/ Doug's Chocolate Republic /
Review: Casino Milk Chocolate With Bits of Caramel
Casino Milk Chocolate With Bits Of Caramel
Posted: 13 December 2011
Caramel is usually added to chocolate to cover up the taste of inferior product.
This is not your standard caramel bar, the kind you bite into and strands of sinewy caramel drip from your lips and the interior of the bar. This bar is bits of caramel. Just 16% of the bar is caramel to be exact. The difference with just bits of caramel rather than blobs of it is that Casino's milk chocolate can't hide behind a dominant caramel consistency and flavor.
It enhances a milk chocolate that has to be good enough to stand on its own.
price/gram: USD 0.022
Cocoa %: 32
I'd spun the roulette wheel
once with this Casino, trying the French chocolate brand's
dark chocolate with hints
of cacao bean, sourced from Caribbean cacao. The
verdict from that bar (and a few Casino pizzas) was that
retail behemoth Casino was using its sales clout to produce
some decent quality home brands.
I picked up three chocolate
bars that day I was strolling through Casino's
Thai-subsidiary Big C. Two were dark bars. My
wife and step-son are anti-dark. Not as vociferously
anti-dark as the white supremacists running South Africa in
the 1980's and before, but close. Milk chocolates are
the name of their game, as they are of most amateur
chocolate tasters. The little leaguers seem to have an
obsession with caramel as well, all the more so if the
caramel is mixed with milk chocolate. I love caramel
as much as the next guy. Whenever we go to Swensen's
for a sundae, I'll go out of my way to order a sundae
drenched in caramel. But in the Chocolate Republic's
sphere of influence, I've found that caramel is usually
added to chocolate to cover up the taste of inferior
product. Caramel has such a tasty flavor and texture
that the quality of the chocolate the caramel is packed into
drifts into the background for consideration. I
Marathon bars I used to eat as a kid. They made
better rulers than they did quality chocolate bars, and Mars
discontinued them over 30 years ago, probably to save lives. At the time I ate
them in the mid- and late-70's, these braided bars
were treated like fine champagne. My palate was
distracted by the caramel. I didn't get a chance to
comprehend how bad the choc
olate really was.
WIthin the Chocolate
Republic, I sometimes come across tasty caramel bars, like
great care has gone into the chocolate and the caramel. It's
rare. So when I saw this Casino Milk Chocolate Bar
with Bits of Caramel, I picked it out mainly for the wife.
This is not your standard
caramel bar, the kind you bite into and strands of sinewy
caramel drip from your lips and the interior of the bar.
This bar is bits of caramel. Just 16% of the bar is
caramel to be exact. The difference with just bits of
caramel rather than blobs of it is that Casino's milk
chocolate can't hide behind a dominant caramel consistency
and flavor. Here, the caramel is an intermittent
filling like almonds or hazelnuts or raisins would be. It
enhances a milk chocolate that has to be good enough to
stand on its own.
This caramel wasn't soft and
chewy. It was hard and more like toffee, and it worked
very well with the competently-made milk chocolate.
Casino easily meets the standards of any grocery store chain
trying to markets its own brand of chocolates without having
to recruit a cocky specialist in Belgium or Switzerland to
do it. It's a gamble that pays off in spades.