A brutally honest
and light-hearted review of Wood’s Black Forest cake.
What makes a chocolate dizzy?
That's not the beginning of a complicated
joke, it's a serious question. Literally, what does make a chocolate dizzy?
Despite Hotel Chocolat describing one of
their many chocolate pralines as "dizzy", detail on what this
actually means is non-existent.
Perhaps it's the wild experience of sinking a
bite feeling like one of those theme park boats that spins upside down; or
maybe it's what your stomach suffers after you've ate a pack of them.
Cynically, (but probably truthfully) the answer more than likely is the
light-coloured swirl atop each chocolate.
As well as the whirlwind twist, Hotel
Chocolat's packaging boasted "outrageously smooth, meltingly soft hazelnut
praline."
This transpired - rather predictably - to be
another exaggeration.
I do sympathise with Hotel Chocolat to some
extent because how exactly do you make hazelnuts interesting? Although the nuttiness
was noticeable, it was hardly a face-planting impact. Being shot by Dirty Harry
it was not.
The chocolate was nice and milky, but perhaps
mixed with the hazelnuts made the whole concoction a little too creamy which
over-rided the sweetness of the chocolate. The praline was the finest display
of softness, but didn't appear to behave outrageously (no torrents of abuse or
sexual improprieties).
The only thing dizzying about Hotel
Chocolat's Dizzy Praline is the effect it had on my brain thinking about why
"dizzy" could possibly be a good description of a chocolate.
Ultimately, it was a bang average serving puffed up to grandiose that it didn't
deserve.
Review by JAMES LEWIS
Wanderer, wonderer and editor of the Chocolate Dissection blog (which will ideally melt hearts rather than brains). Reliable with sarcasm, less so with a scalpel. Twitter: @IdeasJimbound
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