August 11th, 2014 by Rosa
I’m lucky enough to have recently returned from a trip to Switzerland. We were mostly hiking the Alps, but I made sure to make some time to buy Swiss candies, including lots of chocolate.
First up, this fancy Lindt Passion Chocolat – Caramel & Fleur de Sel. It was described as “accord parfait du chocolat noir et du pur caramel,” which my rusty high school French translates as, “a perfect agreement between dark chocolate and pure caramel.”
The chocolate had a prettily artisanal look about it, with a little cellophane windowpane through which to view the bar. The top side was generously sprinkled with caramel and fat grains of sea salt, while the bottom was imprinted with the scripted Lindt logo.
The dark chocolate was creamy with a smooth and thick melt. It had a nice cocoa depth with a slight fruitiness that was highlighted by the occasional flash of salt.
The caramel bits were plentiful and brought a nice, clean crunchiness to the texture of the bar. They tasted sweet, with buttery toffee flavors that took on a slight toasted scorchiness as they melted away.
I found this to be a well-balanced treat that was surprisingly well-made for a mass-produced bar. An OMG.
Category: caramel, chocolate, European, Lindt, OMG, review |
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July 9th, 2014 by Rosa
Lindt Lemon is the newest chocolate bar in Lindt’s Excellence line-up, billed as “dark with citrus pieces and almond slivers”. I received a free sample from Lindt for review.
Alas, the overnight shipping, cold pack, and insulated bag couldn’t stand up to the North Carolina heat, so my sample arrived melted and not as photogenic as it could be. Fortunately, it still tasted awesome!
The dark chocolate had a thick, matte melt that was broken up with a slight crunch from the thin almond slivers. I also came across the occasional piece of lemon zest covered in a grainy sugar.
At first, the bar was sweet. Then, a bright, effervescent lemon zestiness came through, tempered by nuttiness from the almond slivers. It finished with a cool, citrus sweetness.
This bar was incredibly well balanced in both flavor and texture. I loved how the bright fruitiness played off the dark chocolate, resulting in a refreshing treat. An OM.
Category: chocolate, Lindt, nuts, OM, review |
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September 30th, 2013 by Neil
Note from Rosa: Here’s another guest post from expat friend Neil. He wrote this in May 2013 but only just now found the photos.
I try not to subject you to reviews of candy I’ve let expire, but I’m making an exception for this. January 2013 wasn’t that long ago, right…?
This came from a German supermarket in summer 2012. I was intrigued by the notion of passionfruit panna cotta and the all-caps dictation to “ENJOY COLD!”
I thought it’d be a bar. The eighteen individual chocolate squares surprised me. Each had a Lindt logo on top and the chocolate appeared milky, though maybe a bit dried out by the unintentional aging.
My experience with passionfruit is limited to candies and juice, so whether or not these taste of the fruit off the vine is up to a proper produce-eater. The chocolate is quite satisfactory, and the passionfruit aspect is what really shines.
There’s almost a bright, sparkling pop in your mouth a few seconds after you finish a square, which is all fruit. An OM.
Category: chocolate, European, guest post, Lindt, OM |
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November 7th, 2011 by Rosa
I saw this Lindt Excellence Black Currant bar at Cost Plus World Market and couldn’t resist picking it up, both because black currant is an unusual flavor to find in the U.S. and because I’d never seen it before, so I thought it was a new product.
Apparently, I’m a little behind the times, as Sera and Debby have both reviewed this before.
The Lindt Black Currant bar smelled like grape jam. The chocolate was thin and layered with flat slivered almonds that added a sharp crunch and just a hint of nuttiness.
I’m not sure how necessary those almonds were. I don’t feel like their flavor elevated the bar, and their textural addition disrupted the melt.
The chocolate had a bright fruitiness that really popped. It reminded me of a dark berry jam, some mix of blackberry or blueberry, perhaps.
The fruitiness was so powerful that it obscured much of the flavors of the chocolate. There was some cocoa flavor in the finish, at least.
I enjoyed the joyful flavor of the chocolate, but it wasn’t good enough to make me reach for more. I think I took issue with the almonds disturbing what could’ve been a lusciously smooth melt. An O.
