Chocolate of the Day:
Madre Chocolate
Cinnamon Daddy Mactella spread
Good + - Very Good
Weight: .5 oz. (14.1 g.) / 3.9 oz. (109 g.) total jar
Calories: 75 calories (estimate)
Cost: $11.99 for 1 (4 oz.) jar
Purchased from: Madre Chocolate (online order)
Today was Day #7 of Chocolate and Cinnamon Theme Week.
This flavorful Cinnamon Daddy Mactella spread, created by Madre Chocolate (Oahu, HI), came straight from Hawaii -- and was made from Hawaiian Hamakua cacao; Kona organic cinnamon; Kona macadamia nuts; and Hawaiian vanilla and sea salt. A bit of hazelnut oil enhanced the mild nutty taste from the ground mac nuts.
The chocolate base flavor was strong and pure and wasn't drowned out by too much sugar -- a big plus when you have quality chocolate with complex, bold fruit/acid notes that kick in after the first bite begins to melt in your mouth.
This spread would be delicious in a flaky pastry, as a ganache/filling, or on a piece of toast. However, I can envision many other uses*. Just eating a spoonful, a la carte, now and then would be pleasant as well. Aloha.
Other suggestions on Madre Chocolate site: warm slightly and use on vanilla pannacotta or ice cream; use as a cake filling.
Madre Chocolate
Cinnamon Daddy Mactella spread
Good + - Very Good
Weight: .5 oz. (14.1 g.) / 3.9 oz. (109 g.) total jar
Calories: 75 calories (estimate)
Cost: $11.99 for 1 (4 oz.) jar
Purchased from: Madre Chocolate (online order)
Today was Day #7 of Chocolate and Cinnamon Theme Week.
This flavorful Cinnamon Daddy Mactella spread, created by Madre Chocolate (Oahu, HI), came straight from Hawaii -- and was made from Hawaiian Hamakua cacao; Kona organic cinnamon; Kona macadamia nuts; and Hawaiian vanilla and sea salt. A bit of hazelnut oil enhanced the mild nutty taste from the ground mac nuts.
The chocolate base flavor was strong and pure and wasn't drowned out by too much sugar -- a big plus when you have quality chocolate with complex, bold fruit/acid notes that kick in after the first bite begins to melt in your mouth.
This spread would be delicious in a flaky pastry, as a ganache/filling, or on a piece of toast. However, I can envision many other uses*. Just eating a spoonful, a la carte, now and then would be pleasant as well. Aloha.
Other suggestions on Madre Chocolate site: warm slightly and use on vanilla pannacotta or ice cream; use as a cake filling.
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