Chocolates make the best pasalubong.
Especially if it's La Maison du Chocolat.
And most especially if you are at the receiving end. Lol! :)
La Maison du Chocolat's Tamanaco is an introductory voyage to the origins of chocolate.
After having assembled the best cacao crus from around the world, La Maison du Chocolat
selected and crafted recipes with distinct and elegant ganaches for chocolate aficionados
to discover all the subtleties of this brown "gold"
Recommendations for tasting:
1. Cut your chocolate in two. Yes, Sir, with my teeth!
2. Drink some water between chocolates
3. Chocolate reveals its flavors best at a temperature close to 20°C
Dearest Dark Chocolates, I love you so much!
Venezuela 69% Cocoa - strong and distinct character with notes of red fruits
Madagascar 64% Cocoa - intense cocoa and spiciness with some hint of vanilla
Brazil 62% Cocoa - intense rush of chocolate with notes of apricot, raisin and plum,
woody and smoky
Dominican Republic 64% Cocoa - warm flavors of almonds, walnuts and hazelnuts
Ghana 68% Cocoa - robust notes of chocolate followed by roasted nuts and coffee
My favorite is the part when I get to lick remnants of all the different chocolates off my finger
Uh oh, I forgot to drink water.
Guess I'll have to repeat the whole process for a proper tasting. ;)
See my previous La Maison du Chocolat posts:
La Maison du Chocolat
La Maison du Chocolat, Revisited
