|
[1] “The Lover” is a white chocolate bar filled with passionfruit caramel. Honestly, we love it very much (all photos © Chocolat Moderne).
[2] The Blood Orange Bergamot bar is dark chocolate with a creamy filling of blood orange and bergamot orange.
[3] A trio of Avant Garde bars: Spicy Hazelnut Gianduja, Smoked Sea Salt and Blood Orange Bergamot.
[4] Inside a Magic Maple bar, showing its maple caramel. Each Avant Garde bar is scored into nine squares that can be broken off and eaten one by one. Or, just bite into the whole bar!
|
|
We have long loved Chocolat Moderne, an artisan chocolatier that crafts its sweets from Valrhona chocolate.
Chocolatier Joan Coukos as the most creative palate in the business, combining ingredients in her bonbon collections that are rarely seen elsewhere.
Our favorite products in the line, though, are the most wonderful Avant Garde Chocolate Bars: alluring combinations of flavors turned into soft centers and tucked inside dark, milk or white chocolate bars.
To complete the dazzling effect, they’re speckled with color, Jackson Pollock-style.
There’s chocolate for everyone: dark, dulcey†, milk and white chocolate.
But don’t let your color preference stay your hand: We would enthusiastically recommend any of the Avant Garde Chocolate Bars.
YEAR-ROUND FLAVORS
Berries And Lavender: dark chocolate bar filled with caramel made with fresh strawberry and raspberry purée and infused with oil of lavender.
Blood Orange Bergamot: dark chocolate bar filled with caramel made with fresh blood orange juice and scented with oil of bergamot.
Crunchy Almond: milk chocolate bar filled with toasted and salted almond praline blended with dark and milk chocolate and crunchy burnt sugar flakes.
Gunsmoke: milk chocolate bar filled with caramel laced with smoky mezcal (agave-based liquor) and sea salt.
The Lover: white chocolate bar filled with passion fruit caramel scented with cardamom (photo #1).
Maple Magic: dark chocolate bar filled with pure maple syrup sea salt caramel made with Black Bear Sugarworks Vermont Grade A Dark Maple Syrup.
Peanut Pizzazz: dark chocolate bar filled with salted peanut and milk chocolate praliné blended with flecks of caramelized sugar.
Smoked Sea Salt: dark chocolate bar filled with sea salted caramel finished with crystals of smoked Welsh sea salt.
Solbeso Mi Mucho: blond* white chocolate filled with caramel that is blended with sea salt, unsweetened chocolate and Solbeso®, the first spirit to be distilled from the pulp of cacao† (photo #2, top bar).
Spicy Hazelnut Gianduja: blond white chocolate† filled with dark chocolate hazelnut gianduja blended with sea salt, chipotle, ancho chili and cinnamon
Purchase these bars here. They are available year-round.
LIMITED-EDITION HOLIDAY FLAVORS
Gingerbread: dark chocolate bar filled with caramel seasoned with traditional gingerbread spices – ginger, cinnamon and cloves.
Peppermint Stick: dark chocolate bar filled with caramel seasoned with with fresh peppermint.
Pumpkin Pie: milk chocolate bar filled with caramel seasoned with organic pumpkin purée and traditional pumpkin pie spices (cinnamon, nutmeg, clove).
And Maple Magic, above, which is available year-round.
Order these seasonal bars here.
> CHOCOLATE GLOSSARY: TERMINOLOGY & TYPES
> THE HISTORY OF CHOCOLATE
________________
*Blond Dulcey chocolate is a relatively new creation from the great French chocolat producer, Valrhona. It is 32% cacao white chocolate that is prepared with a secret process to produce a light tan color ((photo #2, top bar). Valrhona calls the color blond, and the name of the chocolate is Dulcey. The flavor notes are much deeper than white chocolate: buttery, toasty, shortbread-like. Beginning as an accident, it took eight years of research and development to perfect the recipe.
†Solbeso is spirit that is distilled from the fruit of the cacao tree. The juicy, white, pulpy fruit is inside the hard pod. It envelops the cacao beans (the seeds of the fruit), from which chocolate is made.
|
