Café Philosofféé: ESPRESSO COFFEE CHOCOLATE @ DANSON

20070430

ESPRESSO COFFEE CHOCOLATE @ DANSON

Roasted coffee beans covered with dark chocolate

Danson is rather unknown to chocolate lovers but it has quite a large variety of flavoured chocolate products on the shelf in the market. One notable courage is to mix durian into their chocolate.

Danson's Espesso Coffee Chocolate

The Espresso Coffee variety has roasted coffee bean halves enveloped in chocolate. The idea may not be new, and certainly I've tasted better ones. The coffee beans are over-roasted, hard and the chocolate was not as dark as it claimed to be.

the dark chocolate tastes more like milk chocolate

Remember how some of us eat almond-chocolate by stripping the nuts first, then chew on the almond on its own?... This isn't exactly the same thing... especially if you don't have a glass of water nearby.

Price RM8.90 for 120g
Taste 4/10
Value 4/10
Fun factor 3/10

Recommendation
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COFFEECHAT

ACERBIC The dull, sour taste found in coffee that has been left in the heater too long after brewing. Not to be confused with acidity.
ACIDITY The zingy brightness felt on the edge and at the back of the tongue, characteristic of high-grown coffees. Typically, a coffee with heavier body will have less acidity.
AFTERTASTE The residual taste that is left in the mouth after you've swallowed your coffee. Usually discerned 1 - 3 minutes after swallowing, some could be distinctively different from the first impression.
AGED Description of a coffee that is heavy in boldness and low in acidity.
AROMA Heavily influenced by the flavour of the coffee, aroma does not only mean the fragrance of the coffee, but the sense of boldness and acidity that is contained in the vapour that is released by brewed coffee. That is why while accessing aroma, the cup is half covered and the steam is inhaled deeply. Can also be discerned by inhaling through the nostrils while swishing coffee in the mouth.
BALANCED Equal distribution of qualities in a coffee, without one that is overwhelming. Takes an experienced cupper to decide on characterising a coffee as balanced as the untrained cupper would try to imagine qualities that sometimes may not be there.
BITTER The most general description applied to coffee by the common tongue. Bitterness is not always unpleasant, and perceived primarily at the back of the tongue.
BLAND Coffee that is poor in flavour, aroma, body and other characters. Could be a result of thin brew or certain low-land coffees.
BODY The strength or fullness of the coffee that is perceived on the tongue. Body is not a description of flavour but of weight, so can be described as heavy, rich, thick, strong or the opposites.
BRINY Description of burnt or over-roasted coffee.
BUTTERY The enveloping sensation that is felt on the tongue due to the oil content that is present in the coffee, which also contributes to the aroma. Usually absent in coffee that is dripped through a paper filter.
CARAMEL The subtle sweetness which is touched by a tinge of bitterness, felt at the back of the tongue but pleasant.
CARBONY A flat bitter sensation that is perceived in the aftertaste.
CHOCOLATY An aromatic smooth sensation reminiscent of dark chocolate or unsweetened chocolate.
CLEAN The character of coffee that does not leave a strong aftertaste.
COMPLEXITY This describes the changing characters that are found in a cup of coffee. The characters can sometimes be found through-out the different temperature of the cup as it cools, or different prominence during the first impression, the midtaste and the aftertaste.
DARK Not the colour of the brewed coffee, but of the beans after roasting.
DULL A negatif character to describe the flat, blunt sensation found in bad coffee, lacking character.
EARTHY Sometimes considered as a flavour defect when overwhelmingly prominent, but a subtle hint of earthiness suggests authenticity and undisturbed wilderness. This describes the sensation reminiscent of wet soil after rain or a swamp.
zzz... more will be added, stay tuned

20070430

ESPRESSO COFFEE CHOCOLATE @ DANSON

3 comments:

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