Guest Chocablogger Natasha Faria is back with a look at the South African version of Nestlé’s Milo Bar.
I understand that Milo is sold pretty much everywhere except Europe, but as far as I know, South Africa’s Milo bar is different to Australia’s. Kath wrote about a Milo bar that included caramel a while back, and although we seem to share the same memories of Milo, the South African version is clearly better! *kidding*
Milo and its chocolatey counterparts are a mainstay of South African youth and varsity life, but I have never known Nestlé to present it in any manner other than the powder or the chocolate I’m about to describe. The slab is regular Nestlé milk chocolate, with Milo mixed in. Our Milo seems to be chunkier than that of Australia (Kath implied that theirs was pretty powdery), but I guess most things in South Africa are a little rougher than elsewhere. The slab is obviously left to settle, because the Milo is spread all over but mainly at the bottom of the bar.
Eating this kind of chocolate is pure heaven. I’m a chewing taster, but either of the chewing or melting approaches to tasting allows you to enjoy this. The crunchy, slightly salty and honey-flavoured taste of the Milo really complements the creamy Nestlé chocolate and I think the contrast of textures definitely works in the slab’s favour. So, either you chew and enjoy the crunchy, creaminess of this, or you let it melt in your mouth and just chew the left-over Milo after. Either way, it’s definitely a win-win situation.
In my humble opinion, our Milo slab rocks. However, I think that the simplicity of this bar wins over the Australian version, as does the fact that this Milo is rougher. I honestly don’t think that we need the addition of caramel to up the flavour quotient of this, and I challenge the Oz Committee to defy me!