ChocolaTas: four-spice milk chocolate

I’m reviewing a selection of chocolates from ChocolaTas, and so far I’ve covered their dent-du-midi (almond praline) and Earl Grey chocolates.

I’m not a big fan of milk chocolate. I find most milk chocolate – even the high-end stuff – to be slightly cloying and slick on my tongue. The one exception is Valrhona manjari milk chocolate, which tastes like caramel and butterscotch. Nom nom nom.

But I’m not one to be a chocolate snob (no, really). I figured I’d take the plunge and try ChocolaTas’ four-spice milk chocolate bonbon. It’s quite pretty, with fancy cocoa butter swirls all over it. The four spices are cinnamon, nutmeg, pepper and ginger but I couldn’t taste all of them. The cinnamon and nutmeg came through, but I got too distracted by the milkiness of the milk chocolate. That says a lot, given what strong flavours ginger and pepper are. I think the choice to have a milk chocolate base was probably wise, since dark chocolate would overpower the delicate spices. Even still, the recipe needs a bit of tweaking: either more spices, longer infusion time for the spices in cream, or a different (less cloying) milk chocolate.

ChocolaTas
151 – 1669 Johnston St.,
Vancouver, BC
V6H 3R9
604-488-1226

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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