Chocolate of the Day
Fjak Sjokolade
50% Uganda Milk Chocolate Organic (bar)
(50% Uganda Melkesjokolade)
Good ++
Weight: ~1.87 oz. (53 g.) in total bar
Calories: 290 calories (estimate) in 1 bar
Cost: $11.00 for 1 bar
Purchased from: Bar and Cocoa, online order
Welcome to Day #8 of Chocolate and Uganda Theme Week.
Today's 100% Organic, 50% Milk Uganda Semuliki Forest (bar) was handcrafted from bean-to-bar by Fjak Sjokolade in (Eidfjord (Hardangerfjord) Norway).
The company offers single origin bars and chocolates with local (Norwegian) flavor inclusions. (Think apple cider, reindeer moss, brown cheese, lingonberry and other berries, Norwegian gingerbread, mushroom, and oak-smoked salt, to name a few.)
Aroma notes included: milk chocolate (rich, cream mousse), cream and very faint caramel, spice and nut.
Texture: thick, rich and creamy mouthfeel with a fairly luxurious melt.
Flavor notes included: rich milk chocolate, authentic cream, subtle caramel cookie, warm spice and very faint toffee mocha latte, and barely detectable, muffled, diffuse fruit.
Yes, "cream" is the word for the day. The creamy taste and texture was from the (likely whole) milk powder*. I enjoyed the authentic flavors in this bar, including the rich milk powder used. (Northern European milk powders often taste richer and creamier to me.)
I liked that this single origin milk chocolate was well-balanced, well-executed, organic and not ultra sweet (thank you!).
Note: As with any chocolate made with dairy (or an alternative milk), milk muffles some of the cacao nuances; and that was true in this 50% dark milk bar. (The contribution of the single origin Semuliki Forest Uganda cacao was more apparent when tasting this bar side-by-side with some other, lower quality milk chocolate bars.)
Maker's Tasting Notes: "Round Milk Chocolate with Notes of Caramel & Nuts"
Ingredients: Cocoa Beans*, Cane Sugar*, Milk Powder* & Cocoa Butter* (*Okologisk/Organic)
Allergen-related information: (Contains Milk.)
*Chocolate is hydro-phobic, and your beautiful batch of chocolate will seize up if you add water or milk; so powdered milks have been used for centuries to make tempered milk chocolate bars and confections.
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