A bit over a week ago, I brought you my thoughts on TCHO’s Nutty chocolate. After a promising start, the bar put forward some of the strangest flavours I’ve ever encountered in chocolate: cast-iron and cardboard.
Luckily, I also had a bar of TCHO’s Chocolatey flavour in my travel-suitcase-stash. A day after my Nutty experience, I opened the Chocolatey in order to taste and ruminate upon any differences between the two products.
Was I a bit scared to try Mr. Chocolatey? Yes. You see, there’s only so much metal I can bear to taste in my chocolate; only so much disappointment I can cope with in my gustatory adventuring.
Was this fear justified? Read on, readers, read on.
TCHO Dark Chocolate “Chocolatey”
Whereas the Nutty is a 65% cacao chocolate is made with beans from Peru, the Chocolatey ups the ante with a 70% content and beans from Ghana. However, mes amis (did you know I went to Paris?), I just noticed that the Nutty chocolate is made from Fair Trade beans and the Chocolatey is not.
What am I supposed to do now? Eat the bad chocolate and feel good about myself, or eat the good one and feel like a wretched, wretched inequality-perpetuating human being? WWEDD*?
(Note: See what I did there? I gave the game away. You now know my opinion of this chocolate.)
As I said above, the Chocolatey bar is good. Good, but not great. Good in the sense of not tasting like metal and cardboard, but not great in the sense of lacking in depth and richness.
There is, to TCHO’s credit, a thick and fudgy element in the chocolate that lends it a satisfying mouthfeel. However, little more emerges from the bar’s pleasant-but-not-striking-sweetness than a few vague flavours of red plum and raspberry.
Interestingly, I got some almond notes from this that were completely lacking in the Nutty bar. Overall, though, it would be remiss of me not to admit that TCHO’s Chocolately bar tastes chocolatey.
Such chocolatey-ness does seem to be the bar’s blessing and its curse, though. The chocolatey flavour is pleasant, and I’m hardly likely to stand (type?) here and say I’m against my chocolate tasting like chocolate… but there is also a lack of complexity in the bar that ensures I’m unlikely to buy it again.
Instead, I think I’ll stick to my ridiculously-expensive-oh-dear-heavens-did-I-really-spend-as-much-on-50g-of-chocolate-as-I-do-on-eggs-florentine Amadei chocolate.
But you’ll have to wait for that post.
* What Would Ellen DeGeneres Do.