July 15th, 2015 by Rosa
Today’s Lindt reviews are the rest of the free samples that I received from their PR peeps. Other new Lindt bars were covered on Monday.
These Lindt “Hello” bars are new limited editions that are exclusive to Target. Unlike the Excellence bars, which are solid chocolate, the Hello bars are softer pods of filled chocolate. Mine arrived a hair squished in the summer heat.
Chocolate Sundae describes itself as “milk chocolate with vanilla and chocolate fillings and almond pieces.” The milk chocolate shell was soft, with a thick and creamy melt.
The black and white filling was soft and oozy. The chocolate syrup had a deeply fudgy flavor that reminded me of chocolate pudding.
Though the vanilla cream was visible, its flavors got lost in the chocolate, as did the almond. My boyfriend enjoyed this, but it was too sweet for my taste.
The interestingly-named Pink Explosion looked to be trying a bit too hard with its packaging. “I’ll Pop. You Lock!” What does that even mean?
It was “milk chocolate with popping raspberry and cream filling”. So the moniker of Pink comes from the raspberry, and Explosion comes from pop rocks-esque candy bits. Quite unlike other pink things that, um, explode.
The pink filling was extremely sweet and brightly fruity, with a hint of raspberry seediness (and some actual raspberry seeds!). It tasted of raspberry jam, while the popping candy sparkled in my mouth.
These were fun to eat, but too sweet for me, so I wouldn’t buy them myself. An O.
Category: chocolate, Lindt, O, review |
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July 13th, 2015 by Rosa
Believe it or not, getting a PhD takes up a lot of time. I haven’t updated in a while, but I’ve been, at least temporarily, broken out of my hiatus by two things: 1) I was in Berlin for a conference/workshop and came back with some German candy; and 2) I just received some free samples of U.S. Lindt products.
Today, I’ll cover some new fruity Lindt Excellence bars that are part of their new Exotic Fruits collection: Blackberry with Acai, Lychee, and Pomegranate. All bars were free samples from their PR peeps.
Blackberry with acai was “dark chocolate with blackberry pieces and acai”. It had a soft break and a smooth melt that was broken up by tiny gummi bits.
Those gummi bits were chewy, yielding a fruity, sugary sweetness with plummy jam notes and a slightly tannic finish. The overall flavor profile reminded me of Brookside Chococolates.
Pomegranate was similar to blackberry, a soft dark chocolate with gummi bits. Here, the sweet fruitiness was much brighter, with strawberry notes.
Finally the Lychee had the same soft dark chocolate, but it didn’t have gummis. Instead, the fruit was incorporated as dried bits that added a slight grit to the bar.
These bars were nice, but I’m not a big fan of fruit in my chocolate, and I found them a tad too sweet. They get an O from me, but I bet my labmates will quickly devour the leftovers.
If you want to try them on your own, Lindt is giving some away this week via their Facebook and Twitter pages.
Category: chocolate, Lindt, O, review |
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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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