Tuesday, 14 October 2014

Theo Chocolate from Seattle


This is just a very quick post to a) get me into the habit of blogging more regularly and b) capitalise on the fact that this week is Chocolate Week in the UK, thus taking advantage of all the traffic that is currently steering its way. To all the chocolaty things on the Internet. Or not, as the case may be. Gawd knows how it all works. I am just going to hashtag the shizzle outta this.

But yes, chocolate! I had some rather nice chocolate the other day that found its way into my grubby mitts via the lovely and gregarious Susan....something or the other. You know, I don't think I know her surname but she writes a great blog, eats and drinks, is very funny and divides her time between the US and the UK and when I met her a few weeks ago, she very kindly gave me some chocolate from Seattle.

I then promptly forgot about these bars of delight, having stashed them away in my rucksack and only just came across them after fishing out a rather rancid over-ripe pear at the bottom of the bag. Yes, I am that forgetful. Thankfully, the chocolate wasn't ruined in any way and upon discovering them, they certainly delivered a triumphant fist pump to the air; a feeling akin to finding some Jaffa cakes in your pocket for instance.

Now, I am not a connoisseur of cacao by any means. The grubby stuff i.e. corner shop confectionery is more than suitable for my palate but I have always, rather snobbishly, assumed that American chocolate was really rubbish. Hershey's springs to mind. Past experiences and memories equate to gobfulls of too sweet, brown, grainy shite basically and how it has the temerity to call itself chocolate is beyond me. However, the bars of Theo Chocolate handed over to me were amazing.

Ticking all the boxes regarding provenance, non-GMO, organic, fair-trade etcetera etcetera, the guys at Theo do go to 11 on the worthy-o-meter but hey, what is the point of making something good unless it makes you feel good eh? And boy, does this chocolate does make you feel good. From what I understand is their 'Fantasy' range, I sampled (or we, I should say) the Bread & Chocolate bar, made using 70% dark chocolate and their Chai, using 45% milk chocolate. And chai tea, naturally.

The breaded bar was my favourite. Dense, smooth and slightly bitter with gorgeous nuggets of sourdough crumbs, it was reminiscent of other biscuit-based chocolate I've tried before. Like um, a Yorkie bar but it was much, much better and I don't even know why I am thinking about them. A poor comparison but hopefully you get the idea.

By contrast, the 'Chai' was stronger in flavour, spicier and more fragrant and I think I would have preferred it married up with dark chocolate, instead of milk. However, yet again, this chocolate delivered another pleasantly surprising hit. Tea. Chocolate. I could do this again. Perhaps with a cup of tea. How would that be? Too much? Maybe.

So there we have it. A new perspective on US chocolate. After trying these bars, I certainly won't be so dismissive in future. It might even be worth importing some from across the Atlantic. Although I might just wait till I catch up with Susan again. I must work on the forgetfulness though. Whenever we secretly eat chocolate at night; in the morning, when the children get up, they nearly always find the wrappers. Slovenly stowed not so secretly under the settee.

"Daaaaad, have you been eating chocolate again?"

Nothing worse than a tutting six year old, wagging a finger in your face, at 7AM. I can tell you that.

Also, I've said the word 'chocolate' and alliterated and rhymed far too many times in this post, sorry.

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