The tasting notes reflect my personal opinion.
Name
Dark Rum - Rum ganache sealed in a dark chocolate shell decorated with naturally coloured white chocolate
Main ingredients are cocoa solids (cocoa mass, cocoa butter), sugar, rum (12%), cream, glycose syrup, buter oil, sorbitol, full cream powder.
Cocoa content: minimum 70%
cocoa in the dark chocolate.
Manufacturer
Hotel Chocolate Ltd, Mint House, ROYSTON, Hertfordshire, SG8 5HL, United Kingdom
Packaging
The 6 pralines (65g) are wrapped and sealed in transparent plastic wrap.
Look
The chocolate shell is dark middle-brown with clearly recognisable shade of red. The filling has almost the same colour but is a bit lighter.
Sound
The chocolate breaks with a light snap sound.
Smell
The pralines have an intensive smell of rum that is immediate as soon as the package has been opened. The shell smells of cocoa, rum and sugar. There is also a note of a cold-ish aroma of vanilla and metal. The ganache has aromas of rum, alcohol and butter.
Mouthfeel
The chocolate has a very smooth surface and melts into a very fine liquid. The ganache is very creamy and even. It disperses quickly in the mouth.
Taste
The dark chocolate has an initial taste of slightly bitter dark cocoa which quickly combines with rum and sugar flavours. The filling has an initial hint of sugar before a slightly darker cocoa flavour, rum and alcohol unfolds.
Aftertaste
The aftertaste of the chocolate shell on its own is cocoa and a hint of sugar. The filling develops a strong alcohol flavour. Once that has evaporated, a rum note lingers on the centre of the tongue.
Summary
This is a dark chocolate rum praline with an intense alcohol and rum flavour. The chocolate is not as 'dark' as other products from Hotel Chocolat and the pralines contains some milk and cream.
Verdict
The dark milk chocolate pralines are very smooth with an intense alcohol and rum flavour. The alcohol flavour is very intense and at some points cover the rum and chocolate flavour. 3 Stars.
Dates
Lot number: 16047, best before 09/2016, tasted 15&26&29/06/2016
No comments:
Post a Comment