Spot of milk, pinch of salt – Madecasse Chocolate

2013-03-04 17.26.55

The single origin milk chocolate (44% cocoa) has a very soft aroma of fresh percolated coffee and damp oak barrels. It has an average melt factor, an immediate milk sweetness, low intensity flavours of Milo powder and caramel toffee. A rough, coarse silk texture and the finish is latte coffee, albeit rather short for my liking. This is a good quality bar for casual sharing. Although it’s a milk chocolate, the use of higher cocoa content clearly sets it on a higher quality level.

In comparison, dark chocolate (63% cocoa) is used to complement the intriguing sea salt and nibs bars, one of my staple go-to chocolate bars that is sure to perk anyone’s interest. A complex nose with plum, melon, vanilla bean fragrances, dashed onto an overlay of a baker’s oven. The cacao nibs provide a flavoursome gritty texture, and the pinch of sea salt adds a final twist towards the end. Buttery flavours of melon, citrus, roasted nuts and green pear, this isn’t your typical Cadbury bar! An easy-eating chocolate, smooth with depth from the dark chocolate, but not absolutely serious. You can still have a beer with this. If you want to brighten your day, have a crack at this beauty!

Both bars purchased from King & Godfrey, Carlton.

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About simplepalatesseriously

I am a neuroscience researcher in Melbourne, Australia with a keen interest in wines of the world.
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