Dark Milk Chocolate Article on Food Bloggers of Canada

Lisabeth Flanagan
@lisabeth-flanagan
07/14/15 09:48:22AM
11 posts

Food Bloggers of Canada recently published an article of mine on dark-milk chocolate - a category of chocolate that continually fascinates me: http://www.foodbloggersofcanada.com/2015/06/dark-milk-chocolate-a-new-chocolate-category-to-embrace/ This is a bit Canadian-focused, but still relevant to what's been happening the last few years with this trend.

In conjunction with the article, I published a list of dark-milk bars here: http://ultimatechocolateblog.blogspot.ca/2015/06/the-ultimate-list-of-dark-milk.html

If you know of others that are amazing or have great potential - let me know!  (or....feel free to send samples as well :-) )

Clay Gordon
@clay
07/22/15 02:08:24PM
1,680 posts

Lisabeth:

I had my first dark-milk many years ago, one of the Slitti Latte-Nero family (they come in a variety of percentages) and I was immediately hooked. Dark milks are my favorite category of chocolates. The flavor intensity of a dark chocolate, the creaminess of a milk chocolate, and they're less sweet than a dark chocolate from the same bean/roast would be because lactose is less sweet than sucrose. I eat a lot of single-origin, two-ingredient chocolate, which requires attention. When I am looking for something to simply enjoy, dark-milks are the first place I think to reach.

People who know my history know my connection to Bonnat so when they introduced the 3, 65% dark-milks I immediately started using them as a tasting flight.

Your list is missing the 49% Felchlin Creole, a great offering from one of the best  small chocolate makers - if not the best - in Switzerland.




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clay - http://www.thechocolatelife.com/clay/
Thomas Snuggs
@thomas-snuggs
07/22/15 09:57:22PM
23 posts

I made my first dark milk a couple of months ago and it was great. The milk adds some richness. Several people that had it thought it was my best ever. I think they had never had a dark milk before or maybe they just wanted more free chocolate from me.Happy I've only made a 55% dark milk. I'm going to make some higher percentage dark milk for my next batch.

Lisabeth Flanagan
@lisabeth-flanagan
07/24/15 08:56:39AM
11 posts

Clay Gordon:
Lisabeth: I had my first dark-milk many years ago, one of the Slitti Latte-Nero family (they come in a variety of percentages) and I was immediately hooked. Dark milks are my favorite category of chocolates. The flavor intensity of a dark chocolate, the creaminess of a milk chocolate, and they're less sweet than a dark chocolate from the same bean/roast would be because lactose is less sweet than sucrose. I eat a lot of single-origin, two-ingredient chocolate, which requires attention. When I am looking for something to simply enjoy, dark-milks are the first place I think to reach. People who know my history know my connection to Bonnat so when they introduced the 3, 65% dark-milks I immediately started using them as a tasting flight. Your list is missing the 49% Felchlin Creole, a great offering from one of the best  small chocolate makers - if not the best - in Switzerland.

Thanks for your comments Clay! I have not had much experience with Felchlin, given the remote location that I have been living in for the last 7 years (I occasionally make it off this island, but 'occasionally' is the emphasized word :-) )  I just began my head-first dive into chocolate while I was in France 10 years ago, but wish I had known more when I had access to Europe back then! Sigh. But thanks to your list suggestion, I just realized that one of my regular distributors sells Felchlin!  I will be asking them about it today.

It is interesting that dark milk chocolate has been around for quite a while, but truly is trending today. Europeans have always understood that rich taste and sweet-and-savoury combinations offer much more enjoyable taste experiences, but here in North America we have finally come around.  A whole lot is changing thanks to the rapid development of the bean-to-bar industry, and I love every change! When I left Ottawa, there was not a place to buy origin chocolate (except one pastry shop selling Michel Cluizel and an Italian store selling a few brands of that country). Now there are specialty retailers for chocolate, better access online, and an increased interest all around. So I am sad to not be livng there anymore. But I am doing my part to bring fine chocolate to Northern Ontario :-).

All that said, I've updated the list with Felchlin and a few others: http://ultimatechocolateblog.blogspot.ca/2015/06/the-ultimate-list-of-dark-milk.html

Have a great weekend!

Lisabeth Flanagan
@lisabeth-flanagan
07/24/15 09:00:04AM
11 posts

Thomas Snuggs:
I made my first dark milk a couple of months ago and it was great. The milk adds some richness. Several people that had it thought it was my best ever. I think they had never had a dark milk before or maybe they just wanted more free chocolate from me. I've only made a 55% dark milk. I'm going to make some higher percentage dark milk for my next batch.

Hi Thomas!  That's exciting.  I'd love to try it someday.  What is your website (if you have one)? I can add it to the dark-milk list if you are selling it.

 

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