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John’s Masala Chai from Queensland, blended directly into a luscious caramel and tucked inside a thin round of chocolate.
Doc.Choc’s (long-winded) thoughts
Roundies! Sort of like a chocolate bar, but not… Chocolate bars are complicated.. At least I seem to have made them so? Kenyak’s Chocolate bars are thin - in fact, they’re the thinnest chocolate bar mould on the market at the moment that retains that classic shape. I’m addicted to that idea. I grew up eating Cadbury’s fury friend chocolates, sheets of super thin milk chocoalte. And what I didn’t realise then but do now is that the thinness is really important in opening the chocolate flavour up when you eat it, and it’s a really beautiful experience to eat chocolate that way.
But they’re thin, which makes it almost mission imposisble to put a filling into them in any way other than directly into the chocolate itself. And fillings are just as complicated as moulds. Trust me, I still try at least once a month to make it happen.
So roundies huh - the chocolate bar of my dreams I suppose. Sort of like a chocolate bar, sort of like a filled chocolate. Somewhere in the middle where daydreams collide.
What’s Inside?
A scrumptious and herbacious caramel made with John Solomon’s Masala Chai, shelled in Dark Chocolate.
John’s Masala Chai from Queensland, blended directly into a luscious caramel and tucked inside a thin round of chocolate.
Doc.Choc’s (long-winded) thoughts
Roundies! Sort of like a chocolate bar, but not… Chocolate bars are complicated.. At least I seem to have made them so? Kenyak’s Chocolate bars are thin - in fact, they’re the thinnest chocolate bar mould on the market at the moment that retains that classic shape. I’m addicted to that idea. I grew up eating Cadbury’s fury friend chocolates, sheets of super thin milk chocoalte. And what I didn’t realise then but do now is that the thinness is really important in opening the chocolate flavour up when you eat it, and it’s a really beautiful experience to eat chocolate that way.
But they’re thin, which makes it almost mission imposisble to put a filling into them in any way other than directly into the chocolate itself. And fillings are just as complicated as moulds. Trust me, I still try at least once a month to make it happen.
So roundies huh - the chocolate bar of my dreams I suppose. Sort of like a chocolate bar, sort of like a filled chocolate. Somewhere in the middle where daydreams collide.
What’s Inside?
A scrumptious and herbacious caramel made with John Solomon’s Masala Chai, shelled in Dark Chocolate.
