At over a pound a truffle (they retail for £11.75 for they would be a welcome gift!

When I opened up the package and saw the pink box, I thought it was so cute.  I’m a sucker for beautiful packaging and the Charbonnel et Walker Pink Marc de Champagne truffles certainly come in a cute box.  The pink box with its gold lettering was sealed with two gold stickers so I knew the treasures inside had not been scoffed by anyone else.

The first scent that reaches you when you open the box is boozy.  The smell of what must be the champagne rises up to greet your nose and promise alcoholic treats within.  Each of the truffles as you look down at them invites you to enjoy them slowly.  Their white chocolate exterior is coloured pink and dusted with powdered sugar.

I can sort of imagine the luxurious surroundings these chocolates were once enjoyed in.  I can imagine a romantic period drama, the drawing room… Ladies in their posh frocks sitting around drinking champagne or tea delicately from the most elegant china or crystal.  The chocolates themselves, having arrived from a chocolate shop with a royal warrant, placed on a sterling silver tray and offered to the guests.  These guests would see the beautiful white chocolate exterior and, biting in to one, the darker chocolate ganache within. It might really tickle their fancy to see that kind of contract and would be just the kind of thing Victorian England would find delightful.

Fast forward to today and chocolate is no longer a luxury enjoyed by only the posh for special occasions (or the traders dealing in stocks and shares).  It is common and available everywhere.  The Charbonnel et Walker name endures and while their chocolates are no longer dried on the rooftops of London they are still located in the heart of London.  These rather large pink champagne truffles are actually kind of sweetly nice.  They are not Paul A Young or William Curley or Paul Wayne Gregory but those gentlemen are pursuing a different quality in their art.  These chocolates, while offering the perception of being posh, are more accessible to the mass market.

I can understand why these are a best-seller these days.  They are strongly scented and we taste with our nose.  They are not challenging and they are sweet.  This means they have a mass-market appeal a black sesame chocolate might not have.  Champagne is still seen as a luxury and while they may not have real Dom Perignon in them like the offerings from Demarquette (who should send me some for review of course) they still have that luxury association and that sells.

These chocolates are going to be very popular this Valentine’s Day and I can see why.  Cute pink and gold box, large round white chocolate exterior, non-challenging interior, sweet, smells boozy and has the real look and feel of luxury.  For an awful lot (thousands I’m sure) of people, this is luxury.  And I’ll have another one please

I’m not the world’s biggest fan of Belgian chocolates or pralines but I will still try them and I will still rate them on the basis of their merits.  Most of the chocolate I try is of the ganache variety which I love but every once in awhile I’ll get some chocolates which surprise me.  Such was the case with these chocolates.

When I opened the box of LB Truly Chocs chocolate selection, I wasn’t expecting a lightly whipped airy mousse filled chocolate with different fillings.  Indeed with centres called things like “truly mulled wine” I did expect a ganache so it was a surprise to discover this was actually a truer Belgian chocolate than most who make the claim.

The chocolate I chose first was the one with the glitter, not because of the glitter but because it was truly mulled wine.  Biting in to the hard shell and through the whipped centre, I was reminded of the type of chocolates you get from Leonidas – sweet and buttery.
There were two mulled wine flavours and one was white chocolate so no excuse for those of you who only like white chocolate – now you can gobble down a festive flavour!
Truly chocoholic was next and again this was a sweet chocolate with a whipped centre.  I was somewhat caught up in the sweetness but in fairness this is a white chocolate outer shell, darker chocolate whipped centre.
The Truly Irish Cream has a distinctive Irish cream flavour but like the mulled with the alcohol was subtle.  It is safe to eat these and go back to work

Using Callebaut chocolate means these chocolate are nice but not top notch.  I think what LB are doing is innovative and while I might not choose to nosh on them like Twix Fino, I do think that a box of these from the shop would be special.

For a really Christmassy treat for someone who likes sweet chocolate, get the sleigh and get some truffles in it.  Keep it festive with mulled wine, cherry, mandarin, chocoholic, ginger and nut petit-four!

A little while ago I went to a whisky and chocolate pairing. I’m not a big whisky drinker as I always saw it as a very unfeminine, masculine drink. The few tastings I have been to including the lovely Compass Box and the recent Macallan tastings have changed my mind about this so much so that I assisted another woman at duty free choose a Macallan whisky to purchase.

Chocolate is something else I am passionate about and after helping her choose some Hotel Chocolat chocolates and The Macallan Whiskey Makers Select, I felt I had done my duty to a fellow discoverer of whisky and settled back for a long flight. I also finally found time to formally write up the multitude of notes I had taken on the night.

Something that most people may not be aware of is the extreme effort that goes in to pairing a chocolate and an alcohol. Gerard Coleman (the sexy accent seems to be a cross between Irish and French) and his colleagues from Artisan du Chocolat worked diligently on trying to find the right chocolate to pair with The Macallan whiskies to create the perfect truffle. They went through a large number of types of chocolate in an effort to pair them up and then invited chocolate experts, chocolate and whisky bloggers, and whisky experts to confirm their findings.

