Oooh. We like this. Proper hot chocolate that you make with milk. It's hardly less instant than making it with hot water. With instant hot chocolate you put water in the kettle, warm it up then pour it on the powder and stir. With proper hot chocolate you put milk in a jug, warm it up in the microwave then pour it on the powder and stir. Takes the same amount of time. The only downside is cleaning up the jug afterwards.
With coffee, beer and wine I prefer my drinks to be unadulterated - that is I don't like additional flavourings to be added. Coffee beans have a distinctive flavour from their country of origin, from a region in that country, from their altitude in that region, etc. Adding flavourings conceals the singular character and flavour of the individual coffee bean. Similar with wine. And with beer, there are so many wonderful flavours, both subtle and obvious that can be derived from the basic ingredients of kilned malts, yeast, local water, and hops that adding flavourings (like chocolate) seems totally absurd and misguided. However, perhaps because I've not yet come to a full understanding of the nature of the chocolate bean and the making of chocolate, I have never had a problem with flavourings being added to chocolate. Indeed, I like the combination of flavours with chocolate - chilli, nuts, fruit, or - as here - salted caramel. Chocolate seems to invite added flavours. Yes, it can be consumed on its own, and can be quite delightful, but it really takes off when mixed with other ingredients.
This salted caramel addition really works for me. It doesn't counterpoint the chocolate, more it blends with and enhances it.
The main ingredient is sugar with 36% cocoa. Gives it enough chocolate flavour, and when made with milk, it is rich, silky and indulgent.
Date: Feb 2021 Score: 8
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| Lidl Tea & Coffee |
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