Sunday, January 31, 2010

Hageland Ecuador 43% Milk Chocolate

Hageland Ecuador

This is the second of three Hageland bars in my possession, and it also falls into the middle as far as cacao percentage. Earlier this month, I had the 80% cacao from Uganda, and I have a 34% bar from Madagascar on deck.

Like the other Hageland bar, the ingredients list was simple: cocoa butter, sugar, whole milk powder, cocoa mass, and skimmed milk powder. According to the box, there is a minimum of 43% cocoa solids and at least 22% milk solids. The flavors of cacao from Ecuador were described as rich, intense, and acidic with hints of flowers and herbs.

Hageland Ecuador

The chocolate smelled nutty, milky, and very sweet. Luckily, it was not as sweet as it smelled. The melt was smooth, cool, and creamy, and the chocolate had a nice, traditional cocoa taste that I enjoyed very much.

The bar was well tempered, and though I prefer a little darker, this was a very tasty milk chocolate bar. My husband really liked it, and described it as some of the best milk chocolate he'd ever had (he would give it an A). The cocoa flavor was quite strong, but it was well-balanced by the creaminess.


Kim's Chocolate website

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