While I was teaching chocolate classes at Central Market stores across Texas last month, in my free time I would wander the aisles of the store. I don’t think I’d ever been in a place that had such a terrific selection of chocolates from around the world. It was a chocolate-lovers dream!
I was particularly intersted in these two, which I had never seen before and was eager to sample.
In the US, to be called ‘milk chocolate’, the chocolate must contain a minimum of 10% cacao solids.(Cacao solids are the ground paste made from pure cocoa beans.) In the European Union, the legal minimum hovers between 25-30%, although some companies get around it by calling their tablets ‘family chocolate’ or ‘dairy bar’, which is somewhat misleading since people often grab the bars thinking they’re getting milk chocolate when they’re getting something else.
So I’ve taken it upon me to re-name these higher-percentage bars of milk chocolate as ‘dark’ milk chocolate. Both bars shown contain about 35% cacao solids.
The first bar, the darker and thinner of the two, is Santander milk chocolate, made from Columbian beans. I found the chocolate to be a bit peanutty and malty. It was sharp and acidic but left little lingering aftertaste. It had a nice snap when sliced and had a faint butterscotch finish. I would imagine this would be good for chopping and substituting the pieces for chocolate chips in your favorite recipe for Chocolate Chip Cookies. I’m going to use mine to make a batch of Dark Milk Chocolate Ice Cream.
The lighter of the two is Caro milk chocolate. This was far ‘milkier’ tasting with a very creamy taste and texture. It looks a bit whipped and its flavor was somewhat elusive and candy-like. I have to admit that this one left a rather funny taste behind and I wasn’t eager to eat more. Still, it was interesting to taste the two side-by-side.
I’m going to do the David Lebovitz Let-Them-Sit-In-My-Apartment-And-See-
Wish me luck.