I love Chococo. They manage to strike the perfect balance between ‘hand made’ and ‘luxury gift’, and this attractive little box is the perfect illustration of that. This is their medium sized ‘Love Box’ (stop giggling at the back!) which contains a total of sixteen chocolates of six different varieties.

We first reviewed a selection of their wonderful chocolates last October, and Claire Burnet was kind enough to send some samples of their Valentines offerings this year.

When you remove the colourful lid from the box, you’re greeted with this…

The six different chocolates in the box are:

Raspberry Riot
Raspberry & framboise liqueur in a dark chocolate ganache, rolled in freeze-dried raspberries.
Wow, there’s a lot of fruit here! The entire outer layer is raspberry and it literally explodes with flavour in your mouth. The ganache is rich and smooth with just a hint of sweetness to counteract the tart fruit flavours. Perfect.

Tate Heart
A hazelnut praline heart decorated with edible silver leaf.
I’ve seen plenty of edible gold on chocolate before, but I think this is the first time I’ve ever eaten silver leaf. A beautifully smooth and soft praline in delicious milk chocolate.

Dotty Apricotty
A dark chocolate heart with sundried apricots marinated in brandy.
Another wonderful combination of flavours. The subtlety sweet apricot goes with the delicious dark chocolate perfectly. I could eat a whole box of these.

Caramel Kiss
A milk chocolate dome with dulce de leche caramel.
The sweetest chocolate of the selection here by far, but another taste combination that works perfectly. The dulce de leche caramel has the flavour of condensed milk, but the lightness of a truffle. To be taken in small doses only!

Fizzy Duck
A dark chocolate marc de champagne truffle dusted with Paraguayan fair trade sugar.
I’m not the biggest fan of marc de champagne, but this is divine. The truffle is soft and light and the shell has a gentle crispiness to it.. yet it melts away to nothing in the mouth.

Perfect Passion
Passion fruit puree in a milk chocolate square with a flower transfer design.
Another wonderfully fruity chocolate. The passion fruit is a set jelly in the centre of this beautifully decorated chocolate. Sweet and tangy in a creamy milk chocolate package. Yum.

I can’t recommend these chocolates highly enough. The flavour combinations work exceptionally well, the presentation is top notch and the ingredients are so fresh that Chococo won’t even send these out until February 10th. So you can be sure your gift will still be in perfect condition for the 14th.

Without doubt, this is my pick of this year’s Valentine’s offerings so far.

Another offering from those people whü like to mis-spell words in order to get more umlauts on their packaging – yes, it’s Gü time again.

This time I bought a box of three versatile little chocolate tortes. ‘Eat hot or cold’ says the box. I was told that chilled they’re smooth, melt-in-the-mouth and deeply satisfying (only with far more e’s than I’m prepared to type). Warm one up and it’s merely mouthwateringly rich and moreish. Naturally, as I had three, I was free to try one each way and have the third in my preferred style. Result!

Slide one out of the box and tyou have a rather unassuming little pud.

My eye was drawn to the dimpled top – ideal for a blob of cream or ice cream, or maybe for filling with your favourite liqueur?

As I said, they’re not the biggest puds in the world – take a look.

But what they are is dense. Very dense. Cutting into one revealed a dark, sticky interior. They’re made with a quarter chocolate, and that chocolate is 53% cocoa, so they’re not slacking on the chocolate content. When I bit into it I immediately thought better of chewing. It’s very rich, very gooey, and very chocolatey, with an underlying sweetness. Bear in mind that half of this little pud is made up of sugar and chocolate.

Heated up as directed and it’s a different story. They’re designed to be microwaved so that the outside keeps its shape while the inside melts, and that’s exactly what happens. Topped with a big blob of vanilla ice cream, they’re a deceptively filling dessert. Heating releases the aroma as well, delivering a much more satisfying experience in sensory terms. A dash of coffee liqueur (I used Patron XO Café, but other coffee drinks are available) and a blob of cream transformed it into a little gourmet treat.

I can imagine a number of variations one could put together using these little chocolate tortes, and they have enough in the way of rich chocolate flavours to accommodate the odd experimental addition. I’m getting to quite like some of Gü’s desserts, and this shows that they can do more than produce a decent chocolate mousse.

Butlers sent me a veritable shed load of samples following Ashleigh’s review of their 70% Organic Ginger bar the other week. At €2.45 per 100g bar, this range is a little cheaper than the dark organic bar that Ashleigh tried, so I’m guessing it’s part of their more ‘every day’ range of bars.

This is a 32% milk chocolate with small pieces of ‘butterscotch’ embedded throughout the bar. Personally, I wouldn’t call it butterscotch, it’s more of a hard caramel. Like crushed up Werthers Originals.

