I've always been attracted to Caffarel's yellow wrapper and stylized Italian logo. But it wasn't
until the Olympics began and I learned all about the mysteries of gianduia, the hazelnut-flavored
chocolate native to Olympics host Torino, that my attraction turned into a purchase. Last week I brought home the
beautifully-wrapped, gold-accented chocolate bar.
It was a few days before I tasted it, and when I did, I was truly in a new cioccolato heaven. From this day forward, Caffarel will be my chocolate of choice when I just need something incomparably creamy, rich, melt-in-mouth-able.
You know how most chocolate bars settle on one extreme
of the creaminess scale, either too soft and sticky, or so hard they hurt your teeth when you break off a chunk?
Caffarel's gianduia bar is so soft and delicate, it's already melting when it hits your tongue; but yet the bar is
solid, easily broken into chunks by hand. And still, no chocolatey fingerprints. The hazelnut taste is perfect, just
the essence of flavoring, not tipping the balance to bitter, as so many hazelnut-flavored chocolates do. I give
Caffarel the chocolate gold medal. My bar was $3.89 (definitely not cheap) at Pastaworks. Hopefully I'll be able to afford it more than once every four
years.
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