Jelina Chocolatier has long been one of my favorite chocolate makers that I discovered at Sweets and Snacks. The Earl Grey in 72% cacao was a free sample and the one that I was most wary of tasting, as tea flavored chocolates have never been my favorite.
The dark, woodsy chocolate had the strong scent of tea leaves – a little floral, with dry, herbal notes. The bar broke sharply into its pre-segmented rectangles but chewed with a dry crunch and a hint of grit.
The chocolate was awesomely intense. It was deep and dark with strong, earthy cocoa notes and a slightly bitter finish from the tea leaves.
The tea definitely made its presence known. It added the aforementioned bitterness, as well as a slight astringency and grit, all of which lingered on the tongue long after the chocolate melted away.
The complexity of the chocolates’ flavor profile made this another standout bar from Jelina, though perhaps not my favorite of their lineup (that’s the Maple Crunch, out of all the one’s I’ve had so far). An OM.
Someone PLEASE make it possible for me to buy these in the U.S. Pretty please? I think right now you can only buy them in 8-packs on Amazon.
Crest recently introduced a chocolate-flavored toothpaste (mint chocolate, to be exact) to much ado. The Impulsive Buy recently wrote up a thorough review of what it’s like to brush your teeth with toothpaste that tastes like candy. In case you were curious, it’s not so bad!
As you may know, I’m a PhD student in psychology and neuroscience in real life. I’ve been sporadically science blogging at Beyond the Abstract and just started tweeting @scienceBtA. I’m going to be at the ScienceOnline unconference these next few days, so hopefully tweeting a lot about all the science-y things I’ll be learning!
As a reminder, candy tweets will still come from @zomgcandy.
PLoS’s paleontology blog recently ran a fun piece about whether dinosaurs ate chocolate. I suppose I should have spoiler-alerted the headline – they probably didn’t because we have no fossil record for cacao plants that overlap with the time of the dinosaurs. Giant sloths, however, probably did!
Emma recently visited the Albanese gummi factory and brought back oodles of gummi treats, including this peg bag of Albanese Gummi Fruit Slices. I hope that Albanese is moving towards selling their gummis in peg bags with a wider distribution – I haven’t seen them in NC yet!
The wedge-shaped gummis were lightly striated with Albanese’s characteristic firmly sproingy chew and intense flavors. They were mostly citrus flavors, with a couple of exceptions, that were a subset of Albanese’s 12 flavors.
Pink, my usual favorite grapefruit flavor, was sweet and lightly tart with some grapefruit pithiness. Green was lime, which was lightly zesty and sweetly candied.
Yellow was lemon, with a sweet citrus zesty lemon undertone to the finish. Orange was orange, with a great citrus juiciness.
Now the non-citrus, naturally wedge-shaped fruits: Red was cherry, I think, and tasted like red fruit candy (which all tastes the same to me). White was pineapple and brought an intensely bright and sweet corey flavor.
I wish these were widely available in stores in my area – or maybe not, because I’d buy them all the time for their flavor intensity. An OM.
I buy so much chocolate that it’s sometimes hard to keep track of where I get everything. I’m 80% sure I bought this Kallari Sacha chocolate bar in Roberto’s Recipe at Cocoa Cinnamon, an awesome coffee shop that serves excellent drinking chocolate in Durham.
The 75% cacao bar was described as “extra rich dark chocolate with vanilla.” It was scored into 15 rectangles that broke with a sharp snap, but when I chewed it, it crumbled and thinly melted.
It started off sweet, then became earthy with mild coffee notes. Its flavor profile was a little muddy in a wholesome, natural way. Its slight sweetness developed into a mellow vanilla roundness to the finish.
I thought this was a nice dark chocolate bar, but its flavor profile wasn’t my thing. An O.
I spent a good chunk of last week snowed in with cabin fever. It was a perfect time for hot chocolate! Here’s a recipe to spice up your hot chocolate for those last few winter days.
It’s reminiscent of Hedonist’s cinnamon chipotle drinking chocolate.
According to the Wall Street Journal, cocoa prices have been rising due to increasing demand for chocolate. Apparently the International Cocoa Organization thinks that demand will be greater than supply for the next five years, which will cause chocolate prices to continue going up. Good thing I’ve got a sizeable chocolate stash!