Remember my poor little sister? The one stuck in Germany without Coconut Rough?
She came through with her side of a bargain. It seems that in Germany, and no doubt through other parts of Europe as well, Lindt release seasonal specials. A regular at Christmas is Cinnamon and Coriander – or Zimt und Koriander if you’re German. My sister, being descended from a canny Scot, doesn’t buy any of the seasonal specials at Christmas – oh no, she waits until after Christmas when the stores are running the stock out and then buys up big when it’s going cheap.
So anyhow, she posted one over, along with a few other goodies that will be reviewed right here, soon. I’ve been remiss, I have a bunch of things waiting to send to her but it has been so hot for so long here that I was concerned it would all be ruined in the postal system. After hearing about this one I’ve been hanging out for 5 months to actually try it. So after it sat for a week or two, the moment could be postponed no longer.
The opening of the pack produced the first disappointment. The Australian heat has done a bit of damage. The insides are whitened and slightly crumbly, so the look is not good at all. Nevertheless, a little discolouration never hurt anybody! On trying it, the texture isn’t all that good either. Heat be damned!
The flavour… on the other hand! Wow! I’ve never had anything like this before, this is really something. The cocoa is a mere babe, at 47%, and it looks to my schoolboy German translation as though it has butter fat (from those things that go moo) as well as the cocoa butter. It’s incredibly rich, so a square is enough. But that’s fine, because the spices, and the richness go together really well. I can’t pick that the spices are Cinnamon and Coriander – neither dominate, instead it’s just a rich blend of powerful flavours.
I did an experiment, seeing as the texture is all crumbly from the heat during transit. I melted a square, easily done in a cup that’s placed in a bowl of boiling water – a trick I heard somewhere for rescuing chocolate that’s heat damaged. Very quickly, it had all melted and I could spoon it out to set again. A soup spoon seemed as good a thing as any to set it in.
As you can see, we now have a nice, medium-dark, glossy chocolate all restored to a suitable glory. The effort was worthwhile, because a taste-test after this recovery showed that the texture was soft, rich and very smooth. The flavour is also improved – so it’s pretty much as Mr Lindt intended.
I’d really like to see these appear in Australia, even if only for a little while in the middle of our winters. Much like they appear for a short time in the middle of a German winter, this would make a really nice treat for a cold night sitting around a warm fire. How about it, Mr Lindt? Please? Bitte?