Chocolaterie Robert - Nibs, Orange Brandy, Passion chocolates - December 5, 2012

Chocolate(s) of the Day: 

Robert Chocolatier (aka Chocolaterie Robert)
1.) Chocolat Noir aux eclats de Cacao (bar)
Good
Weight: 1.5 oz. (42 g.) / 3 oz. (85 g.) total bar
Calories: 225 calories (estimate) for 1/2 bar
Cost: N/A - gift
Purchased from: N/A - gift

Assortment Box - Individual chocolates
2.) Orangea Lait - Good - Good +
3.) Passion - Good
Weight: .8 oz. (22.6 g.) (estimate) in 2 pieces
Calories: 120 calories (estimate) in 2 pieces
Cost: $ N/A - gift
Purchased from: N/A - gift - Thank you Toni and Paul

Today was Day #3 of Chocolate and Mango Theme Week. A winter waterfall hike earlier today inspired a hearty fondue dinner entree and dessert: 1.) smoked chicken, mango habanero sausages dipped in mango chutney and a sweet and spicy sauce, and 2.) a chocolate fondue with mango, fresh pineapple and other fruits.

It's December here in California, but it's mango season in Madagascar -- a large island nation known for producing fine cacao -- and home to today's chocolates. I tried several sauce/fondue combinations, before settling on a combination of mango chutney and spicy barbeque sauce, with a sprinkle of cacao nibs.

For dessert, I incorporated three different chocolates made in Madagascar, from Chocolaterie Robert, also known as Robert Chocolatier, (Antananarivo, Madagascar).

First, I melted a Chocolaterie Robert 68% cacao dark chocolate bar with cacao nibs to make a base chocolate fondue for dried mango, fresh pineapple, other fruits and candied ginger.

I also enjoyed two fruit-themed chocolates from a Chocolaterie Robert assortment box: 1.) "Orangea Lait" (cream with orange brandy, covered in dark chocolate) and 2.) a "Passion" chocolate (passion fruit paste coated with dark chocolate). The brandy infused cream center in the Orangea Lait had a slight orange and cherry flavor. The Passion chocolate with a fruit pate or jelly-like center had a very mild passion fruit taste.