Delaviuda Yogu-Fresa

Earlier this summer, Cecelia, the queen of making beautiful homemade macarons, sent me some chocolate from Spain.

Yes, Spain. I’ve had plenty of French, German, and Italian chocolate. But never Spanish, which Cecelia thought was a shame, and she remedied the situation with this The Delaviuda Yogu-Fresa bar.

The strawberry-yogurt based bar from Toledo, Spain had a clear aroma of tart berry and cream, along with a very thin chocolate coating.

 That chocolate coating was smooth, with a strong dairy flavor, and was soft enough to break nicely alongside the interior.

Underneath that thin chocolate layer was a firm white-chocolate-like filling with a strong, tart yogurt flavor. Crumbled freeze dried berries are nicely distributed throughout the filling, and add a pleasing but slightly artificial berry flavor to the bar. The tart yogurt and berry dominate the flavor of this sweet bar, and there is little chocolate flavor notable given the thin chocolate shell, but it is a delightful treat nonetheless.

Thank you, Cecelia!

August Cocova/Eclat Sample Event

Welcome back, fellow chocolate lovers! I've been consumed with many non-chocolate adventures this summer - namely, training to cross the finish line at Ironman Louisville last month. I'm happy to report that I did it, and you can read about it on my other blog, and am even happier to report that I have more time to talk about chocolate.

Just in time for an event at Cocova last Friday.

Intriguing? Turns out that Christopher Curtin of Eclat was there to sample and discuss some of his divine creations. 

I've had the opportunity to try some of the Eclat bars before, including their Milk Chocolate Pretzel Bar, and have generally been pleased. They had an intriguing toasted corn bar out for review, and I, of course, checked it out.

Though I wasn't very drawn to that bar, the sampling event was far from over, as Eclat provided caramels and truffles for enjoyment as well.

Christopher proudly showcased his Fortunato No.4 truffle, a simple ganache that allowed the distinct flavor of the rare Peruvian cacao to shine. 

It's good to be back with chocolate.