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October 20, 2005
I recently tried Michael Cluizel’s 45%(?) milk chocolate and really enjoyed the milk with a higher cocoa content. So, I thought I’d throw this one open to the forum for help – I’m curious to hear what everyone thinks is the best milk chocolate bar going around. Specifically, one with a higher cocoa content but not so overpowering that it loses its “milk” character.
April 29, 2004
here’re some i’ve really enjoyed:
- amedei’s milk bar (regular percentage though)
- l’artisan du chocolat’s tonca bean bar (around 40%)
- domori’s latte sal (with salt and around 40%)
- cluizel’s mangaro lait (around 50%)
for really hi % in milk go to bonnat. they’ve got three or four bars around 65% and all are good. can’t remember which is best though.
and if you can get your hands on chocolate from germany, try rausch. they’ve got a series between 35 and 43% approximately. they even list the percentage of milk and are quite tasty (especially the puerto cabello). and they’re inexpensive to boot (at least here in germany).
other high percentage milk bars i’ve tried but didn’t care for much:
- coppeneur (probably mainly available in germany)
- slitti (the higher % are mainly dark bars with a little milk in ‘em)
July 4, 2006
Of the Bonnat milk 65% bars I’ve only tried java and asfarth. I would definitely say the asfarth is much better. The java has quite a strong taste of scalded milk which I don’t like. They do both have quite a strong cocoa taste but the milkiness is also very apparent and it is great to be able to have a milk chocolate that is not overwhelmingly sweet.
Michel Cuizels Mangaro lait(50%) is also great. If it’s creaminess and a smooth melt your after this is the one to go for. Much more flavourful than a standard milk bar and not too sweet but slightly sweeter and lighter in flavour than the bonnats and extremely smooth.
I personally find Valrhona and Amedeis milk bars too sweet although they are beautifully creamy and definitely far superior to mass produced milk chocolate both texturally and with the deeper caramel/malty flavours.
My personal favourite would be asfarth as it gives you a good chocolatey hit with a nice milkiness and is very satisfying without having to eat too much of it.
April 29, 2004
valrhona’s milk bar is so-so, but it’s amazing when it’s got the tonca beans in it ,) and that makes it worth every penny.
i like amedei’s treatment that gives the milk bar a raisiny taste, but would rather not spend that much money on a milk bar.
if you like a nutty/malty taste i guess domori’s latte e vaniglia kamba bar might be the thing for you. it’s about 40%.
…and if you want to go in the direction of white chocolate bars (i know, i’m breaking a taboo here ,) amedei’s white with pistachios is a definite must!
oh and one more thing! if you can, get your hands on a gerbaud pistachio bar! they’re made with 50% domori milk chocolate with salt and salted pistachios. to die for and come back and die for again ,)