Elizabeth Shaw Dark Chocolate Cocoa Crunch

57% cocoa solids

Compared to the image on the packaging, the chocolate inside was far darker in colour. I thought that this chocolate tasted and smelt similar to the Callebaut dark chocolate I had recently, and I was so surprised to find out (and proud of myself for recognising) that Elizabeth Shaw does in fact use Barry Callebaut cocoa! The cocoa is sourced from Côte d'Ivoire

I initiated a sweet dark chocolate taste when I had the Callebaut a few weeks ago, and with this chocolate it was the same; very sweet. The cocoa in aroma was the predominant element, but after a while I found a hint of floral hiding in there

Cacao nibs in dark chocolate is a growing concept. The spark up of cacao nibs having health benefits and considered a 'superfood' is driving the demand for the nibs, particularly by health and nutrition enthusiasts

This chocolate had a caramel taste. The nibs were left after the chocolate had melted, and when bitten alone had the expected crunch texture of nibs which then lead to a light bitter finish

The addition of butterfat makes it more appropriate for this chocolate to be termed 'milk', but really the butterfat seems unnecessary. Maybe in the long run it works out cheaper for Elizabeth Shaw to do so, but for me it doesn't look too good on the ingredients list

This 'dark' chocolate wasn't my kind of chocolate, but i'm glad I tried it. Personally, I think the cocoa beans Barry Callebaut source from the Ivory Coast lack flavour, but note that I do love Callebaut's milk chocolate. I don't think this chocolate was anything special, but also note that I did love Elizabeth Shaw's Butterscotch Milk Chocolate

Elizabeth Shaw Milk Chocolate Butterscotch Crisp

A rich, deep aroma of which resembled treacle; having notes of liquorice. It smelt very natural and quite intense, despite the fact that it was only milk chocolate

The taste wasn't as powerful as the aroma due to the milk mellowing it, but it still was impressive; the butterscotch being sweet yet subtlety bitter. The sugars tasted rich and dark, with a burnt touch to it as well as having a light taste of honey

The honeycomb crisps had a gritty texture that stuck to the teeth, this is something I don't enjoy when it comes to chocolate; I prefer a clean bite/chew/experience. But its rich taste made me soon disregard its disruptive texture. The texture and melt of the chocolate itself was smooth 

I personally think the chocolate needs redesigning- a flat surface would look more sophisticated. However the taste must not be touched. This chocolate exceeded my expectations and how it tasted so rich, dark and natural was absolutely wonderful; the taste and aroma especially was sensational

Elizabeth Shaw source their cocoa from Côte d'Ivoire (Barry Callebaut QPP). 31% cocoa solids