After a weekend filled with hot weather baking for Daring Bakers and an epic workout-chocolate tasting combination, this week has brought much planning for a technical workshop I’m managing next month. Good folks involved, which makes my job easier.
Most importantly, we have a good location: San Francisco, an area that is home to many chocolatiers, including E. Guittard. With that, let’s talk about their Orinoco bar, a 38% cocoa pure milk chocolate bar.
The bar has a hint of a caramel aroma, and is quite soft with a very fast melt that isn’t quite perfectly smooth, but isn’t excessively grainy.
The flavor is caramel-centric with a hint of creaminess, and is very sweet – nearly as sweet as white chocolate. It is, in fact, a bit too sweet for me, and perhaps would go well with something tart for contrast. I could imagine this working quite nicely with some limes and salt.
Or, I could look for even more outstanding milk chocolate while in the Bay Area next month.
I just might.
Have you had chocolate that you found to be too sweet? What was it?