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Home / Doug's Chocolate Republic  /   Review: Cavalier Dark

     
Cavalier Dark 
Posted: 4 November 2010    5.0
Cavalier Dark  The texture wasn't smooth and the taste somewhat on the bitter side but not unpleasant. I've sampled chocolates that were just as good (or bad) but they didn't cost these prices per gram. The brand name suits the bar, as the manufacturer appears very cavalier about screwing over customers.    
Avg price/gram: USD 0.081   Cocoa %: 55  Size: 85g  Belgian chocolate 
       


 If a merchant ripped you off selling one line of products, would you return to that same merchant later to buy some more of his offerings?

Yeah, I know.  It's a stupid question.  Most of us would never do repeat business with someone who'd done us wrong.  But Aussie Dave, a trusting and forgiving soul, thinks differently.  As a young boy growing up in South Australia, he was fed Haigh's chocolates for breakfast, lunch, dinner, and all desserts.  Haigh's became like a surrogate parent to him.  Even though it did him wrong over and over again, ripping him, his friends, and his family off for decades, he came loping back to Daddy and Mommy Haigh and gave the Adelaide-based company his unconditional love.  On one such recent visit to a Haigh's shop in Melbourne, he picked up two Belgian-made Cavalier bars for exorbitant prices.   

It's hard not to notice in this era of competitive artisan chocolates the bandying about of the adjectives "Belgian" and "Swiss."  Coles, an Australian supermarket chain, makes their own in-house brand in Belgium and proudly advertises that fact to all.  A New Zealand company touts their Swiss-made chocolates. An upstart Indonesian outfit isn't afraid to let all know that the company was co-founded by a Belgian, as if all Belgians or Swiss are somehow born genetically with the ability to manufacture the most sublime chocolates known to man.  Just in case you haven't figured it out by now, we'll tell you:  merely because a bar is manufactured in Switzerland or Belgium or by Swiss or Belgians doesn't guarantee the bar to be on par with heaven. 

Cavalier proves that statement.  The texture wasn't smooth and the taste somewhat on the bitter side but not unpleasant.  I've sampled chocolates that were just as good (or bad) but they didn't cost these prices per gram.  The brand name suits the bar, as the manufacturer appears very cavalier about screwing over its predominantly dietetic customers.

The claim to fame for Cavalier would be the fact it uses maltitol as a sugar substitute instead of the typical sucrose.  Maltitol has about 80% of the sweetness.  Oral bacteria don't metabolize it so it's now being heralded by dentists as aiding in the fight against tooth decay.  (Maltitol doesn't fight it; it just doesn't promote it).   Maltitol's real significance is that its slower absorption allows diabetics to eat it.  It would not be your primary weapon for weight loss.  This 85 gram bar still packed in over 360 calories.  Dieters should steer clear of chocolate altogether.

The Republic doesn't grant special dispensation to bars that use unorthodox ingredients.   Cavalier wants to use maltitol instead of regular sugar, we're not going to penalize but we aren't going to be more lenient either.   The maltitol isn't the real problem with this bar.  The problem is that the bar wants to coast on the maltitol and its Belgian origins.  Belgium and lower calorie sugar would be bonuses if the bar were already something superb.  Because it's not and costly as well, Cavalier Dark isn't the direction we're going to tell you to travel in.


If you liked reading this, consider savoring these reviews:
 Redstone Jalapeno from USA -- 34% cocoa solids
 Cavalier Milk from Belgium -- 37% cocoa solids
 The Complete Chocolate Republic Index

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  Cavalier makes dark chocolate in Belgium. It's Belgian chocolate. Want a bar made with maltitol instead of sucrose? Into dietetic chocolate at the chocolate republic with Doug of Doug's Republic