I bought it for one ultimate reason. For flavor and appearance comparison. Or, for reference purpose was the more appropriate way of saying it. I am trying to create my very own bean-to-bar chocolate. I need to familiarize myself with different chocolate bars available within my reach.
It was the most expensive I could find in SM Hypermart shelf that day. A price tag of 250 pesos for about 200 grams dark chocolate. I was guessing it was pretty dark with no glimpse of sugar taste. The big “Sugar Free” slogan near the top told me so. What I was worried about was the hazelnuts. It was likely to interfere with chocolate flavor making it as my reference sample not nice.
Valor is packed in a thick and nicely printed carton. The classic looking design is suggestive of more intense chocolate taste. Thick carton protects against heat and mechanical damage. I think I should do the same for my future product.
Opening the carton revealed the common inner packaging, the aluminum foil. Do you also wonder why foil is a common chocolate wrapper? I read somewhere that it reflects light, which means it also reflects heat. It also helps prevent the product from melting and from premature melting when customer got his hand to it.
I tinkered with the sealed foil a bit, trying to find out how it was sealed. Hoping I can manually replicate it. No luck! It was machine sealed with some kind of glue. Don’t ask me what type of glue was it. I also want to know it for myself.
The chocolate was not very shiny as the common and cheaper chocolate brands. I think Toblerone dark has similar appearance to this.
And for the flavor evaluation. The hazelnuts were overpowering the chocolate that my taste buds had hard time separating flavors apart. The cocoa flavor I perceived was very mild with a hint of winey taste. Something similar to natural tablea I have been making. It is sweet. The “Sugar Free” on top meant free from natural sweeter. It has artificial sweetener instead.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.