I can’t remember where I purchased this interesting looking box of chocolates, but it was either Tesco or Waitrose, so they’re widely available in the UK – despite the fact that they’re made in Belgium and the writing on the back of the box is in Finnish!
I didn’t pay close attention to the picture on the box when buying them, which is probably a good thing, because it wasn’t until I got home I realised they looked like… well, you can see for yourself what they look like.
They are very reminiscent of the Duc d’O truffles I reviewed last year. I seem to have a knack for finding these things.
I assume they are designed to be covered in pretty flakes of chocolate, but it’s highly unlikely they ever survive packaging and transportation looking like that.
These are allegedly dark chocolate truffles (52%) with natural orange flavour, although the first ingredients on the list are sugar and vegetable oil (a combination of palm oil and coconut oil). Not the best of starts.
Thankfully, they taste Ok. They are very soft and creamy in texture, but those flakes of chocolate instantly melt onto your fingers, which is rather annoying. The truffle filling has the consistency of whipped cream – although there’s no cream in these… I guess that’s where the majority of that vegetable fat ended up.
The orange flavour does taste quite natural, but there is something not quite right with it. I don’t know if it’s the flavour itself or an interaction with the other flavours, but it left a slight chemical aftertaste in my mouth that I didn’t much care for. It wasn’t much, but it was enough for me to notice – and to stop me wanting another.
So there you have it. They’re very average, soft, orangey truffles. If that’s your thing and you don’t care how your chocolate looks, you might like them. But I didn’t.
To make sure that I have a fair look at the Original Beans Cru Virunga, I’ve been sent a second bar, along with the two other bars in the Original Beans range. Tearing open the new Cru Virunga, I was most happy to see what its shape looks like. Twelve long fingers of dark chocolate that are perfect for snapping in half. And the chocolate does come off better in its intended, unmelted state. It’s striking me more as an indulgent chocolate this time. I mentioned the sweetness; now it seems to be saying, indulge and let your chocolate be as sweet as you want — it can still be quality.
The Beni Wild Harvest, a 68% and 60 hour conch (the Cru Virunga is 20) with Bolivian cacao, fascinated me. The beans used grow on “chocolate islands” where they’re gathered by canoe and are “so small in size that they require specially modified roasters.” Its flavor notes are “cognac, raisins, honeyed black tea.” Its scent and initial hit reminded me of seeds. Thick dried fruits come in, making it much like a Fruit and Nut bar without the fruit and nut. Amazing to remember that there are only cacao beans, sugar, and cacao butter in it. A lovely deep liquid chocolate taste finishes it off, strong yet fluid like gently pouring water. Like the other bar, the texture is so smooth. No grains, no hardness — it’s like liquid glass. A singular chocolate.
The more chocolate I eat, the more I realize that great as dark chocolate is, I really love a good milk chocolate. The Esmeraldas Milk is a 42%, 50 hour conch with Ecuadorian beans that doesn’t disappoint the highest expectations. To begin with, it’s a beautiful dark coffee color with a slight reddish tone. Flavor notes are “buttered caramel, hint of sea salt, tobacco flowers.” Expanding on the dark chocolates’ smoothness, the milk IS SO SOFT. Such a buttery feel, it’s like holding a flower in your mouth. The caramel taste is delicate, mixed with rich cocoa butter. I was so wrapped up at first that I forgot it has fleur de sel in it, as well. It’s a small touch, but enough to add a little twist and texture to the flavor. A positively amazing chocolate. It takes the best parts of a sweet milk chocolate and a flavorful dark chocolate. Chocolates who hit this line almost need their own category. The single thing wrong with this bar is that it’s disappearing too fast.
It seems that Original Beans was having trouble with the lot number feature when I tried it; the problem is fixed now, and I was able to look at a different planting project for each bar. Loved seeing pictures of cacao trees at different stages of growth, as well as getting the reminder that Original Beans works hard for both the earth and the people in it. I’m convinced now that their chocolates are equal to their motives. And you know, $15 doesn’t seem like too much for the Esmeraldas Milk and Beni Wild Harvest even without the cause: I’m finding them fitting to my style more than the Cru Virunga. I’m considering calling the Esmeraldas my favorite of the three. I’m also glad to see that Original Beans has a voice and continuity going through their chocolates, while still giving them differing flavors for the differing person.
Update: This competition is now closed.
We have 3 pairs of tickets to Taste Of Christmas, the festive foodie event of the year to give away. The event takes place from the 4th to 6th of December at London’s ExCeL Centre.
To be in with a chance of winning the competition, simply subscribe to our daily email updates and answer to the following question in the entry form below:
What is the name of Heston Blumenthal’s Restaurant in Bray?
- Fat Goose
- Fat Duck
- Fat Pigeon
Please make sure you read all the rules before entering your answer in the form below.
About The Show
Taste of Christmas, the wintertime sibling of the sell-out summer show, Taste of London, is the first truly Christmassy event of the season. It returns to London’s ExCel, for three full days of indulgent eating, drinking and shopping.
Dine at the finest restaurants, see top chefs at work, gather festive foodie inspiration and stock up on speciality food and drink from the country’s finest producers. As always, there are some huge names lined up to attend with the likes of Heston Blumenthal, Richard Corrigan, Jean-Christophe Novelli and Antony Worrall Thompson all making appearances.
For more information on the event, go to www.tasteofchristmas.com – and if you can’t wait to see if you’ve won, quote the code “TASTE” when booking to get to tickets for £32 (saving £6).
Competition Rules
Rules
- To enter, you must be subscribed to our email updates service and use the same email address in the entry form above. You can unsubscribe afterward if you like, but you must be on the list on the competition closing date for your entry to be counted.
- One entry per person only.
- There are three prizes, each comprising of 1 pair of tickets. Winners will be picked at random from correct entries and notified by email.
- Chocablog staff writers may not enter.
- The competition is open to UK residents only.
- The competition closes on Tuesday 17th November 2009.
- The judges’ decision is final.
- Rules are subject to change without notice (if we’ve forgotten something because we’re a bit slow)
This wafer thin sample came courtesy of Peckham based The Melange Chocolate Company (“Maylange Rodney, Maylange”). With winter fast approaching, a little dark chocolate with orange and chilli was quite appealing.
As you can see, this sample was incredibly thin. I was impressed with how thin they’d managed to get it.
This is not to say that it lacks flavpur though. The 72% cocoa dark chocolate spreads soft, slightly bittersweet flavour over the tongue as light citrus from the orange element is released. The chilli comes in towards the end, and there’s plenty of it. Not fiery hot, but a spreading, building heat which lingers at the finish. It’s a little warmer than some but not worryingly hot. I found the balance of flavours very pleasant indeed.
The Melange specialise in fruity, spicy chocolate combinations, and a glance at their website tells me that they also do wine and chocolate tasting evenings, so there’s a good chance I might find myself in Peckham sometime soon. Based on this sample, I’d also be quite keen to try more – particularly coriander and grapefruit and ginger and lime bars, which sound rather delightful.
The Melange is also a café, serving home made sorbets, as well as tea and coffee, and Isabelle the chocolatiere also does chocolate making workshops. Sounds like a good place to hang out!
