a chocolate report

[redbird]

The other day, we went into a place on Hudson Street called the Chocolate Bar, and roadnotes treated me and cattitude to a half dozen truffles. We promised to report back, and have been taking notes as we went.

The chocolate-filled chocolate (a basic chocolate truffle) was good, with an intense chocolate flavor.
The raspberry truffle was rich, and tasted more of chocolate than of raspberries. We liked it, but some people might prefer a stronger fruit flavor.
The caramel wasn't great; Mondel's are better.
The spicy chocolate was good, but could have been hotter [1].
The Earl Grey tea flavored one was quite tasty, despite lacking any tea flavor; I'd guess it used bergamot and a hint of mint.
The praline gets points for technical merit--that is, it was well made, with a definite hazelnut flavor--but neither of us liked it. We decided to try the praline on the recommendation of the sales clerk; they aren't something either of us usually seeks out.

Overall, these truffles were good chocolate (I think part of why we weren't excited by the praline is that it was milk chocolate; all the others were dark), mostly with relatively subtle flavorings.

[1] I had recently come from Minicon, where Andrew Plotkin had contributed a variety of herb and spice chocolates to the con suite Sunday night, including a good cayenne flavored one and the weird and wonderful tarragon; Cattitude, who wasn't at Minicon, agreed with me that this would have benefitted from stronger spicing.

Comments

[numbat.livejournal.com]

Feel free to pass all future pralines my way. I do so like the combination of choclate and nut. Especially if the chocolate is the high quality European stuff. Tis a sad fact that Australian made chocolate is of a very poor quality.