The bar itself is divided into large flat squares, and as you can see, this particular bar arrived a little the worse for wear. Coincidentally, this is pretty much how it looks in the picture on the wrapper too.

Not the prettiest looking bars perhaps, but as it turns out it’s quite pleasant.

Bite into a square and the first thing you notice is the satisfying crunch from all the little butterscotch pieces. Although barely noticeable when looking at the chocolate, it turns out those little pieces are just the right size to give you that crunchiness.

The chocolate is smooth and creamy and although not as rich as some of the higher percentage milk chocolates I’ve had recently, it’s rather nice. I could easily demolish a whole bar without thinking about it.

The butterscotch pieces don’t add quite as much flavour as I’d like, but what there is is nice enough. A little more smoky, caramelly, buttercotchyness wouldn’t have gone amiss though.

This is a really nice chocolate to enjoy with a cup of tea. It’s not a luxury product, but falls squarely into the “well above average” category.

Would someone tell me why there is so much rainy weather in Arizona in January? I just don’t understand it. The only advantage it has for me is an increased enjoyment of such life’s comforts as warm hats and hot chocolate. Truly ideal timing for Steven Meyers from Boulevards to send me over some of their dairy-free, sugar-free hot chocolate. In existence since just 2005, Boulevards has a line of hot chocolate mixes (with cold mixes coming in the spring) designed to present this pleasurable beverage with quality ingredients that stay on the healthy side.

Hence all the labels and logos on the container: USDA Organic, dairy-free, sugar-free, Kosher, and no whey or rice fillers. It can all be a little heavy if you aren’t asking for all these qualities, but it was the cat that got more of my attention. Maybe I’m just a sucker for animals, but he has that spark of naughtiness in his open-mouthed smile that makes him a worthy mascot. Turn the container around and you’ll find the brief ingredients list: organic erythritol, organic cocoa, organic maltodextrin, organic guar gum. Erythritol is the naturally-occurring sweetener used in place of sugar.

Peeling off the lid, the mix is a rough powder with little sugar-look-alike crystals. It smells something like Ovaltine, if my memory serves correctly, a sweeter cocoa powder smell. The directions instruct one tablespoon per cup (making 20 servings). I filled my mug to what I guessed was about a cup, but the tablespoon didn’t seem enough, so being too lazy to get a second spoon, I just poured a little more mix in. And then I chided my laziness when too much powder fell into the cup, worried that I had ruined my tasting. Yet I had no reason to fear. Being prone to add extra mix to my hot chocolate, this excess ended up the right amount.

The mix has a tendency to clump up as you stir it in, yet a small layer of welcoming foam forms on top after it’s all mixed. The taste is creamy, light on chocolate. This is the mild-flavored one, though; there are also dark versions. The erythritol gives it, to me, a slight odd smell and taste, but it’s preferable to stevia, not so strong as that. This chocolate feels good to drink, in the end. No sugar/sweet rush, no chocolate overkill if that’s something you avoid.

So it works. A standard hot chocolate that will meet your not-so-standard needs or wants with at least one of those numerous labels.

From what I’ve tasted so far, I’ve come to really appreciate Soma Chocolatemaker with their rather splendid bars created from small batches of chocolate made in their Toronto factory. Nevertheless, there is still something really intimidating about any 100% chocolate. Just that number and the realisation that there is nothing to dull or sweeten the flavour of the cocoa beans. This is a really thin line to walk along because disaster lies on either side. There is absolutely no room for error. And Soma absolutely nails it with their Arcana 100% bar.

Even from the outside, it looks like a special bar of chocolate. Their futuristic, space-food-esque packaging is rather appealing, not to mention it does make sure that the contents are fresh too. And once it is torn open, the rich, rich aroma comes flooding out in an almost overwhelming way. A good time to pause and consider if you really want to do this. My nose says yes.

The bar might be a little on the small side at a mere 45 grams, but this isn’t the kind of chocolate that you wolf down. It has a nice high gloss and when snapped, it breaks cleanly without much crumbling, suggesting that this isn’t going to be overly dry like some high percentage bars. In fact, it is a remarkably smooth and satisfying chocolate that doesn’t quite hide its pedigree but doesn’t scream 100% either.

Soma use four different types of beans from Papua New Guinea, Ghana, Madagascar and Ecuador, and that is reflected in the complexity of the flavour. It starts off, not surprisingly, with a rush of bitterness that doesn’t last nearly as long as expected. Instead, it changes into a second wave of burnt fruitiness with warm, leathery undertones that continue to shift in surprisingly subtle ways. And those almost constant shifts are what will keep you coming back for nibble after nibble until the whole bar is gone. Eating a 100% bar really shouldn’t be this easy.

