You getting seasick yet? How did we get to the Netherlands? Another gift from one of my swimmers, who is half Dutch.
I swear, we do have a couple of Americans who swim for our team. But the ones who aren’t travel to their home countries on long breaks.
And bring me chocolate. This is a good system, don’t you think? I sure do. In this case, I was given some chocolate with packaging that notes little more about chocolate besides the fact that is from Puccini Bomboni, a store in Amsterdam.
The swimmer’s mother filled me in a little more, indicating the package housed baking chocolate, and that she eagerly awaited a report on what I made with it.
I really do have a reputation, don’t I?
Since I believe that chocolate should be sampled before it is baked with, as this is essential to determining what recipes it is well-suited for, I had to eat some of this chocolate to accurately evaluate it.
The chocolate has a coffee-like aroma, and tastes just a bit bitter but includes enough sugar to keep that facet in check. The melt is slow and smooth, with no grit at all, and the slow melt allows for a lingering coffee-heavy aftertaste. It reminds me of the Sharffen Berger 70% cocoa bittersweet chocolate, though the texture is a bit drier. In other words, it’s great for baking, chocolate making, or eating straight.
I chose the third option for the rest of the bag. So what did I make with it? I made myself happy. Good enough for me.
Do you eat baking chocolate straight? I know that Heather does.