Sugarless Company Chocolates
As a self-confessed chocoholic, I could not pass up the opportunity to try out a new brand of chocolate. Sugarless company have the largest range of flavours I have ever seen in a no added sugar variety. The true test of a good chocolate is if they can pass the milk chocolate tests.
First you take a piece of chocolate at room temperature and place it in your mouth; you do not chew, but allow the chocolate to slowly melt in your mouth covering it in its decadent chocolate flavours. The aim of this test is to see how well the chocolate melts and if it offers that euphoric feeling we all crave from our chocolate experience.
The second test is to chill the chocolate in the refrigerator for a minimum of 2 hours before re-administering the first test to see the difference in flavour from room temperature to chilled chocolate. The chocolate should have a richer flavour after being chilled.
The third test is the fondue test. This as you would expect requires the tester to melt the chocolate to a smooth consistency without burning the chocolate. Dedicated fondue machines work brilliantly for this test as they have internal temperature controls to prevent the burning of your chocolate. To properly administer the third test, many items need to be prepared for dipping in the melted chocolate, for instance: Banana, apple slices, strawberries, plain vanilla cake, marshmallows and any other solid food items of your choosing. The success of this test rests in the chocolates ability to coat each of the items dipped adequately, whilst maintaining the separate flavours creating a symphony of culinary delights over the tongue.
After administering all three of these tests upon the sugarless company milk chocolate, then subsequently their dark and white chocolate varieties, it is with pleasure that I report they passed every test with flying colours. In fact they passed with such a high grade, I think I will be signing off here to re-administer test number two just to be sure!
First you take a piece of chocolate at room temperature and place it in your mouth; you do not chew, but allow the chocolate to slowly melt in your mouth covering it in its decadent chocolate flavours. The aim of this test is to see how well the chocolate melts and if it offers that euphoric feeling we all crave from our chocolate experience.
The second test is to chill the chocolate in the refrigerator for a minimum of 2 hours before re-administering the first test to see the difference in flavour from room temperature to chilled chocolate. The chocolate should have a richer flavour after being chilled.
The third test is the fondue test. This as you would expect requires the tester to melt the chocolate to a smooth consistency without burning the chocolate. Dedicated fondue machines work brilliantly for this test as they have internal temperature controls to prevent the burning of your chocolate. To properly administer the third test, many items need to be prepared for dipping in the melted chocolate, for instance: Banana, apple slices, strawberries, plain vanilla cake, marshmallows and any other solid food items of your choosing. The success of this test rests in the chocolates ability to coat each of the items dipped adequately, whilst maintaining the separate flavours creating a symphony of culinary delights over the tongue.
After administering all three of these tests upon the sugarless company milk chocolate, then subsequently their dark and white chocolate varieties, it is with pleasure that I report they passed every test with flying colours. In fact they passed with such a high grade, I think I will be signing off here to re-administer test number two just to be sure!
