Seriously how pretty is this Dolfin chocolate taster pack? Maybe it’s just my meticulous, organizational self but I almost (almost) didn’t even want to eat one for fear of messing up the rainbow pattern. Me not wanting to eat chocolate says a lot. Then once you eat one of them, you have to dedicate yourself to consuming a square of each colour to even things out. Oh the problems of being a serial chocolate eater and a slightly OCD perfectionist.
Now that we have talked ourselves through that slightly neurotic little episode, I think we should discuss what really matters, the chocolate itself. I have been intrigued with Dolfin chocolate ever since I tried their lavender dark chocolate bar a couple of years ago. They are all about pairing spices and herbs with chocolate, which I think is super unique. It’s not that they go super crazy matching different flavour combinations up and melding them all into one bar (you won’t find a peanut butter chocolate banana caramel sea salt Dolfin bar). Instead they choose one ingredient to showcase the best that the chocolate has to offer.
On the dark side of life, some of my favourites were Earl Grey, pink peppercorn and cardamom (to clarify, those are 3 separate flavours). I particularly love the fact that there are actual bits and pieces of the herbs and spices in the chocolate, so not only do they contribute to the flavour, they also add texture. Plus you know that real ingredients are going into the chocolate and not a bunch of synthetic flavourings. As for the milk squares, straight off the bat I was intrigued by the hot masala. They definitely did not hold back from letting the curry flavours shine through. I’m still not sure what I think about tasting chocolate, cumin and sugar together but I would not say it’s off-putting. Rather, it’s something that might take some getting used to. I mean how often do you eat chocolate and curry together? I think it would be brilliant used to finish a coconut curry sauce though!
Now that I have tasted Dolfin chocolate on its own, it’s time to experiment with it in some baking. The hardest part is brainstorming recipes that are as unique as it is. At this point I am going in with the mentality that nothing is too crazy, but at the same time, I want to do the chocolate justice. I guess we will see what I come up with. Don’t worry, you will be the first to know!