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11:01 pm
May 11, 2004
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Hans-Peter Rot
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USA
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posts 1462
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My God, my perceptions of Slitti have changed a lot now. At first, I wasn’t impressed with the 100%, but after eating a huge piece, I tasted flavors I never did before. There were about four sections of the bar left, so I popped them in my mouth and revelled in delight to the flavors these pieces unleashed. From my understanding, Slitti isn’t exactly the pioneer of complex chocolates, but I tasted some new things this time. Beforehand, it was the usual cinnamon, ginger, and hazelnuts, but all of the sudden, melons entered the picture. I don’t see how I didn’t catch this before.
Alex, now that you tried the 100%, what do you think? What does everyone else think of Slitti 100%?
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10:29 am
May 12, 2004
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alex_h
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posts 1170
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monte,
my order from slitti came in yesterday and i was disappointed to the utmost. sorry i don’t share your enthusiasm but slitti ain’t gettin’ another red cent from me.
i will go and try all the bars i received again to re-evaluate them. my first taste test is always quick and dirty. however, i was not impressed with the lack of complexity. add to this the fact that his lesser bars, i.e. 73 and 82% (and i assume the others too) contain flavoring i don’t want in my chocolate and the price i paid and you’ve got one unhappy customer.
lattenero 71% didn’t exactly tip the scales either.
my 100′s are still rovira and domori. rovira slightly ahead of domori. domori being more complex but a bit too nutty for me at times.
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1:04 pm
May 12, 2004
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alex_h
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posts 1170
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i was just wondering why they would use natural flavor… could it be to cover up inferior beans?
i’ve just had another go at the chocolate and the 100% i find is ok. not really great. the 73% and 82% smell and taste artificial. taste is bitter with nary any complexity. too bitter for my taste.
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1:48 pm
May 12, 2004
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Hans-Peter Rot
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USA
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posts 1462
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I meant that natural flavoring probably refers to the natural flavor the natural ingredients naturally impart. Nothing added to hide anything. I wasn’t too impressed with Slitti either; from my understanding his chocolate appeals mainly to people who aren’t looking for complex chocolate but more so for a nice texture and all around good one-dimensional flavor. I wouldn’t necessarily buy anymore of his bars either because I’m still not too impressed with the 100%. I think the lack of character and complexity doesn’t justify the high price he demands for his bars. However, the chocolate is still good and worth eating.
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3:43 pm
May 12, 2004
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alex_h
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posts 1170
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hmm, when listed in ingredients i think natural flavor means something else: more a concoction of ingredients occuring in nature chemically altered to artificially create a taste.
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6:19 pm
May 12, 2004
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alex_h
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posts 1170
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if anyone is keen on dark milk chocolate i would steer them away from lattenero. the 70% (i previously wrote 71%, please forgive) is not bad, but a while back i tried bonnat’s 55% milk and it is chocolatey, which is what you want when you eat milk chocolate!
leave slitti with his flavorings and go pure with bonnat. i expect their 65% (do they go higher?) isn’t bad either.
or if you want to spend loads of money on belgian stuff: godiva’s got a dark bar that contains milk in the ingredients. they’ve also listed butter (yes, just butter) if i recall correctly. the milk rounds the bar. after trying it a few times however, i found it is a bit on the bitter side. but not bad. makes a nice gift.
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