November 14th, 2012 by Rosa
Finally! I’ve made it to the last 2 (of 8) Perugina bars that were generously given to me as free samples at Sweets and Snacks. Last Friday, I covered the “plain” chocolate bars, Monday was chocolate with nuts, and today are the last two, Cappuccino and White Chocolate.
Cappuccino was “crunchy grains of coffee enveloped in milk chocolate.” The subtitle called it “milk chocolate with cappuccino crispy,” so I thought maybe it would be full of cappuccino rice crisps.
Visually, it was obvious to tell that the bar was full of stuff, as its bottom was all bumpy. Somehow, though, that didn’t translate to its texture.
I didn’t feel any crunch; just a tiny amount of subtle starchy grit remained on my tongue after the thick and creamy chocolate melted away, and I was really working to try to find it. I guess the crispies just got dissolved in the chocolate?
The cappuccino bar smelled and tasted strongly of coffee. I had high expectations for a coffee-flavored chocolate bar from Italy, but alas, I found it to be too sweet. More Mocha Frappuccino than fine Italian espresso.
The White Chocolate bar boasted that it was “enhanced by the delicacy of natural vanilla flavor.” The ingredients list was just sugar, milk, cocoa butter, whey, and less than 1% soy lecithin and natural vanilla flavor.
That’s impressively sparse – note the lack of palm oil or any other non cocoa-butter fat.
It had a light snap with a thickly creamy melt. It started off sweet, sweet enough to bring a tiny tinge to my throat, then took on a rotund fruitiness before finishing with a vanilla scent.
Both of these bars were enjoyable enough in small doses (half a square or less) but quickly become too sweet for me. I wouldn’t turn to them for regular snacking, but the remainder of these bars are going to make my next batch of cookies taste awesome. An O.
This entry was posted onWednesday, November 14th, 2012 at 8:00 am and is filed under chocolate, coffee, European, O, Perugina, review, white chocolate. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.