Fauchon chocolates: hazelnutty goodness


Some friends brought some chocolate back from France. The two chocolates came in a pink little purse box. The box is very cute, and they have other cute packaging options. The Fauchon site describes the two chocolate as

 

Gianduja - a chocolate candy made with milk chocolate and hazelnut

Carre Or - milk chocolate cube with a whole hazelnut inside

Gianduja was very sweet with a pronounced hazelnut flavor. It is nuttier and more toasted than other hazelnuts candies. I expected the candy to have a texture more smooth like a Ferrara Rocher, but instead I found this to be slightly chalky. But of course this is due to comparisons of Nutella. The sweetness of this chocolate is a little overwhelming

Carre Or has more than one whole hazelnut inside. I found this piece to be more smooth than the other, though equally sweet.

While I appreciated the overall flavor of these chocolates, the sweetness tended to simply be too overwhelming. I found myself craving water to clear out the shock to my palate.



Information and Links

Join the fray by commenting, tracking what others have to say, or linking to it from your blog.

Information
January 4th, 2007
2 Responses
Feeds and Links
Comment Feed
From This Author
Del.icio.us
Digg
Technorati
Categories
Tasting Notes
Chocolate
Globetrotting
Artisan and Small Producers
Milk Chocolate
Europe

Other Posts
The Chocolate Box — See’s Piece by Piece #49 — Beverly Makes Its Debut
Cost Of Chocolate Could Be On The Rise In 2007

Write a Comment

Take a moment to comment and tell us what you think. Some basic HTML is allowed for formatting.

Reader Comments

Comment Number:
1
Written by:
cybele
Posted on:
January 4, 2007 at 3:56 pm

I was also gifted some of these recently and thought that they were stored improperly because they were also chalky … with your review, I’m thinking maybe the problem is with them.

Comment Number:
2
Written by:
jane
Posted on:
January 20, 2007 at 4:52 am

There is nothing wrong with the chocolates. Because they made the trek from Europe to America, they were subjected to temperature on the plane - from hot to cold to hot. What happens is that the cocoa butter seperates and you get a condition called ‘bloom’. The chocolates are perfectly safe to eat.

You notice this alot when you bring chocolates from hawaii (hot) back to the USA mainland.