Scrumptious Reads

A while ago I received a very thoughtful gift – a box of treats from Monty’s Chocolates. You can find numerous online reviews of this incredible shop (most recently in The Weekend Edition), but I thought I would focus on some of the confections instead.

I like chocolate and some people think I’m a chocoholic (and I probably was, before I began the very effective rehab program called “middle age”). However, I can’t describe it in the same way the connoisseurs do, with terms borrowed (ok, stolen) from the wine industry, but I will do my best.

These small, bite-sized chocolates are delightful. The trick is enjoying just one at a time. But you must savour them individually to appreciate the subtle variations, and prolong your pleasure. They’re each named after the region from where the cacao originated.

Tanzanie – slight spiciness, with a pleasant and light floral aftertaste
Indonésie – subtle woody aroma, vaguely tart or bitter aftertaste
Madagascar – fruity, a little tart, and somewhat minty
Ghana – fragrant and full-bodied with a hint of spice
São Tomé & Príncipe – a mix of fruity, tart, and spicy notes, with a lingering aftertaste
Papouasie – rich and fruity with a little tartness

Francois Pralus, Les Tropiques du Chocolat
These have a higher percentage of cocoa than your average chocolate confection. Mélissa Criollo (with 45%) has a rich yet balanced flavour and a pleasant, lingering aftertaste. Papouasie Trinitario (at 75%) may be too strong for many palates. It is less sweet, with a drier, more earthy finish.

Coppeneur, Rosenblüten & Grappa (mit alkohol!)
The rose petal flavour is very subtle and marries well with the spicy tartness of the grappa. It does not have a strong alcoholic taste (which may or may not be good, depending on your preference).

Coppeneur, Uba Budo: Himalayan salt & caramel
This is fairly mild, smooth, and slightly smoky, with occasional hints of salt.