Sunday, November 04, 2001


now let's take a moment to discuss a small vermont chocolate maker. . .

for those who like a darker chocolate but find european chocolates too much, lake champlain chocolates might be for you. i brought home a bar of the dark chocolate and the milk chocolate with almonds.

i was intrigued with this chocolate when i saw that it was made from a base of callebaut, the industrial warhorse of belgian chocolate, which has been owned by the swiss corporate giant suchard toblerone for about 20 years. (iirc, suchard toblerone is in turn related to the german division of kraft foods. . . now i remember why i try to buy artisan products and still love those wackos at slow food!)

it's certainly an american-style chocolate. it comes in smallish but thick bar. it breaks cleanly, has a lovely finish and shine and a fresh, delicious smell. but alas, once in the mouth it feels gummy and the taste quickly goes flat. it's just too sweet. sadly, it also lacks a lingering intense chocolate aftertaste. i was left with just a sticky sensation.

however, i realize not everyone adores the european chocolates, and so a high-quality american-type chocolate should find a nice market. if you are basically a hershey or mars lover, but recognize that their chocolate has lost its quality and style over the years, you will probably be overjoyed to discover lake champlain.



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