On 04-02-13 22:17:57, Clay Gordon wrote:

> I recently put together a sampler of "heavyweight" milk chocolates - 45, 50,
> 62, and 70% from Michel Cluizel and Andrea Slitti, plus a bar of 73% Slitti
> dark for comparison.

Hi Clay,

I got myself hold of the Slitti chocolates by now. (As I'm in Germany,
I ordered from http://www.vincent-baecker.de/ insteadt of Chocosphere.)

Well, so I succumbed and ordered the whole range of chocolate bars from
Slitti. (Except the 100% - an oversight, I think.)

My tastebuds are not yet in perfect shape again from the cold, but the
small pieces I've tried of the Lattenero ranges are superb indeed. Very
chocolaty, perfectly balanced.

I noticed a similarity to the Lait pur Java 50% by Cluizel and the 51%
Lattenero by Slitti - they have the most perfect bite, and even taste
somewhat alike. I think Slitti may also be using primarily Java beans in
this bar, but I may be wrong. In any case, it appears that ~50% cocoa
solids in a milk chocolate are an optimum for the bite.

I have not yet tried the pure dark chocolates; I need to be fully
recovered for those aspects, but couldn't let the bars unopened
completely ;-)

Thanks for the hint; it's appreciated!

Maybe now I will eventually get to write up my own chocolate bar
reviews. *sigh* But tomorrow is Sunday, a good day to get started ;-)


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