A consistent award-winner, this bar from Zotter is a little bit different. It’s one of their earliest bars, and was one of the first where they started playing with textures within the chocolate coating. It combines chewy caramel with a lightly roasted almond praline and a crunchy caramel crisp. The 50% milk chocolate, which balances out the sweetness of the fillings, should be the last layer to melt, leaving a delightful chocolatey finish on the palate.
As Annalisa Barbieri wrote in her Notes on Chocolate column for the Guardian:
“What I can tell you is this: it’s one giant slab (always dangerous), it’s organic. It’s 50% cocoa stuffed with a butter caramel cream that is the absolute perfect chew consistency, and then in it are these lethal caramel crisps and almond praline, which takes the whole thing up up up. It’s nostalgic, sweet and really dangerous at £3.95 for 70g.”
But don’t just take our (and Annalisa’s) word for it! Have a look below to see what the attendees at one of our recent Virtual Tastings had to say about it.
ABOUT THE MAKER
Josef Zotter is one of the long-established heroes of the craft chocolate movement. He has been producing chocolate since 1992, became famous for his wacky flavour combinations (scarlet runner bean and coriander pastry, anyone?), and was one of the earliest to produce 100% Organic and Fairtrade products. He has worked tirelessly to improve the lives of his growers around the world, engaging in numerous initiatives in Latin America, Africa, and Southeast Asia. He also runs an outstanding chocolate factory visitor experience – The Zotter Experience – that is a must-see for any chocolate-loving visitors to Austria.
The chocolate coating of this bar is Zotter’s 50% milk chocolate blend, made predominantly from Peruvian Pangoa beans with splashes of Ghanaian and Ecuadorian beans as well. The beans are chosen for balance, to complement the filling in a supporting role. The almond praline is made from Spanish and Italian almonds, and is also made in house at the Zotter factory.