Not Giving Up That Easily
When I went by Godiva yesterday, I was a little disappointed that I was unable to get an Almond Butter Egg as my freebie for the month. I thought about it a little while walking through Mall St. Matthews, then went back before I left. Since I had already selected my freebie for the month, I decided that I might as well go ahead and get an Almond Butter Egg now, since there was an excellent chance that they would be unavailable in a few days.
Like the Coconut Egg -- like all of Godiva's chocolate eggs, as a matter of fact -- the Almond Butter Egg comes wrapped in foil. The foil for the Almond Butter Egg is that particular shade that falls somewhere between lavender and sky blue -- I think periwinkle is the name usually given to this color. It has the same pattern of flowers and upper case Gs, but printed in an orange color.
The chocolate menu describes the Almond Butter Egg as "Creamy almond butter in a milk chocolate." Either the "a" was put there by mistake, or they meant to say "a milk chocolate shell." (Emphasis mine.) I think the former is more likely, given that the Coconut Egg used just "in dark chocolate."
The Almond Butter Egg is the same size as the Coconut Egg; as I said in that mini-review, I estimated it as being about the size of a quail egg. And like the Coconut Egg, there was a pattern of concentric ovals molded into the chocolate.
The milk chocolate is as rich and creamy as always, so this time, my focus was on the almond butter inside. The texture was smooth, but it wasn't precisely what I usually call creamy. My basis for comparison is creamy peanut butter, and there was still a touch of roughness in the almond butter. My feeling is that the almonds weren't processed as completely as the peanuts being turned into peanut butter are. The whole process was stopped just shy of that. There was just the slightest hint of the nuts that had been ground into almond butter.
The flavor of the almond butter was a little on the mild side. There was a certain nuttiness to it, but I feel that it needed to be a little more pronounced.
The flavors of the milk chocolate and the almond butter make a good balance. Dark chocolate would have perhaps been a little overpowering. Pairing the almond butter with the milk chocolate allowed both flavors to make their presence known on the tongue.
And as always, one small chocolate can provide only so much material for analysis, and I have reached that limit again.
-jc-
Like the Coconut Egg -- like all of Godiva's chocolate eggs, as a matter of fact -- the Almond Butter Egg comes wrapped in foil. The foil for the Almond Butter Egg is that particular shade that falls somewhere between lavender and sky blue -- I think periwinkle is the name usually given to this color. It has the same pattern of flowers and upper case Gs, but printed in an orange color.
The chocolate menu describes the Almond Butter Egg as "Creamy almond butter in a milk chocolate." Either the "a" was put there by mistake, or they meant to say "a milk chocolate shell." (Emphasis mine.) I think the former is more likely, given that the Coconut Egg used just "in dark chocolate."
The Almond Butter Egg is the same size as the Coconut Egg; as I said in that mini-review, I estimated it as being about the size of a quail egg. And like the Coconut Egg, there was a pattern of concentric ovals molded into the chocolate.
The milk chocolate is as rich and creamy as always, so this time, my focus was on the almond butter inside. The texture was smooth, but it wasn't precisely what I usually call creamy. My basis for comparison is creamy peanut butter, and there was still a touch of roughness in the almond butter. My feeling is that the almonds weren't processed as completely as the peanuts being turned into peanut butter are. The whole process was stopped just shy of that. There was just the slightest hint of the nuts that had been ground into almond butter.
The flavor of the almond butter was a little on the mild side. There was a certain nuttiness to it, but I feel that it needed to be a little more pronounced.
The flavors of the milk chocolate and the almond butter make a good balance. Dark chocolate would have perhaps been a little overpowering. Pairing the almond butter with the milk chocolate allowed both flavors to make their presence known on the tongue.
And as always, one small chocolate can provide only so much material for analysis, and I have reached that limit again.
-jc-