
The last time I looked at anything from Lindt, it was the Lindor Stracciatella balls, which are very similar to this, so I’m going to keep this review quite brief.

Like the ultra-sweet, but quite more-ish Stracciatella, these Lindt Lindor Coconut balls have a sweet, creamy white centre. The coconut variety, however are enrobed in a slightly less sweet 31% milk chocolate, which I have to say is quite a welcome relief from the full on sugar rush of Stracciatella.

The moment you unwrap one, you can smell coconut, and that’s the overwhelming flavour as soon as they hit your mouth. Even before the milk chocolate has melted, the coconut takes over. So it’s fair to say if you’re not a big fan of coconut, you’re not going to like these.

Inside the thin milk chocolate shell, the filling is very smooth, very sweet, and very coconutty. In fact, the coconut flavour was a little too much for me, and ended up taking over entirely. I found the flavour much stronger and much sweeter than the likes of a Bounty Bar – something I’m quite fond of. T
This, however was just a bit too sweet for me, and I couldn’t manage more than a couple before feeling I’d had enough.

If you have a very sweet tooth, and you love that Bounty flavour, but want something a little smoother, then you might like these, but I can’t say I’m a fan.

Toronto’s MoRoCo Chocolat aren’t just about chocolate – they also have a plush dining room and are well known for their macarons too – but it is the chocolate that brought me to them . The typographically nightmarish name comes from the owner’s two children’s names (Montana and Rory), plus an extra “Co” for cocoa – I’m going to revert to the non-capitalized version from this point on for ease of reading.
Moroco Chocolat use Valrhona chocolate to make their truffles, and it shows. This is quite literally the best smelling box of chocolates I’ve had in my hands for a long, long time – it was very hard not to dive right in straight in, but I had to wait until some photos were taken. Such is the discipline required of a Chocablog writer.

It is a wonderfully elegant collection, from the pretty box to the perfectly formed chocolates. The chocolates are all the same little squares with simple decorations, apart from one which almost looks like it showed up uninvited to the party. All very inviting. Here, as always, are the highlights.
Curry In A Hurry
If you are going to make a curry chocolate, it is best not to go overboard and that is the case here. There is a slight curryish murmur at the background that never overwhelms and doesn’t give way to any real heat either. If this was an actual curry then chances are you’d be really disappointed, but as a chocolate, it works.
Marquis De Noir
A simple dark ganache in a 62% shell. Nothing fancy, but perfectly executed as was its milk chocolate equivalent, the Sateen. Smooth, creamy and very tasty – I could quite happily eat a box of just these.

Monkey In The Middle Milk
This is the chocolate that towers above all the others because of the two very substantial layers within. The organic peanut truffle layer is yummy enough, but the combination of strawberry and raspberry jam really pushes it over the top. Apparently it is available in a dark chocolate variety too, but the chocolate really takes a backseat to the interior so I don’t imagine it matters too much.
Hint Of Mint
Never has a chocolate been more aptly named. Ganache with just a hint of mint, and it really doesn’t feel like enough. Those are not fans of minty chocolate might breathe a sigh of relief, but I want to feel like I’ve just brushed my teeth after I eat something with mint in the title. I should look out for Tons Of Mint instead.
Izzat
If it wasn’t for the fact that the little map told me that this was green cardamom, I’d never have known. A really unusual flavour that reminds me of a perfumed tea, but it was handled with subtlety so it never got close to overwhelming the dark chocolate. Not sure if I liked it, but I’d be willing to eat a few more just to see.

Thai Me Up
A delicate balance of lemon and basil, with a hint of mint which quickly disappears amidst the sweet white chocolate. People who like the idea of this will probably like it a lot. I’m kinda on the fence.