And now it’s all gone and I find myself still wanting more, signifying that this is an extraordinary bar of chocolate. If you are feel the need to experiment with the darkest and purest of chocolate, you should search some Arcana 100% out because you will not be disappointed.

I used to think of Riesens as, if not gourmet, rich treats to be easily had in the candy isle. Chewy, chocolaty caramel was and is plenty pleasing to my palate on idea alone. I did not, however, know anything before about the company that makes Riesen, August Storck KG. It’s a German company that’s listed as Germany’s top candy and confectionary producer. They’re the same people who make the Werther’s Original hard candies.

Coming in a bag both basic and bland, the quality of these caramels is nothing sensational. Nothing worth particular note. Except. When you put one in your mouth, you fight away your criticism. The chocolate caramel is stiff, very stiff, and the chocolate coating melts quickly. Yet in this case, these two facts turn out to be positives. The chocolate is less than satisfactory, so who would want to taste more of it, anyway? Stiff caramel means it lingers, slowly softening, allowing you to alternate between sucking on it as with a hard candy and lightly chewing it as with a gum. My personal beliefs tell me this is the only way to eat a Riesen. A single one can last so long like this.

I find it amusing that the caramel has a better chocolate taste than the chocolate itself. It has a deep taste, a flavor close to cocoa powder, with any sweetness branching off from there and therefore kept to a minimum. There are light milky undertones from the caramel, but that’s it. Which seems to be part of the Riesen’s charm. How many caramel chocolates are out there? The only one I can think of is Amella, and what they do is very different, so it isn’t too common an idea. Then, chocolate and caramel could so easily make a sickly combination, but they don’t in a Riesen. Plus, they’re one of those things you can bring with you anywhere. To enjoy at the bus stop, at the mall, at the office, in between classes, wherever you are.

Another in the seemingly endless parade of Galler chocolates, these minis are a step up from the previously reviewed Bouchée bars in terms of taste. Here we have that perfect little treat to go with your morning coffee, or possibly something dark to enjoy alongside a post prandial espresso?

The three most obvious flavours are the pralines. Noir at 60% cocoa, a milk, and a creamy white chocolate. Each in itself a fine example, and really the only matter is personal preference. I enjoyed the milk, disliked the white, and preferred the dark. No surprises there then.

The Café Liégeois turned out to be a dark chocolate exterior which was home to a mild (and very light) coffee mousse filling. The filling worked as a great counterpoint to the bittersweetness of the chocolate.

I could almost have taken a dislike to the Noix de Coco on sight. A white chocolate shell and coconut filling – hardly my cup of tea now. However I was pleasantly surprised by a dark filling housing toasted coconut which was never too sweet. The rich cocoa flavours were enough to balance the sweetness, and the flavours of the toasted coconut were natural and refreshingly bright.

Another white exterior/dark interior pairing which turned out to be a surprise winner was the Manon. It was sweeter than the coconut version and the filling was very busy with fruit and nut pieces held in a coffee flavoured centre. Something I could see working with a good strong coffee.

So just who are these chocolates aimed at? I can only imagine groups of women on the continent having friends over in the late morning for proper, authentic coffee served in small cups, each accompanied by one of these mini bars balanced on the saucer in place of the more usual brown biscuit. Similarly, I might consider using these to serve with coffee at the end of a meal. They’ve clearly been created to have with a coffee. The question is, will customers get into the habit of having the odd naughty Belgian chocolate treat with their mid morning pick-me-up? These are still quite pricey chocolates at around 45p per piece, and as such they strike me as being the preserve of the wealthier chocolate lover, or as an indulgence or gift for the coffee drinker in your life. They’d certainly make a change from socks for Dad, and why shouldn’t men get chocolate gifts as well?

“Gorgeous Heart – Fruity Affair” is a silly name for a silly chocolate. Brilliantly silly, that is. A successor to last year’s ‘Heart Strings‘, this giant 650 gram heart comes in very similar packaging, laced up down the middle and finished with a bow.

Unlace the box and open the doors to reveal the beating heart inside…

OK, so it’s not actually beating, but I’m fairly sure the boffins at Hotel Chocolat are working on a way to make that happen for next year’s product line up.

Just like the ‘Heart Strings’ heart, the packaging is stunning. It’s not just the quality of the materials, it’s the thought that’s gone into the experience of opening the box and revealing the chocolate inside. Something most people take for granted is really important for a Valentine’s gift, and Hotel Chocolat have got it spot on.

Last year, my heart was broken when it arrived, but this year it turned up completely intact. I can only assume the delivery guy who smashed my heart in a jealous fit of rage last year has been fired. Shame. But the fact is, the only way to eat something like this is to smash it anyway. Not that I mind – it all ends up broken in my tummy anyway.

