Blog: Functional chocolate blossoms
Catherine Sleep | 31 August 2006
To all you quality chocolate makers out there, allow me to illustrate what you are up against. Upmarket brand NewTree has kindly sent me a selection of its fine functional chocolate, so I duly divided up the tablets to conduct a straw poll of the 20 or so staff in the just-food office.
The two bars we tasted were cherry-flavoured Young, a dark chocolate rich in natural antioxidants derived from red fruits and grapes, and Great Taste Award prize-winning Tranquility, a milk chocolate containing an extract of lime blossoms, in addition to lavender.
Both ticked all the boxes for me, but what did the rest of the gang think? The feedback was largely positive (it’s free chocolate, right?) but a few people expressed surprising reservations. As I expected, most people preferred the dark variety, reflecting the growing consumer predilection for dark over milk chocolate. A couple of people didn’t appreciate the lavender flavour, feeling it belonged in a massage oil or drawer liner but not a chocolate bar. Others just weren’t ready for it: “It’s just like flowers, but I wouldn't eat a flower!”
The most common reaction was that it was all very nice, but did chocolate this good really need the fancy ingredients? “If it ain't broke, don't fix it. How can you improve on the taste of chocolate in its purest form? And doesn't all chocolate release feel-good endorphins anyway?”
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