Sakura
A Black Forest Gateau in chocolate form. The centre is a heady mix of dark, sweet cherries with a kick of Port to give it some lovely warmth. One of my favourites in the box.
Sugar Bush
There’s no mistaking the very Canadian sweetness that comes from maple syrup, but I had more difficulty detecting the walnuts which are apparently in there. The maple bit is perfectly fine, but it would have benefitted from the crunch and bitterness of some walnuts in there.
Out of the dozen chocolates, the ones that really didn’t work for me were the ones where the flavour was handled with kid gloves – I don’t mind subtlety on occasion, but the meek levels of spice were a little on the disappointing side. The bolder ones were great, especially the fruit ones and they really stood out for me. Somewhere amidst their complete range lies an absolutely perfect box of chocolates, but I’d definitely need to do some more tasting and switch a few out to get there. I’m more than willing to give it a try though.

I’m very lucky to be a chocolate blogger. Every Easter I get all kinds of chocolate companies asking if they can send egg-shaped products for review.
This year has been particularly busy, what with Easter falling so close to Valentine’s Day and Mother’s Day. So I’ve been asking chocolate companies to send me things that are a bit different from the standard egg. There’s only so many ways you can write about those.
And that’s how I ended up with an egg box full of hen’s egg sized milk chocolate eggs from Chococo. It’s not fancy, it’s just a little different from the norm.

I love this kind of packaging. It’s simple and recyclable, but bright, colourful and enticing.
“But why are they called Rattle Eggs?”, I hear you ask. Well, dear reader, it’s because they rattle! And a very satisfying rattle it is too.

There are three differnt ‘fillings’ to the eggs; jelly beans, sugar coated chocolate buttons (that’s Smarties to you) and mini eggs! Yes, that’s eggs within eggs!

These jelly beans are my favourite though. I have to admit, I’m a bit of a jelly bean fan, and I do like the zingy fruity flavours in these beans. Yes it’s just candy, but it’s a nice contrast to the rich, 43% milk chocolate.
The mini eggs and Smarties if a bit of a crunch to them, which is nice, but I’m all about the jelly beans.

Obviously though, these are aimed at kids, and I think they’ll just love them.
As a child, I loved the thrill of an Easter egg full of stuff, but was so often disappointed by empty eggs or horrible chocolate. There’s no danger of disappointment here though. They may be simple, but they’re the perfect Easter gift for the discnering child. They can even be shared, if you can persuade your child to do such a thing.

The second bar of Mast Brothers chocolate sent to me by the Chocolate Society has had a bit of a chequered past. Originally branded as ‘Dark Chocolate with Almonds & Sea Salt’ this bar has retained it’s distinctive anchor-themed outer wrapper and recipe – the only difference appears to be that the brothers have decided to play down the sea salt, presumably because they have launched a Maine Sea Salt bar.
The chocolate in this bar is a 73% cacao from the Dominican Republic and it’s a big flavoured, robust cacao with deep, dark undertones and a treacly, molasses-like sweeter top note. Looking back at the history of this bar, I discovered that the original version was an 81% cacao bar which used Madagascan cacao, so there’s obviously an ongoing refinement process which has resulted in the cacao of choice (and the percentage used) being changed over – presumably as the brothers discovered alternatives.

The almonds come from a farm in California and are roasted in olive oil before being added to the bar with a sprinkling of Maine sea salt. Bite down on a big chunk of almond and you can taste a hint of the olive oil as the nut reveals its flavours. The chocolate has the characteristic grainy texture I have come to expect from a Mast Bar and delivers bold, dark cacao flavours with high acidity.
It’s certainly not for the faint hearted – as the chocolate starts to melt that initial deep, treacly flavour gives way to more complex (but no less robust) dark, woody flavours. The almonds combine with the cacao to smooth things out a little, and that touch of sea salt helps to bring out some of the sweetness from the cane sugar.
As someone who is quite partial to high cacao content, bold flavoured chocolate I found myself really enjoying every chunk of this bar, but I can’t help thinking that it might be a bit much for some people (particularly those of you who may prefer milk chocolate!). It’s certainly a bar for the adventurous palate, and given that it costs about seven times as much as a ‘standard’ bar of chocolate it’s definitely something to savour over a few days!