Monty’s Chocolates, Take 2
That gift box I mentioned a couple of weeks ago was choc full (bad pun intended) and I definitely enjoyed discovering each new surprise. My inadequate description of the flavours may not entice you, but perhaps the photos will tempt you to visit Monty’s.
The shop attendants are very nice about letting you sample different varieties before you make up your mind.
Francois Pralus, Chuao – 75% cocoa
Although it has the same percentage of cocoa as the Papouasie Trinitario, the taste is more balanced and it has a smoother finish.
Rococo Bee Bars: Orange & Geranium, Sea Salt, and 37% Cocoa
I tried to rate them, but each was so different. The Sea Salt bar actually contains salt crystals that burst in your mouth, in constantly surprising counterpoint to the chocolaty sweetness. If I had to pick just one, it would be the Orange & Geranium bar, which also happens to have the highest cocoa content.
Monty’s assorted chocolates, imported from the UK (left to right/back to front):
1. White chocolate crust with nutty mousse and a slight floral finish
2. Minty, dark chocolate with bitter/spicy component
3. Sweet liqueur mousse centre
4. Nutty/caramel mousse with liqueur, dusted with gold flakes
5. Nutty, floral and spice notes
6. Pleasant liqueur mousse centre
Salted caramel truffle balls, imported from the UK
They melt in your mouth with a sweet yet slightly smoky aftertaste, somewhat reminiscent of carobs.
