Musings & more….
I feel like the only possible way I could have eaten the nine salted caramels that came in this box from Hummingbird Chocolate Maker in twenty-four hours is if Michael has been ‘helping’ me.
However … I’m somewhat concerned about accusing him of stealing caramels from my stash. Because, if he hasn’t, I’ve just admitting to eating nine caramels. In twenty-four hours.
It’s a mystery that is doomed to remain unsolved.
Just as long as I get the box into the recycling bin without Michael noticing.
I blogged about Hummingbird Chocolate last week.
hispaniola – tasting notes:
First taste: definitely fruity. On the edge of dry. Smooth. Creamy. Golden raisin. Slight after taste, but pleasant. Michael called it a “bright fruitiness.”
Second taste: pleasant chocolate scent. Fruit is again very upfront. Cherry through and through. Aftertaste is stronger and lingered longer the second time. Mouth coating but not unpleasant.
Definitely a quality bar. Grade A.
Then I tried the Fleur de Sel a few days later. This award winning bar is made with the hispaniola chocolate and sprinkled with hand-harvested Fleur de Sel from the Vancouver Island Salt Co. As much as I liked the hispaniola on its own, it was INSANELY good with the added salt. And I usually loathe anything added to my chocolate.
I only have two pieces of the Fleur de Sel left. I had to force myself to not eat it all in one go … it was that good. Grade A++
I’m exceedingly pleased with this new discovery. 😀
At the end of May Sue mentioned an article about an award winning chocolatier on my Facebook Page. It turned out that the small batch chocolate maker, Hummingbird Chocolate, was Canadian and had won a bunch of awards when up against a bunch of big names that I mention around here often, including Amedei.
So, of course, I instantly had to track down this new-to-me chocolate and see what I could score. Thankfully, I discovered that they had an online store and I ordered the three bars that appealed to me the most (including their award winning bars).
I’ll taste them separately and make notes, but I wanted to share these pretties right away.