Archive for November 19th, 2009

Milka Joghurt

November 19th, 2009 by Rosa

Today’s review comes courtesy of my roommate, Celeste, who was kind enough to bring me a German chocolate bar that she bought in Boston. I’ve seen the Milka brand in stores, but I’d never tried them before, and I’d definitely never tried their Joghurt flavor.

As best I can tell, the Joghurt bar is not manufactured for U.S. markets (this bar was an import. Note the German on the wrapper), and that’s a huge shame, as it’s ridiculously good. It’s “I’m almost glad it’s hard to find because otherwise I’d eat it all the time, but gosh, I wish I could eat it all the time” good.

Basically, it’s Milka’s “Alpine milk chocolate” surrounding a yogurt-flavored filling. The milk chocolate is sweet and creamy, with strong caramel notes. It’s tongue-coatingly thick.

Then POW, the yogurt flavor comes through. It’s bright and sour, like good quality plain yogurt turned up to 11. That sour tinge wipes the palate clean and readies you for more. Texturewise, it’s soft and creamy and pliable, though it doesn’t coat the tongue as well as the chocolate does.

The milk chocolate is a little too sweet for my liking, but in this bar, that actually makes it better. It provides a stronger foil for the sour yogurt taste, and it makes the yogurt effect that much more enjoyable. The two flavors don’t mesh; instead, they play off each other and, to borrow a corporate buzzword, synergize to make something that’s even better than the sum of its parts.

This bar is incredible. And Celeste is incredible to be generous enough to give me a whole bar. If I ever have the good fortune to come across it myself, I’m stocking up. A ZOMG!

Category: chocolate, European, received as gift, review, yogurt, ZOMG! | Comments Off on Milka Joghurt

Two unusual truffle recipes

November 19th, 2009 by Rosa

The first: rethinking a PB&J, or rethinking what constitutes a truffle? Here’s a so-ridiculously-simple-it’s-a-must-try recipe for PB&J “truffles”. Basically, food process a PB&J sandwich until it turns to dough, shape it into a truffle, coat it in something else that is tasty, and enjoy. It would totally be on my to-try recipe list, except I don’t own a food processor.

The second: a truffle recipe that calls for white chocolate, lemon zest, and pistachios.  Less unusual than a truffle made from sandwich, but still not an all that common recipe.

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