/ Doug's Chocolate Republic / Review: Cavalier Milk
Posted: 4 November 2010
The milk, with 24% milk
is creamy without being smooth. Actually, bite for bite, it
was a slightly above average
milk chocolate bar. When you glance at the price tag, however, cry, then dry the tears as you factor that harrowing detail in, the bar slides down to slightly below average range.
price/gram: USD 0.081
Cocoa %: 37
Cavalier from Belgium.
Ever heard of 'em? I doubt it. From what
I've been able to uncover, Cavalier is a family company
founded in 1996 and, according to themselves, is "a market
leader in the niche market of dietetic chocolates."
Dietetic chocolates are chocolates for special diets. Are
you bulimic or anorexic? Think Cavalier.
It's actually a clever niche
to go into. Better to be a bigger fish in a smaller
pond. It's a less competitive market. The
products don't have to be as good because there's less to choose
from. To my knowledge, the world's best known
chocolate manufacturers aren't yet going near the dietetic
chocolate market. That could eventually change as the world grows fatter, sicker, and lazier, yet still
wants to wolf down blocks of sweet cacao.
For all I know, Cavalier is
the top dog in this market. But since I'm not a
diabetic, a hypochondriac, a hemophiliac, a nymphomaniac, or
on a diet, I don't need to restrict myself to the dietetic
chocolate niche. My guess is that neither do you.
So it's only fair that Cavalier has to stand
shoulder to shoulder with the
wider chocolate market for comparison sake since we, as a
group, can choose from any chocolate bar out there.
And if this should shock
anyone, it can't stand. It's like asking a
three-legged horse to compete in the Melbourne Cup.
The horse may be the fastest three-legged horse on the
planet and spectators may feel sympathy for it, but no one's
going to plunk down cash on a bet that the horse will win
the ultimate prize against well-trained four-legged horses.
Is it the maltitol that Cavalier adds to the chocolate
instead of sugar which degrades it? I wish I could say it was, but it's
not. The maltitol does taste slightly different than
typical sucrose, but it's not like aspartame, stevia, or
saccharine, all of which have clearly identifiable aftertastes that,
for many, negatively affect the final flavor of whatever
they're added to. Sorry, it's the
chocolate. The milk, with 24% milk solids, is creamy
without being smooth. Actually, bite for bite, it was
a slightly above average milk chocolate bar. When you glance at
the price tag, however, cry, then dry the tears as you
factor that harrowing detail in, the bar slides down to
slightly below average range. The Australian manufacturer
Haigh, which hawks these bars at its shops Down Under,
shares the same problem.
I consider the Republican way a fair way to grade. There are
bars that are just as slightly above average tasting as this
one, available at a third of the price. Unless you're
on some special diet and forced to grab the
Cavalier bar, you won't. You'll take the cheapest
slightly above average bar you can find.
Let the dieters stick to the pricey dietetic bars, made in
Belgian or made in Screwball, Arizona. What the $)@*$
do you care? You're into chocolates for the tastes,
the smoothness, the textures, the fillings, and the value.
And you're not going to find any of that in Cavalier country.