As Seen on Sunday Brunch: World Chocolate Day
This collection features three craft chocolate bars that we brought to Channel 4’s Sunday Brunch on Sunday 5th July 2020. This includes the iconic Salted Egg bar crafted in Singapore, the 80% Swiss-made dark chocolate that looks just like a milk bar, and the complex yet indulgent “dark milk” chocolate bar crafted in Sweden using Madagascan beans.
This collection features three craft chocolate bars as featured on Channel 4’s Sunday Brunch on Sunday 5th July 2020.
As it’s World Chocolate Day on Tuesday 7th July, we wanted to showcase some of the newest International craft chocolate makers we have found.
In this collection you can discover three single origin chocolate bars tasted on the TV show by Spencer with Simon Rimmer, Tim Lovejoy and guests. These four bars have all been crafted from the highest quality ingredients by skilled artisan chocolate makers. From milk to dark, these are all exceptional chocolates.
Taste and compare the chocolate bars and you’ll be amazed at how different dark, milk and white chocolates can taste.
Tasting Notes of the Bars
Fossa’s Salted Egg chocolate bar is one of Fossa’s most iconic bars. Inspired by their favourite Singaporean street food (“tze-char”), this bar takes cocoa butter and combines it with milk powder, sugar, cereal, butter, curry leaves, chilli padi, a touch of sea salt and some home-made salted egg cereal. The result is a wonderfully creamy and aromatic chocolate bar, with aromas of caramel and rich tea biscuits. The finish is both “sweet” and “savoury” thanks to the salty herbiness of the curry, cereal and salt.
Crafted in Kalleren, Sweden by Frederic Martinson, this bar is deceptively “moreish”. As you savour your first piece and enjoy the wonderful citrus and redberry notes, you’ll find yourself reaching rapidly for more. And then you’ll realise that this is a Dark Milk bar, crafted from Bertil Akesson’s beans grown in Bejofo, Madagascar. The addition of the milk creates that “bliss point” where you almost can’t stop yourself reaching for a second piece. Try it. And see how long it lasts.
In Zurich, the Eurasian Coot is called “Taucherli”, and Kay Keusen decided to use Tauerchli to name and illustrate his bars. The beans from this bar come from Hacienda Betulia, Colombia, and are grown for Kay by the Swiss Colombian Christian Velez. The beans are very light in colour (this looks like a milk chocolate) and have a powerful flavour profile of spices, red grapes and pineapple. And then thanks to it’s high percentage (it’s 80%) it has a fantastic balance, length and intensity.
Fossa - Salted Egg Cereal Blond Chocolate
Weight 50 g Maker Maker Country Ingredients Cocoa Percentage
Standout Chocolate - Sambirano Valley, Madagascar Dark Milk 60%
Weight 60 g Maker Maker Country Bean Origin Ingredients Cocoa Percentage
Taucherli - Betulia B9, Colombia, 80% Dark Chocolate
Weight 75 g Maker Country Type of Chocolate Cocoa Percentage Bean Origin Ingredients Maker
- Coming soon.
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