Cachet Vanuatu 44% Milk Chocolate

When it comes to origin chocolate, Cachet isn't anything special. In my eyes, the fact that they do not make their chocolate from the bean reduces its appeal. I guess if it's good cocoa, it's good cocoa. But in chocolate making, it's said that every step is the most important step and for Cachet to work from cocoa liquor simply seems like an attempt to keep up with the fashion, to attract those uninitiated in fine cocoa chocolate, stick an origin on the packaging and make consumers believe they're having fine cocoa chocolate

The cocoa of Vanuatu thrives in the nutritious volcanic soil, so experiencing Vanuatuan chocolate sounded more than interesting. However, with sugar being the first ingredient, the vanilla flavouring, the 20% milk solids, the generic cocoa butter (sitting second on the list), and only <20% Vanuatuan cocoa mass... I didn't think I'd quite experience Vanuatu chocolate how I'd have liked to

The aroma was predominately chocolate with a nuttiness, distinctly coconut. The taste was chocolate with a caramel sweetness. Straight away there was a taste of salt, as if it was salted caramel - I found this in Cachet's Madagascar milk chocolate too. The sugar was felt on the back of the tongue which was slightly off-putting, but the smooth melt and salted touch made up for it

This was by all means no superior high cocoa milk chocolate, but it certainly was of a higher quality milk chocolate than what you can find in most shops and supermarkets. With a price of £1.49 (TK Maxx), if I was none the wiser, I would be far from disappointed. But, as a single origin chocolate, with less than 10% giving way to the flavour of the Vanuatuan cocoa...although it tasted nice, I am disappointed 

Cachet 32% Madagascar Milk Chocolate

Cacao origin Madagascar, made with a blend of Criollo, Trinitario and Forastero beans. A wide scope, I know, but the "Madagascar" and the unknown brand, Cachet, is what caught my eye and made me to buy. This milk chocolate heavily played on the caramel, with its dark-caramel colour paralleling its caramel aroma and taste. But delving deeper and a soft scent of mint and sweet, creamy taste was perceived

Its sturdy, though soft, snap, long smooth melt and light salted finish impressed me. I enjoyed this Cachet milk chocolate and to see that there was no emulsifier within was surprising as it was just so smooth in texture, but also because rarely do you see chocolate makers avoiding the use of soya lecithin

After a not so great affair with Cachet's Almonds & Honey, I'm glad I also bought this milk chocolate too as it gave me confidence in Cachet chocolate. They have a wide range of origin bars: Ecuador, Vanuatu, Peru, Costa Rica and flavoured bars: cacao nibs, caramel & fleur de sel, pear & almonds, lemon & pepper, blackberry & ginger...

Cachet Milk Chocolate Almonds & Honey

A rich smell of honey, fairly sweet with floral notes. A milk chocolate combined with honey and roasted Californian almonds sounded delightful. Envisioning standing in the midst of mountains and greenery, drinking fresh milk with herds of cows and sheep before me

A surprising bitter-sweet taste, one that almost seemed acquired. The honey wasn't sweet tasting, but this made the flavours to feel slightly more balanced; it wasn't overwhelmingly sweet. It had a floral taste too, notes of rose flower. The almonds gave a creamier taste, yet added a slight bitterness but overall were generally mild

I found this 31% cocoa solids milk chocolate tasted best when it was chewed as finely as possibly, this way I was increasing the taste of almond. Having contained only 18% milk solids made it really lose its 'milk and honey' feel that was only hoped for. I won't be inclined to buy this chocolate again, nor recommend it, but it wasn't bad. I really thought this chocolate was going to be sensational

The cocoa beans sourced from the Quality Partner Program (Ivory Coast)

Like the Elizabeth Shaw Butterscotch Milk Chocolate, the mould of the chocolate was not admirable