I’ve been conducting an exceedingly scientific series of chocolate tastings for the next Dowser Series trilogy over on my Facebook page. However, I promised myself that I would blog more this year, so I will now be posting any tastings I do here – YAY FOR ME!!
Yes, this is my version of research.
To the tasting!
I loaded the latest version of Dowser 4 on my iPad yesterday afternoon in order to read it once more before I do final tweaks. Then, it will be off to the proof reader! It was a crazy rainy day – perfect for a book and a new chocolate bar. I dug around in my stash drawer and opted for a favourite maker but a new chocolate.
Ampamakia by Valrhona. Limited edition. 64% Madagascar single-origin cocoa.
Tasting notes
- According to the packaging: acid yellow fruit freshness and roasted notes.
- My thoughts: smooth, creamy, with hints of citrus. Very balanced. All the quality I’ve come to expect from Valrhona, though slightly on the sweet side. Everything I love in a bean from Madagascar.
Very tasty. Definitely a keeper!!
Wish I could taste your chocolate bars! We have some good chocolate here in South Africa, made by Nestle (Swiss) and Cadbury (British); we also get Lindt (also Swiss), and now have a Belgian chocolateur – don’t know if that’s spelt correctly – living here and making his own chocolates. But nothing like those you describe. I’ve also tasted American made chocolates.
I’ve been lucky discovering Xoxolat and Chocolate Arts in Vancouver, which opened up the world of chocolate for me. You just have to keep your eyes open! Plus you are closer to Madagascar than me, which is my fav chocolate!!