Today’s post brings you something monumental: the conclusion of my reviews of the 2010-2011 Vosges holiday bars. This was no small feat, as there were eight bars. Yes, I consumed eight of these guys.
Actually more than eight, because I became good friends with the Gingerbread Toffee bar. Very good friends. But that newfound love aside, I also reviewed the Peppermint Candy Cane, Marzipan, Bapchi’s Caramel Toffee, Cherry Rooibos, Black Salt Caramel, and Amalfi bars in the past month. Today, I finish it out by reviewing the Blood Orange Caramel bar.
The base for this caramel bar is a 70% cacao chocolate that is exceptionally smooth with an intense flavor that carries some coffee notes.
Unfortunately, it’s also quite firm and doesn’t meld to the slightly-runny blood-orange caramel very well, and the entire bar breaks and crumbles quite easily. The good news is that the intense chocolate is a perfect contrast to the tart-but-sweet caramel with a very strong citrus note. While the taste combination is just about perfect, I would prefer a softer chocolate and a firmer caramel to make this bar easier to nibble on.
Perhaps the solution is to melt it down and eat it as a sauce.
Not that I’m suggesting such things.
Do you enjoy caramel that is more liquid or more chewy?
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