The evening started simply enough with this gorgeous array of whisky on the table. I sat under the image of a canopy of cocoa trees, as a table that looked like a giant chocolate bar. I must admit I was looking forward both to the sampling of everything and buying some more chocolate from Artisan du Chocolat whose sea salt caramels I have become somewhat addicted to. I was prepared to taste the whisky but worried it would again be too strong for me.  We had a delicious Cocoa Pulp Bellini which was apparently part of Artisan’s Chocolateria cocktail menu.  It was served to thirsty, hot and tired me in a champers glass with cocoa pulp topped up with prosecco.

We were educated brilliantly and expertly by both the Macallan expert Toby Shellard and Gerard Coleman himself from Artisan du Chocolat. The pairings weren’t always to my taste as I am not a fan of the stronger tobacco flavours (thus why I prefer the arriba nacional bean from Askinosie chocolate grown in Ecuador) nor the current penchant for using Tonka beans however the chocolate was both changed by, and changed the whisky. It was a fascinating sensation and one I didn’t realise was possible.

We tried several whiskies – Macallan 15, Macallan 12, Macallan Select Oak and Macallan Whisky Makers Special Edition.  Now, one thing you may not have known is that whisky is matured in different barrels and the previous occupants of those barrels is what can give whisky its distinctive and changeable taste.  For example – it wasn’t so much the age as the oak I loved in the Macallan 15 whereas the Macallan 12 was too dark for my liking having been matured in oloroso casks. We were given a glass of this on the table and the sweetness of it with the whisky just didn’t sit well with me.  I had always thought it was the water that it was made with but no – it is also the barrel it is aged in.

It would be interesting to get more women from my social circle involved in trying whisky and learning about it.  I wish I knew more and could have a bunch of friends around for an evening to try whisky out.  I’m fond of neat rum but whisky is probably wrongly overlooked by people who don’t understand it or like me, have tried the wrong ones and just need to be shown they don’t all taste like you wither drank the bottom of an ashtray or swamp water.  Some, like The Macallan and Compass Box, are wonderful.

In the end, I fell in love with the Select Oak and Orange Blossom and Orchid Milk chocolate from Artisan du Chocolat.  I’ll be reviewing some of the chocolate bars from that evening on their own. I really think that whisky needs to lose the exclusively guy drink image because it can be extremely pleasant. I might not choose it over a rum in a bar with a high quality selection of rums but I would definitely choose Select Oak over a mediocre rum – or to enjoy with chocolate In fact I fell in love with it so much, I made a point of buying some on a recent trip and convincing an American woman at duty free to buy some as well.

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.

As you open the box, you can smell the champagne and the inside of the lovely purple box holds a bunch of these lovely balls of goodness just waiting to be shared.  There are plenty in each box and a thick chocolate shell on the chocolate ensures none will be broken when they are received.

Each chocolate is covered in powdered sugar on the outside.  Biting through the think chocolate shell you bite in to a lovely, almost liquid centre of the champagne ganache.

This truffle is very sweet – from the powdered sugar outside through the sugary chocolate, it is sweet all the way down.  Too sweet for me.  The chocolate as well is not the highest quality but it is firmly better than some other chocolate shops.  The trade off between high quality chocolate and shelf life has been measured and weighed and balanced as carefully as possible, meaning Prestat seem to have worked to create a transportable great quality chocolate.

A special treat, it is likely to be enjoyed by everyone and the beautiful box is extremely sturdy so it’ll survive being moved – if there are any left to be moved once the box is opened!

There’s something about champagne truffles that makes them wonderfully special no matter what.  These have earned a firmly wonderful place in the “great” chocolate section.

I have to admit that M&S is not the kind of place that I would expect to get any kind of decent chocolate at.  OK chocolate I’ll give you but to move in to the GOOD or even TOP NOTCH categories, you really need to be doing something outstanding.

It was a bit of a surprise when I discovered just how good these Belgian chocolate truffles were.  They are dark chocolate lightly dusted with cocoa powder and as you can see, they aren’t the best looking chocolates.  Bite in to one and you’ll know why they made it to my GOOD chocolate list.

They are smooth to melt in your mouth with a slightly fatty texture but not unpleasant flavour.  The chocolate itself is not top notch but is a pleasant rich chocolaty flavour which is almost like an intense hit of high quality hot chocolate in a truffle.

There is no shell to this truffle and no inner ganache filling but it is the kind of chocolate you need just one of and the chocolate flavour remains in the mouth, making you feel satisfied for longer.

Dissecting the chocolate itself into flavour notes is like trying to sift through mud – no one note of the flavour stands out and it just all mixes together in the mouth which does not make it unpleasant but does not make the chocolate outstanding.

I use this chocolate as a way of showing other people how mass market chocolate can be good.  It is a great bridging chocolate that is unassuming and not intimidating.