The milk chocolate is 40% cocoa solids and is as smooth and creamy and delicious as you’d expect from Hotel Chocolat. The fruitness comes from swirls of 28% white chocolate flavoured with strawberry, raspberry and blackcurrent. Each bite tastes slightly different, as you get different quantities of the swirls with every mouthful. Those swirls are quite sweet and tangy, but they only go down a couple of millimetres, so the overall experience is quite subtle.

The decorative balls are fruit and white chocolate shells filled with praline, and while they’re impossible to remove from the chocolate, I’d be quite happy with a bag of them on their own. The fruit and nutty praline make an excellent combination.

Of course, there’s another surprise when you turn the heart over. Not only is there a beautifully embossed design, but it’s pressed with tiny beads of caramelised puffed rise. This gives parts of the chocolate a nice crunchy texture, but I’m not entirely convinced by it because most of them fall out and end up all over the you and the floor the moment you lift it up. Perhaps Hotel Chocolat just want you to get a bit messy with your fruity affair.

I’ve said it before about Hotel Chocolat’s Valentines products and I’ll say it again. If you love a chocolate lover, get them one of these. I seriously doubt either of you will regret it.

We found this rather generous 300 gram box of goodies some time ago, and it has been sitting in The Stash ever since, waiting for an opportunity. Trouble is, The Stash is growing, and causing household friction: “Use up some of that chocolate so we have room for other things!” OK – who needs telling twice?

The box says this is “Luscious Berries – Selected Exotic Berry Flavoured Fruit Pieces Coated in Milk, Dark and White Chocolate”. Inside the box is a bag with a LOT of little balls in – white, light and dark – all slightly glossy – that’s the glazing agent 904 – whatever that is.

There is no special aroma – something we really should expect with a product like this, which means it must be Taste Test Time. Of course, I haven’t just done a taste test myself, I’ve passed them around the family. The universal reaction is “wow!”, followed by “fruity”, followed by “what flavour is it?”

If you know the flavours, then you can tell them – or perhaps if you have an exceptional palate. For us mere mortals, reading the side of the box is essential – strawberry flavoured fruit pieces coated in milk chocolate; blueberry flavoured fruit pieces coated in white chocolate; and raspberry flavoured fruit pieces coated in dark chocolate. My emphasis on “flavoured” – that means go read the ingredients.

After finding out the flavours, I can pick the blueberry – which is subtle at the best of times (like scoffing down a punnet of blueberries) – so this is a pretty big achievement. I really can’t tell the strawberry, it’s just fruity. I think I can pick the raspberry. Without knowing though, I really would struggle to pick them.

A check of the ingredients shows that the fruit stuff is apple puree, dried apricots, and dried apple with a mere 2% actual berries. The chocolate blends are shown as the milk chocolate being 28% cocoa, and the dark 49%. Not very dark, really – enough to show it’s a different colour.

Don’t get me wrong about the downsides (not much berry in spite of the name, and the dark not being very dark) – these are very very edible indeed. The family come grazing by to vacuum up a few more each pass by, and as I write this I have to keep sampling. Because they contain a fair amount of fruit, eating the 300 grams in a sitting is likely to have unpleasant consequences. But it’s tempting to try.

If you put these out for a dinner party, or BBQ, as a nibble, starter, desert, post-desert whatever – they will go down very well indeed.

Baker’s is a company that was established in 1881 in South Africa. When South Africans think biscuits, we think Bakers. A favourite of mine are the Baker’s Romany Creams, so imagine my absolute joy at finding mini version of my favourite chocolate biscuit, covered in chocolate!

Utopia in the snack aisle of my local supermarket. Romany Creams are a chocolate coconut biscuit sandwich with chocolate in the middle. These little fellows, on the other hand, are the reverse – instead of biscuit around some chocolate, they’re chocolate around some biscuit. In other words, perfect.

The chocolate is lovely, not too much shellac and the shell is neither too thick nor too thin. It’s just good old nomming quality milk chocolate, in perfect proportion to the biscuit it covers. The biscuit itself is actually what makes this perfect – the texture is not only biscuity, but a little coconutty too, so it crumbles perfectly. When you’re a black abyss into which chocolate can always be thrown (like me), you’ll find that the more of these you eat, the better. The tastes that exist in the biscuit part are not always immediately apparent, but they do accumulate as you munch your way to obesity. They are slightly salty, slightly malty and have a hint of golden syrup. In fact, the taste is ever so slightly reminiscent of Milo.

One of the best things about this is that the taste lingers, so although I can still guarantee that you will eat the entire pack, you could probably stretch it out over the course of about 2 hours. At 75 grams, you needn’t be ashamed of yourself, until you remember how little biscuits way and how filled with bad things they are.

I consoled myself with the fact that I didn’t buy the 1 kg tub. I take my victories where I can get them.