Category: chocolate, Lindt, news, nuts, O |
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February 7th, 2011 by Rosa
I’m usually not a fan of white chocolate. But Walgreen’s had Lindt on sale, and I couldn’t resist picking up this bar of White Coconut, as I’d never tried it before.
It was a white chocolate bar “with delicate coconut flakes”. I don’t universally hate white chocolate – Trader Joe’s white chocolate chips are great – but I found Lindt’s white chocolate, with its bland dairy sweetness, to be totally uninspiring.
The shredded flakes of coconut were dry and crackly and added a light nuttiness. They tasted artificial but in a muted way. Nothing like coconut-scented sunscreen but still rather fake tasting.
All in all, I found this inoffensive but unexciting. It could have used more vanilla flavors, more toastiness to the coconut – more something! An O.
Category: coconut, Lindt, O, review, white chocolate |
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April 9th, 2010 by Rosa
I bought a trio of booze-filled Lindt bars two summers ago in Cambridge, England. Whisky is pictured below; the other two were Irish Coffee and Cointreau. While I tasted the chocolates soon after I bought them, it took me until now to get around to writing about them.
Why the wait? Because every single one of the three bars that I had just shelled out quite a bit of dough for turned out to be all dried up when I opened them! I sent Lindt an email to complain, and while I waited for the response that never came, I forgot about them.
When I opened them, the chocolates appeared to be pristine. They looked like a pill-pack of chocolate, and each Lindt-stamped capsule looked unblemished and, I imagined, full of the promised “liquid filling.”
This was the summer of 2008, and the bars were marked as being good until April and May 2009. But when I chomped into the capsules, the insides were all dried up and crystallized. Boo.
I’m not sure if they were supposed to be like that, or if the posh (and pricey!) shop that I bought them from stored them incorrectly, or if Lindt was overly optimistic with their sell-by dates, but I was sorely disappointed. They promised liquid fillings. Of booze!
Maybe now’s a good time to add the aside that I was 20 this summer and earnestly learning about the cultural differences between the U.S. and the U.K. No open container laws; cheap and plentiful beers, ales, and ciders; and I never once got carded.
Anyway, the decidedly non-liquid fillings had lost their flavor along with their moisture. Cointreau was maybe tinged with orange, and Whisky had a nearly imperceptible alcoholic finish, but they otherwise just tasted like milk chocolate that was maybe a tad sweeter than usual.
In the state that I got these, they deserve a —. And Lindt gets the same for their (lack of) customer service. As far as I know, they’re not available in the U.S., but they seem to still be sold in the U.K., and with a few more flavors on offer.
Category: --, chocolate, European, Lindt, review |
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March 12th, 2010 by Rosa
Lindt‘s “A Touch of Sea Salt” bar has been on the market for a while: Chocablog covered it way back in August 2008, and Cybele wrote about it last October. I finally picked one up last week because it was on sale at good old Wegmans.
The package design is simple – a balanced Lindt square with a visible sprinkle of coarse salt and the curiously (carelessly?) capitalized note, “with Fleur de sel Sea salt crystals”. I love the blaze of blue in the background. A bit reminiscent of a PowerPoint slide, yes, but also pretty!
The chocolate itself looks like standard dark Lindt squares, with Lindt Excellence’s characteristic deep sheen and sharp snap. Unlike in the Salazon bars, there were no visible grains of salt. Unsurprisingly, the taste of salt was also far more mild in the Lindt bar.
The chocolate had a dark, thick, and glossy melt. It tasted deeply of cocoa but was sweeter than I remembered dark Lindt bars being. A glance at the back of the package showed that it had just a minimum of 47% cocoa solids, which put the relative sweetness in context.
The salt really was just a touch – a few grains here and there. When the fleur de sel did flash on my palate, it brought out a nice sweet and sourness to the chocolate (in a fruity way rather than a cheap Chinese takeout way).
I think this is a fine addition to the Lindt line and a great bar for everyday snacking. It wasn’t as complex as the Salazon line, but I found it quite admirable for a mass market bar. An OM.
