On tasting, the chocolate opens with a rich, almost treacly sweetness before developing into concentrated dried-fruit notes, reminiscent of sultana and dark grape. This is a surprising and enjoyable development.
As the chocolate melts, these initial flavours give way to deeper malted-cocoa and roasted notes, with a subtle woody quality adding complexity without becoming dominant. Towards the finish, the profile becomes brighter and more fruit-driven before settling into a lingering combination of caramelised sugar and roasted nuts.
This milk chocolate has a rich, creamy melt, with a depth and concentration more commonly associated with darker chocolate. The aroma is deep and rounded, with notes of warm caramel, dried fruit and fresh dairy beneath a pronounced cocoa character.
The texture is particularly satisfying: thick, smooth and exceptionally creamy, with a slow, luxurious melt that allows the flavour to develop gradually across the palate.
There is just a trace of bitterness at the very back of the palate, but it is restrained and provides useful contrast to the richness of the chocolate. The breadth of flavour from the Honduras cacao carries the experience well beyond the expected sweetness of a milk chocolate.
Overall, this is a remarkably characterful milk chocolate. Its combination of concentrated cacao, dried-fruit depth, caramelised sweetness and roasted notes gives it considerably more complexity than its milk chocolate classification might suggest.
Overall Rating: 8 out of 10