Text 14819, 119 rader
Skriven 2008-10-09 08:04:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Chokolat
====================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> I scored, on spec, a 5 pack of Moser-Roth 70% dark chocolate
 DD> bars on my last trip to ALDI (of all places).

 DS> Cool.  I just grabbed some of the same at the brand new ALDI near
 DS> me.  I'll be interested to see how our impressions compare.

I grabbed, yesterday, a Choceur (made in Germany) dark chocolate and nuts bar
and a Choceur (made in Austria) dark chocolate bar. 

The Austrian example tastes more of milk chocolate than dark chocolate.
Investigation of the back panel shows: Dark Chocolate, Sugar, Milk (a-hah),
Cocoa Butter, Soya Lectithin, Vanillan (artificial vanilla flavouring). Very
smooth, creamy, extremely sweet, taste lingers on the palate - even after a
cuppa. I'll buy no more of this crap. If I want a Hershey Bar - I'll buy a
Hershey Bar.

The Dark Chocolate w/Nuts (Germany) is nowhere near as sweet as the Austrian
example - but, still too sweet. No indication of the percentage of cocoa in the
bar. Pretty soft and the hazelnuts are fairly bland - just crunchy. More actual
chocolate flavour than the Austrian stuff. Ingredients listing shows no milk
but does show the nuts - other than that it is the same as the Austrian
xample.

The aftertaste is not as long lasting as the first example ... which is a good
thing. Another one that I'll not repeat.

The Moser-Roth is 70% cocoa with an ingredients list of cocoa liquor, sugar,
cocoa butter, emulsifier soy-lecithin, flavor vanillan. Made in Germany. The
five individually wrapped bars are hard and do not melt under moderate handling
unlike the Choceur examples above. The bars break with a definite snap and will
soften and melt in your mouth - very slowly.

The chocolate is bitter-sweet, as it should be, with hints of leather (where
did that come from?), vanilla (on the ingredients list) not acidic as some dark
chocolates are, a little hint of salt (not on the ingredients list - and may
just be my lately come sensitivity to salt). Chocolate essence lingers in the
mouth for a long time. I like the individually wrapped little 125g bars - which
means that the rest of the bars are not exposed to light and open air.

Moser-Roth apparently make an 85% in the same vein - which is carried at some
ALDIs ... but, not mine. I'd like to give it a shot.

Only downside for me is the use of vanillan in place of real vanilla. But, at
the price they sell this for I suppose they have to take what "economies" that
they can.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Watermelon Sorbet Slices W/Chocolate Seeds
 Categories: Five, Fruit, Chocolate, I scream
      Yield: 4 servings
 
      4 lb Watermelon (whole or a
           - quarter of a large one)
      1 c  Sugar
    1/4 c  Fresh lime juice
      2 tb Sambuca or anisette liqueur
           - (to taste)
  1 1/2 oz Fine-quality bittersweet
           - chocolate; chopped
 
  Equipment: an ice cream maker
  
  Diary of a Foodie: Season Two: Trompe l’Oeil: The Art of
  Culinary Deception
  
  Cut watermelon into 1-inch-thick semi-circular slices. Cut
  flesh into chunks, reserving rind.
  
  Arrange rind slices on their sides on foil-lined baking
  sheets, leaving space between them to add sorbet later, and
  cover tightly. Freeze until frozen hard, at least 2 hours.
  
  Discard seeds from melon, then purée enough melon in a
  blender to yield 5 cups. Heat 1 cup purée with sugar in a
  small heavy saucepan over medium heat, stirring, until
  sugar has dissolved, then stir into remaining purée along
  with lime juice and Sambuca. Chill, covered, at least 8
  hours.
  
  While purée is chilling, line another baking sheet or tray
  with parchment paper. Melt chocolate (see Tips), then remove
  from heat. Transfer chocolate to a small sealable bag and
  seal, pressing out excess air. Snip off tip of one corner
  to form a tiny hole. Pipe 1/3- to 1/2-inch-long ovals of
  chocolate onto sheet, flattening them slightly, to resemble
  watermelon seeds. Freeze chocolate “seedsö on sheet until
  very firm, about 30 minutes. Working quickly, loosen “seedsö
  from parchment with an offset spatula or knife and transfer
  to a small bowl, then freeze, covered.
  
  Freeze chilled purée in ice cream maker to a thick slush,
  then add three fourths of chocolate “seedsö and continue
  to freeze until frozen.
  
  Working quickly, fill frozen rinds with sorbet, smoothing
  with a rubber spatula. Quickly sprinkle remaining chocolate
  “seedsö realistically on slices and smooth sorbet again.
  Freeze, covered with plastic wrap, until very firm, about
  6 hours.
  
  Cooks’ note: Sorbet slices can be frozen, wrapped tightly,
  up to 3 days.
  
  February 2008 | Gourmet
  
  Serves 4
  
  Meal Master Format by Dave Drum - 04 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And I would do anything for love, but I won't do that." -Meatloaf
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