Guest Chocablogger Natasha Faria is back with another offering from South Africa…
This may be a flavour that has been done many times before, but what better yardstick to measure a chocolatier by than how well they do the classics, before you move onto how awesomely inventive they are?
Once again, the quality of Von Geusau’s chocolate does not lie in the ingredients list on the wrapper (there isn’t one), but rather in the colour, sheen and snap of their chocolate. All of these are good – a nice glossy finish on some well-travelled chocolate is always a good sign, the colour is warm and even, and the reassuring snap means that I’m in for a treat.
I like chilli bars, but not when they resist my nomming. In other words, I don’t want them to be so hot as to discourage me from decimating them. This is not the case with this slab. What we have here is the equivalent of a good curry (if you’ll allow me to run with my awful metaphor). The chocolate carries the spice well, and they work together in the most delightful way. However, the spiciness adds to the flavour, as opposed to destroying large portions of your mouth. It’s almost the chicken korma of chocolates – spicy enough to matter, but not so spicy that you run crying home to Mother.
Again, Von Geusau have managed to pull two lovely flavours together, and I commend them for that. However, realistically, it has to be said that they are not doing anything new – but they are doing the classics really well.