This Salted Black Licorice 70% Dark Chocolate bar is one of two flavors the Theo brand did for Valentine's Day 2017 (the other is My Cherry Baby, which is a milk chocolate bar with dried cherries). I bought one a couple weeks ago, loved it, and by the time I went back the store was already out of them. They are still selling them on the Theo website, $4 each. I am thinking about it. I am also thinking about these Rose Cardamom Espresso Chocolate Bars, but they're pretty expensive. If you're thinking about chocolate, do tell us all about it.
This sounds wonderful and right up my alley!
Chocolate & licorice… not much out there with that combo.
No, there isn’t! Do see if you can find a bar
Vosges had a raspberry-rose truffle for this Valentine. It was delicious and I wish it was part of their regular lineup.
Oh, that does sound lovely! I really liked the Rococo dark chocolate + rose bars but I don’t have access to the brand anymore.
Thinking about chocolate is second nature to me…Lol.We have an interesting treat in the shops,not sure if you guys know it:It’s called Bullets,and are bullet-shaped chocolate-covered liqorice.Addictive.Also Cape Town based Cocoa Fair organic chocolate,milk with hazelnuts.My bootcamp instructor and my jeans disapprove.
Bullets — I will have to look for those! No idea if you can get them here.
Mmmmm… salted licorice + chocolate sounds good to me. I will seek this one out. Favourite chocolate I’ve had lately was from Sadaharu Aoki Paris. The wasabi flavoured one was, to my surprise. quite delicious. Beautiful presentation too if you’re into that.
Also, I can’t say enough good about this recipe I made for my brother’s birthday, Raymond Blanc’s Chocolate Delice:
My security program won’t let me load the chocolate site, don’t know why and afraid to overrule it!
But wow, the recipe looks amazing.
Search ‘Sadaharu Aoki Bonbons Maquillage’ if you want to have a look at the chocolates. They are meant to look like a makeup palette. The recipe was amazing but I changed it up a bit. I subbed in chocolate macaron for the base and I dispensed with the espresso foam entirely. I topped it with French buttercream instead to offset the bitterness of the chocolate (I think I used 88%).
Thank you!! You are making me very hungry.