In the spring of 2000, I was fortunate enough to be able to pay a visit to the artisanal Belgian chocolatier, Galler. While there, I sampled many of Jean Galler's excellent chocolates, including one of the most intense dark chocolates I have ever encountered, but was disappointed to find that their champagne chocolate was both seasonal and unavailable at the time.
Imagine my delight, then, when my mail brought several bars of that very same seasonal chocolate, courtesy of an extremely generous Jean Galler. I waited only until the champagne-laced chocolate had warmed to room temperature before I greedily dug in.
As far as chocolate bars go, this is magic. The milk chocolate exterior -- itself quite delicious -- shields a soft and seductive centre, the primary ingredient of which is champagne from the well-regarded house of Canard-Duchêne. And while skeptics might question the veracity of my words, I swear that you can taste the champagne in among all that glorious cocoa flavour. This is particularly true at the finish of the taste sensation, where a subtle and faintly but pleasingly sharp note of dry fruity wine creeps onto the palate. The overall effect is much more sublime than a Grand Marnier or Drambuie-filled truffle, and twice as enticing.
To read more about the Galler chocolates, please visit their web site at www.galler.com.
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