Category: chocolate, Lindt, OM, review |
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September 30th, 2009 by Rosa
I bought this Lindt Croquant de Caramel bar in France. It’s “lait aux éclats de fin caramel”, or milk chocolate with caramel (toffee) bits/chips. I swear, French makes everything sound better.
Check out the description from the back of the box: “D’abord un plaisir pour les yeux avec sa belle teinte blonde ou l’on devine le caramel. Ensuite, vinet le plaisir de tous les sens: le fondant d’un chocolat au laut velouté marié au délicat croustillant des éclats de caramel blond.”
The bar smells lovely – sweet, dusky, thick, and caramel-y. The bar has a pleasant snap to it, surprising for a milk bar. It’s generously studded with crunchy toffee bits.
The milk chocolate (30% according to the back of the box) didn’t melt and coat the tongue like Lindt milk chocolate usually does. I wonder if it was a different formulation for this bar?
The toffee bits cleave cleanly under my teeth. They taste sweet and buttery, with honey highlights.
The milk chocolate and toffee is a bit sweeter than I tend to like my chocolate, but the combination does work well together. An OM.
Cybele from Candy Blog reviewed the U.S. version of this bar, called Lindt Toffee Crunch.
Category: chocolate, European, Lindt, OM, review, toffee |
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March 23rd, 2009 by Rosa
The long-awaited continuation of my chocolate tasting quick hits from last week:
Frey’s Noir Authentique was the third of the three Frey bars I bought on sale at Target (the other two being their Tiramisu and Hot Chili Pepper). It had a nice nuttiness but a slightly bitter aftertaste, and its creamy melt gave way to an astringent finish. Altogether not bad, but there are better dark bars out there that are more interesting. Just an O.
Ghirardelli‘s dark and raspberry is another one of their new products, a molded and filled bar. The paperboard wrapper promises “delectably delicious raspberry filling made with real fruit surrounded by intense dark chocolate.” It’s actually kind of terrible. The filling is a horrifically unnatural shade of pink…
and it tastes as bright and artificial as it looks. It’s overly sweet and cloying, with a fake raspberry flavor that completely covers the dark chocolate flavor of the shell. A —.
I always like to end my tastings with a 100% bar to show that percentage isn’t everything. This time, I ended on a 99%, figuring what’s 1% between friends? The Lindt 99% bar was impressively packaged and heat sealed inside a gold tray. Despite the care, my bar was still somewhat bloomed.
As expected, the high percentage made it dry and chalky and bitter. It was so astringent that it sucked the moisture right out of my mouth. Underneath all that, there was an earthiness to the flavor. Still, I’ll never see extreme percentage bars as more than a fun tasting adventure; they’re just too intense for snacking. A —.
Category: --, chocolate, Ghirardelli, Lindt, O, review |
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March 20th, 2009 by Rosa
I threw a chocolate tasting party ages ago and have been sitting on these tasting notes since then. Today, some quick hits for the last Friday (alas!) of my spring break. Part II will come Monday, when I’m back (boo!) in class.
Ghirardelli Duet, from their new line of Luxe Milk chocolates, pairs “creamy milk chocolate” with “rich dark chocolate”. It’s divided along it’s heighth axis so that it looks like a milk chocolate bar with a thin dark chocolate backing.
It had a woodsy smell with some tobacco notes to it. I found it surprisingly smoky. Its thick and creamy melt combined with its complex flavor earned it high praise at my party and from me. An OMG.
Lindt Madagascar is a single-origin 65% dark chocolate bar from their Excellence line. It has a cool melt with a fatty feel to it. The finish was quite enjoyably fruity. Another party favorite; another OMG.
The Cafe Tasse 77% was a holiday gift from my friend Steve. It’s a higher cacao percentage than the 60% noir bar I previously reviewed. It had a sharp snap and was unusually thick – in this case, a reference to its physical dimensions, not its melt – with an arid finish. An O.
More quick hits to come on Monday. Now if you’ll excuse me, I’m off to eke out one last weekend of fun in Albany as our men’s hockey team takes on the ECAC championship playoffs.
Category: chocolate, Ghirardelli, Lindt, O, OMG, received as gift, review, single origin |
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