Tuesday, 20 February 2018

Chocolat Madagascar 50% Milk Chocolate

Woa,    I'm pretty sure this is my first post on Chocolat Madagascar

This is a 50% milk chocolate, so essentially a 'dark milk' chocolate. It won a Bronze award at the 2015 Academy of Chocolate

It has a pretty low added sugar content at around 25% (ignoring the natural sugars in the milk), which is less than your 70% dark chocolate. The ingredients puts cocoa butter first, followed by whole milk powder, cane sugar and then cocoa beans (plus sunflower lecithin)

The aroma is rich, wheat, metallic, malt vinegar. It's slow to melt, but once it gets going it's pretty consistent. The taste starts with barnyard, wheat, malt, then simple 'cocoa' flavour comes in. It has Demerara sugar and toffee flavours dispersed within a balanced acidity

The finish is very fresh and clean, which is helped by there being a lot of cocoa butter. There is actually a lot of cocoa butter here, making chewing it feel too fatty, but it makes the chocolate melt very smoothly. This chocolate seems super French, no political correctness 

The finish is somewhat tannic or raw wholemeal bread dough. An enjoyable milk chocolate, easy to eat... 

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