Note: The closing date for the Snubbr Cookbook giveaway has been extended to July 26th, Northern Hemisphere time. If you have a mailing address in the US or Canada, get thee to this post and enter!
Although my horrific treatment of raspberries in yesterday’s post might beg to differ, I truly love the little ruby fellas. I remember fondly my visit to Boston in 2008, during which time I ate entire punnets of raspberries every day, for five days straight. They were only $2.50 apiece. Here in Canberra? We’re lucky to get in-season raspberries for less than $9 a punnet. That makes me sad inside.
Anyhoo, today I desperately needed something raspberry-tinged to smooth away the memory of yesterday’s icky-icky rice pudding. Bovetti offered me just the ticket… or, to be more precise, the chocolate-ticket.
Bovetti White Chocolate with Raspberry Sugar
My first experience with Bovetti, the Dark Chocolate with Espelette Peppers, was a positive one. However, it could be argued that today’s chocolate is the antithesis of that bar and that, as a result, I shouldn’t necessarily have been expecting greatness. With white chocolate replacing dark, and a topping more akin to candy than a well-regarded-yet-somewhat-niche spice, I was bracing myself for a markedly different Bovetti taste sensation. Just in case.
In terms of appearance, this white chocolate was less white than creamy pale yellow. In my experience, creamy colours in white chocolate tend to indicate higher quality, and so Bovetti already had a tick in my mental positives column. The aroma wasn’t forthcoming in the way of Valrhona’s Guanaja or TCHO’s Nutty, for example, but the raspberry sugar-studded side did put me in mind of the Ye Olde Lolly Shops. You know, the kind that pop up in little country towns in Australia, the kind that I used to search for when we drove around the country on family holidays. (From memory, Tilba Tilba had a good’un, but I’m sure whisperinggums will correct me if I’m wrong.)
When I placed a portion of this into my mouth, chocolate-not-sugar-side-down, the flavour spectrum at first seemed rather limited. Milk notes, cream notes, sugar notes… pretty standard, to be honest. But then! But then! Custard, dear readers o’ mine, custard. I’ve eaten a fair few white chocolates in my time, but never before have I come across the taste of sweet, delicious custard – let alone in such a strong and evocative way.
This chocolate lacked the cream cheese tang that I associate with average white chocolates, and instead became synonymous in my mind with decadent, silky, can-stand-alone-as-a-dessert homemade custard. In my family, custard is a thick, egg yolk-enriched, nutmeg-flecked bowl of delight that must be spooned out, rather than that insipid-watery-pouring-congealed-milkish stuff you get in a carton at the supermarket. So when I say custard, I mean awesome custard.
Oh, and before I forget , the raspberry sugar was rather lovely too. Definitely more “sugar” than “raspberry”, with each speckle of pink tasting just like Ye Olde raspberry boiled lollies from Ye Olde lolly shops. And that was okay by me. Sure, the sugar lacked the tartness of real raspberries, but at the same time it didn’t taste too artificial.
Ooooh! Perhaps I should make my mother’s/grandmother’s custard and sprinkle it with crushed raspberry sweets instead of nutmeg? Genius! I shall have pretty photos for my blog and everyone will love me, hurrah, etc etc!
Wait. That’s precisely the kind of thinking that got me into yesterday’s kerfuffle, isn’t it? Hmm.