Having discussed their delicious lamehadrine milk chocolates on last Wednesday’s posting, we now turn to Ardelys’ parve dark chocolates. We purchased four to sample.
The Jerusalem is a heart-shaped confection—a thick, dark-chocolate shell encasing a smooth, rich, dark-chocolate fondant. The word “fondant” refers to the soft filling of the chocolate. The sales clerk told us that it has the subtle flavor of strawberry. I could taste this, but my partner could not. I also found the chocolate slightly piquant. We both enjoyed this sweet.
The Diamantine is a gianduja (hazelnut and chocolate paste) sold in a tiny foil cup. I found it to have a slightly smokey flavor. My partner said that she did not find it as sweet as other giandujas that she has tasted. Neither of these observations, however, mean that we did not like this délice. Au contraire!
The Jakarta’s thin dark-chocolate shell enrobes a dark-chocolate filling whose pronounced aroma of pineapple we found delightful.
The sales clerk told us that the Sydney has the flavor of whisky. We did not taste this, but, nonetheless, found the dark chocolate fondant quite agreeable. The flavor lingered long after the chocolate had been consumed.
Fondant fillings are not common in traditional chocolates—most chocolates are sold as ganaches. But the Ardelys fondants that we sampled passed our rigorous taste test with flying colors!
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