I got this bar at the Lindt Cafe in Sydney.
This is the first (and only, I think) single origin bar from Lindt. All of the beans are sourced from Madagascar, so I expected an earthy taste. Instead, the bar was sweeter than I expected from a 70% cacao bar, with a slightly fruity, berry-like aftertaste. My co-workers agreed on the aftertaste, so I was not imagining it. Still, it was quite good and very creamy for such a dark bar, and it disappeared quickly. Here’s to hoping that Lindt explores other countries with new single origin bars!
I got this unusual Lindt bar after I ate breakfast at the Lindt cafe in downtown Sydney.
I have had a 70% cacao Lindt bar before, but not a “smooth blend” one. And while I am not entirely sure how different this one was, I can say that it tasted smooth and creamy and was quite delicious. Of course, that’s what I thought of the regular 70% bar too. So let’s just say I liked them both!
I walked past this cafe near my hotel in Sydney at 6 am (my hours were crazy from jet lag) and I decided to eat breakfast there when it opened at 7 am.
I had a delicious Lindt mocha with my ham and cheese croissant.
This mocha was very good, with a deep chocolate flavor. And they floated a Lindt chocolate tablet on top of the foam, plus added a Lindor truffle on the plate, for a little extra chocolate punch.
The cafe also sold a few Lindt bars that have not made it to the States yet, so expect them to be reviewed here soon!
While waiting at LAX for my flight to Sydney for a conference, I had dinner at Lemonade, a nice little diner inside Terminal 5. That’s where I saw this.
This was a bad cupcake. It was dry and not very flavorful, meaning it had very little chocolate flavor. Blech. And just to be clear, this is a regular chocolate cupcake. Lemonade is the name of the restaurant. If you eat here, pass on the cupcake.
After my meal at the Selanne Steak Tavern in Laguna Beach, the valet left this chocolate mint in my car.
I was so full that I didn’t even try to eat it until later.
It looked and tasted like a wonderfully rich Andes Chocolate Mint. The chocolate was darker and more chocolatey, and the mint was creamier and mintier. I really liked it, but I am glad I waited until the next night to eat it, since I was so full after dinner that I wouldn’t have really enjoyed it then.
I went to dinner in Laguna Beach with a potential publisher for my game, and after eating a delicious rib eye steak, I ordered a dessert of nutella mousse with a dome of flour-less chocolate cake covered in dark chocolate ganache.
You bet this was as good as it looks! The mousse was wonderfully light and cold, almost like chilled ice cream, only lighter. The middle was a smear of nutella with cracked roasted hazelnuts on it…pretty, but not consequential. The dome was impressive, though. The outer shell of dark chocolate was quite rich, but the inner flour-less chocolate cake was also very rich. Four of us couldn’t manage to eat all of this. After a couple bites (or four), you were absolutely full.
I bought these in a coffee shop in Provincetown because chocolate!
These were…nice. I mean, you can’t really go wrong with chocolate covered coffee beans, but the flavor just wasn’t very strong, in the chocolate or the coffee beans. I think Javas still makes my favorite chocolate beans, but for a buck, I can’t really complain about these.