Hotel Chocolat Supermilk

Has Hotel Chocolat, ultimately, revolutionised milk chocolate? With their tremendous acclaim, they have the power to do so. It's evident that the UK are now, more than ever, wanting high quality, luxurious chocolate, and Hotel Chocolat, I believe, is the go-to. For a well known and established brand to offer a dark milk chocolate has now set standards - and soon to change the ideology - for milk chocolate, hopefully

The Supermilk is 65% cocoa, 20% sugar and 14% whole milk, with "all the pleasure of milk chocolate and all the power of dark"

The smell was rich cocoa, with coconut and vanilla, reminiscent of a standard dark chocolate (i.e. not "flavour beans") with a milk creaminess. The taste initially lacked sweetness, with a soft, far from harsh bitterness. The melting texture was soft, clean and smooth. As the Supermilk had an earthiness and metallic taste (opposed to the 'chocolate' flavour I was expecting), I wasn't swept off my feet. But it had a nice acidity, though of which I hoped would surface red fruits - it didn't

When chewing, it tasted like the richest chocolate brownie. And when the Supermilk was chewed, that's when the sugar came through and that's when I adored the flavour - such richness with a touch of sweetness. There was a touch of spice in there too!

If the Supermilk was more chocolatey, had a subtle caramelised flavour and didn't have that metal taste, it would have been out of this world! But I think naturally my theobromine and sugar veins needed a fruity cacao body and a little more sweetness. By my third tasting, I really loved it though and thought I'd definitely have it again. My ideal Supermilk would be 70% cocoa (pref. bursting a fruitiness, maybe Madagascan), 15% whole milk and 15% Demerara sugar for a rich, deep flavoured, rustic crunch!