Chocolove toffee & almonds in milk chocolate

Chocolove was an exhibitor at the IACP last week, and generously donated a few samples for ye olde blog. I picked up a few more flavours here and there, since this Boulder-based company has its wares in most of the gourmet food shops here.

I’m going to take a brief interlude to tell you about the ritual that I used to have with my friend Sarah. We would rent girly movies and stockpile junk food. One of our favourites was Skor bites. They were balls of toffee (sugar and artificial vanilla flavouring) surrounded by cheap, mass-produced chocolate (sugar, hydrogenated soybean oil, caranuba wax). We would eat them until our bellies and teeth hurt equally.

Anyway, back to the present. I’m going to buck my usual dark chocolate snobbery and boldly say that Chocolove’s toffee & almonds in milk chocolate is sinfully delicious. The milk chocolate is just sweet enough without being cloying, and the crunchy toffee-almond bits remind me of a Skor bar. A Skor bar, all grown up.

Incidentally, I’ll be in Toronto this week to see some peeps – Sarah being one of them. It’s been a while since our last girly chocolate marathon, but I’ve stockpiled some Chocolove toffee bars, just in case.

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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3 thoughts on “Chocolove toffee & almonds in milk chocolate”

  1. Totally agree. I too usually forego milk for dark chocolate. This is exceptional!

    Here’s my junk food confession: eating popcorn at the movies with milk duds mixed in. Salty crunchy sweet caramelly chewy all together. Crazy good.

  2. Eagranie, how about the love letters inside chocolove’s wrappers. They are too romantic for words. Bundle up, TO is still quite chilly.

  3. Jackie – popcorn with milk duds? I know what I’m having the next girly movie fest.

    Adell – my toffee bar was one of the mini bars, so no love poem for me. I did get them in some of the other flavours, so keep an eye out for more posts this week. And yes, TO is a bit chilly. Now that’s a Canadian April. None of this 20C business.

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