Spain again for this particular oddity (actually the second bar I have seen with Aloe in it, and also the second white chocolate and rhubarb combination I have tried) from the people who made the lemon & pepper bar I reviewed recently.
I’m not alone in being rather less enthusiastic about white chocolate, but when I saw this I was reminded of the rhubarb chocolate in Hotel Chocolat’s superb Seasons box, and felt I ought to give it a try in the interest of research and for the benefit of all Chocablog readers.
The rhubarb content is delivered in much the same way as the Lemon was in the other Trapa bar – as crystals. This does of course mean that there’s an amount of sugar there too, but happily it didn’t really stop the naturally tart rhubarb flavour coming through and cutting the sweetness of the white chocolate. The aloe vera was, I must say, something of a lost cause Okay, it’s there, and according to some people it will probably have done me some good, but in terms of adding to the taste of this product, I am unable to tell you anything. 0.1% is never going to filter through something as intensely flavoured as rhubarb!
It’s a combination that works really well, with the rhubarb doing a sterling job of reducing the sweetness of the chocolate. The chocolate itself is a pretty decent Swiss blend with 24% milk solids and a creamy, soft mouthfeel.
I’m off to Spain again in a month or so, and I’ll be keeping an eye out for more Trapa bars. Based on current experience they seem to be producing some fairly worthwhile mid-priced chocolate bars. I’d recommend white chocolate and rhubarb to anyone who dislikes overly sweet white chocolate products.