Good Food Blog
Chocolate: the great flavour debatePosted at 12:00PM, 21 March 2011 by Sarah Sysum - Assistant editor, Easy Cook magazine
Over dinner with some friends recently the most hotly debated topic wasn't politics or global warming but chocolate, or more specifically chocolate flavours. Something interesting happened. The table divided into two camps over the question: are you a mint or orange lover?
Do we really need flavoured chocolate or are we being too clever by half?
This got me thinking, do we really need flavoured chocolate or are we being too clever by half? Recently I conducted a chocolate taste test, which meant eating and cooking my way through over 50 bars. None of them were flavoured, but because of the quality you'd never know it. For example one rich plain chocolate tasted of cherries and a milk chocolate where the cocoa beans had been grown in Madagascar had a strong vanilla flavour. If proof were needed, the white chocolate bar that won out was a supermarket own brand because it tasted of condensed milk (the flavour as children we most closely associate with it) - the bars with added vanilla seeds were left firmly out in the cold.
Many would say I'm being chocolate snob and I probably am. But would the chocolate world cave in if Marmite chocolate wasn't available? Where Marmite leads, others follow. Recent 'products in development' I've had a sneaky peek at include chocolate flavoured with beetroot and lime, wasabi and pork scratchings. I'm not convinced; give me a box of after-dinner mints any day.
Do you go for flavoured chocolate or an unadulterated cocoa hit?