Robin Chocolates mint chocolate chip truffle

We’re coming off a gorgeous weekend in Vancouver, and it’s almost warm enough to be summer. My favourite thing about summer – aside from being outside, barbecues, beach, sundresses and painted toenails – is mint chocolate chip ice cream from Baskin Robbins. It reminds me of being a kid, bouncing around in the backseat of my parents’ car as we went for dessert in the summer. We’d buy ice cream cones, wait for my dad to finish his, and then get in the car and drive to the beach.

The Baskin Robbins that we went to is now a vietnamese noodle house. Sigh.

Well, I had high hopes for Robin Chocolates‘ mint chocolate chip truffle. It’s a mint-flavoured white chocolate ganache, with little chocolate chips inside. The flavour is actually dead-on, and were it a shocking shade of pale green, I’d really think that it was the stuff of ice cream dreams. 

The mint is such a powerful flavour that you don’t taste the white chocolate except for the slightly cloying, milky aftertaste that white chocolate usually leaves in my mouth. I’m not the biggest fan of white chocolate, but I think that if you’re going to use it as a base, you should let its flavour come out just a wee bit. There was also a strange crunchiness to the edges of the ganache, like the outside edges had crystallized a little bit. Hrm.

I think I’ll stick to the Baskin Robbins.

You can buy Robin Chocolates here. Their online store isn’t up yet. If you ask very nicely they might ship stuff to you, but only if you live in the continental US.

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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