Chocolate – good chocolate – should be a memorable experience from beginning to end. It’s a question of both branding and product quality (with a strong dose of the power of expectation) so that a particular bar will transcend the obvious taste blessings of a highly sugary food and become enjoyable for the sake of the deep, rich chocolate.
Opening
From the moment I read the label, this Belgian chocolate bar was memorable.
Lavender? An unusual choice…
Here’s the label. I cracked it open in the company of a group of engineers and chemists, so the mention of “kilojoules” on the nutrition label caught everyone’s attention, beyond just the usual calories number. One wonders what more it provides to the average consumer. Perhaps this is the product of Belgian regulations, per the lower left of the label?
Presentation
You can’t just tear this bar open. No, you have to flip it over, unseal the plastic pouch, and then unwrap it until you can get the actual bar (in its own wrapper) out. I suppose if I was planning a backwoods expedition and wanted to keep my chocolate well protected, this would be handy, but it seems a little much for an everyday snack.
It did build the anticipation of something special, though, as we steadily unwrapped – almost like opening a Christmas present.
Opening it up
Breaks crisply into long rectangles. Nothing particularly notable about the texture.
The first bite
Well. When they said “Lavender,” they weren’t lying. This is seriously lavender. I think there’s chocolate in there somewhere, but mostly it’s overwhelmed by the flavor.
Look, I’m a little biased. I have lavender hand soap in my apartment, so maybe it’s just hard to get away from that association. But if chocolate is even bringing soap into the equation, something is seriously wrong. I tried this with three others, and we all gave up after a bite or two.
Good for nibbling? No.
Good for devouring? Don’t even start.
