July 2nd, 2012 by Rosa
Jelina Chocolatier was one of the most interesting booths for me at Sweets and Snacks. At the time, they were a Canadian chocolate company looking for a US distributor. I hope they managed to strike a deal to get themselves sold in the US!
Their line of chocolate bars included many intriguing offerings. Luckily for me, they were generous in offering me free samples of what I thought were their two most interesting bars, a Honey Nougat Milk Chocolate and a Maple Crunch Milk Chocolate.
Both bars came in a shiny, sturdy silver bag inside an un-dyed cardboard paper box – probably a calculated move to play up their wholesome Fair Trade factor – with quaint little line drawings representing the contents. The chocolate bars themselves were formed into a 3X5 lightly scored grid of rectangular pods.
Honey Nougat had a soft break along its segments. The milk chocolate base was thick and creamy with strong caramel notes.
The nougat bits added a light toffee-like crunch. Those honeyed bits had a pure, amber sweetness that reminded me of Lyle’s golden syrup. It added just the right touch of sweetness.
Finally, there was some tiny bits of almonds dispersed throughout the bar. They didn’t add much nuttiness, but they did contribute to the crunch factor, along with the nougat bits. An OM.
Maple Crunch was unlike anything I’ve ever had before. The milk chocolate also had a soft break, but here it tasted sweeter with less prominent caramel notes.
The bar was full of slightly grainy bits of maple sugar that added a wonderful, surprisingly sturdy crunch. I didn’t think it would be possible to mix maple sugar into melted chocolate without melting the sugar as well, but I guess it is.
The deep brown sugar tones of the maple syrup sugar paired well with the sweet milk chocolate. I loved this for its unique flavor and texture. An OMG.
This entry was posted onMonday, July 2nd, 2012 at 8:00 am and is filed under chocolate, fair trade, nougat, nuts, OM, OMG, review. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.