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Ever heard of craft bean-to-bar chocolate made in Switzerland? 🍫🇨🇭
Well, now you do!
Based in Zürich, @taucherli_chocolate uses fine cacao from all over the world to create single origin bars that are seriously delicious. I met Kay during @chocoa.nl in Amsterdam and he is one of the most passionate and positive chocolate people I know.
But why am I still blabbering?
Let's analyze his bars, from left to right:
- 67% Rapeseed Nicaragua 🌴
The rapeseed here is not in the form of oil, but of seeds. The super smooth texture of the chocolate and the crunchiness of the seeds make it for a fun consistency. The flavor to me is like drinking a shot of high-quality espresso ☕👅
- 70% Light Brown Mexico ☀️
I kid you not, this bar looks like milk chocolate. The texture is smooth and silky like milk chocolate. You could TOTALLY fool any dark chocolate hater into taking a bite of this! Only once it starts melting, then the flavors of dark chocolate open up: brownie, cocoa, but also butter and cream. I can't stop eating this...🐷
- 100% Ghana 🌱
Ladies and gentlemen, here is the most surprising 100% cacao bar I have ever tasted in my life. Give it a second and notes of freaking VANILLA (and also coconut) will start to open up. I literally jumped out of my chair while tasting to check the ingredients list. No vanilla included, just amazingly flavorful beans. An unforgettable experience 😃
- 72% Nicaragua 🐒
Nope, not your usual Nicaragua. This has tasting notes of coffee, nuts and slightly earthy. Thanks to its velvety consistency, it feels like eating hot chocolate in solid form ☕
Kay told me: "I am sending you these, but I don't expect you to post about them. I just want your feedback."
Well, you should know I only post about stuff I love, and these bars make no exception 🍫❤
Which one of these 4 Taucherli bars would you like to try?