CHOCOLATES

Death by Chocolate is a chain of chocolate cafes primarily located in Canada, but also one in Jakarta, Indonesia.

The concept was originally conceived and established in New Zealand in 1991, but purchased by an investment company in 1995. It is now a frenchise business.

Today “Death by Chocolate” offer 30 “designer desserts” with chocolate.

I looked for three of their restaurants when I visited Vancouver in August 2007; I found the addresses on their website. One was closed, another was being refurbished, while the third one called “Death by Chocolate Express” at International Village, #2025 West Pender, Vancouver, was open.

On the internet their menu seemed exciting. When I visited the cafe I decided to try a small portion of the “Chocolate Ecstacy” which I expected should be an explosion of chocolate flavor.

Unfortunately it was not very impressive. Just an ordinary brownie with ordinary chocolate ice cream, strawberry sauce, and a couple of strawberries.

I also bought a small box of chocolate truffles to bring home.

They had been stored too long and had shrunk significantly.

To me this visit was a disappointment.

If someone has better experience with “Death by Chocolate Cafe” in Vancouver or somewhere else in Canada, please leave a comment here!

[Photos: Hal]

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Hal Chocolate cafes canada

On a local market in India this chocolate was found: Krishna Rum & Raisins Homemade Chocolate (thanks to Jessie). In spite of the simple wrapping, this chocolate was very delicious with a strong flavor of rum & raisins. If you find it: try it!

Editor’s Rating:
Type: Sweet chocolate candy bar.
Flavor:
[Photo: Hal]

Hal Chocolate brands, Chocolate tasting india

Anthon Berg is in Europe well-known for filled chocolates and marzipan chocolate bars. They recently introduced a series of single origin chocolate bars: New Guinea, Ecuador, Ghana, and the latest one: Venezuela. The three first ones are dark chocolates, while the latter one is a milk chocolate. The New Guinea bar is made with Criollo and Forastero cacao beans and contains 72% cacao solids. It has a weak fruityness and smokey flavor like Scotch Whisky. The Ecuador bar is also made with Criollo cacao beans and contains 72% cacao solids. This one has a more flowery flavor with notes of spices, particularly cinnamon. The Ghana bar is made with Forastero beans and contains 60% cacao solids, and it has pieces of cacao nibs. It has a marked vanilla flavor and very weak fruityness. I have not tried the Venezuela bar yet. To me these chocolate bars are OK, but they do not match the quality of chocolate bars from Amedei or Michel Cluizel. [Photo: Hal]

Editor’s Rating:
Type: Bittersweet or semisweet premium chocolate bars.
Flavor:

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