Dove Chocolate

Recently, I was approached by Matchstick, a word-of-mouth marketing agency who is working on behalf of Dove chocolate to launch their all-new line of chocolate. I was sent a package of 4 varieties: 71% cocoa, Dark, Dusk and Milk and was encouraged to share the sample packs with my chocoholic family and friends. Not so hard to give out free chocolate.

When asked to participate, I wasn't sure what kind of package to expect. I had asked what percentage of cocoa was in the new line of chocolate and the person on the phone didn't seem to know. No problem, but when I received the package, I was a bit disappointed that out of all the samples, there was only one bar of 71%. It was hardly enough to conduct a proper survey with such a small sample. However, I had people sample them from the lightest to the darkest: milk, dusk, dark, and a tiny nibble of the 71%. I also did not tell them what it was for. Just that I wanted their honest feedback on the chocolate they were about to eat. 

I recorded people's comments as they sampled each one. Here is a compiled list of results:

Milk Chocolate (first in line to taste)
- didn't taste it until finished eating, then it had a bite in the back of the throat
- cheap milk chocolate bar, unnatural, trying to be fancy, thick
- too sweet, sugary
- isn't Dove a brand of soap? don't usually buy milk chocolate, it tastes like it's for kids
- tiring in back of throat
- smooth texture, I like milk/white chocolate though, wouldn't buy but would eat if given
- weird, doesn't melt, pasty and chewy, not natural, has a caramel flavor
- can taste chocolate, not very strong, tastes like caramel, soft, smooth, creamy
- ok texture, dry flavor, lower quality than used to
- ok flavor, good for smores

Dusk (second in line to taste)
- more flavor, chewier, creamier, very sweet on after taste - really sweet actually
- too sweet, too thick, liked this one better though
- better but still too sweet
- too sweet still, couldn't eat a whole chocolate bar of this
- less creamy, don't like the flavor
- just average
- liked it better than milk, layers of flavor, heavier texture, couldn't eat a whole lot
- pasty, same texture, seemed saltier, better flavor
- better than the milk chocolate
- stronger flavor, chewy
- ok flavor, good for a treat on its own
- sticks to my teeth

Dark (third in line to taste)
- less bitter, smoother, less after taste
- trying to be high end but not
- like this one better than dusk at first, but weird aftertaste, less waxy
- like better but weird aftertaste, less sweet up front, not as creamy, waxy coating in mouth
- liked the aftertaste, little bit bitter, better texture, not as thick aftertaste, bittersweet
- not as bitter
- bitter, not as much flavor as other dark chocolates
- let down, yucky aftertaste, makes me like dusk better
- sweeter caramel flavor, moister, would buy
- too strong, hits back of throat instead of taste buds, bitter
- had a squishy, oily texture that didn't do it for me
- this one is the most disturbing

71% (fourth in line to taste)
- bitter, chalky, longer after taste
- I'm used to flavor left behind from chocolate, this one was bitter and lingered, more cocoa taste but crumbly
- horrible, not much taste
- much waxier, bitter, not much flavor
- very different, bitter aftertaste, creamy but no flavor
- same flavor, slightly different consistency, doesn't feel as mushy, same bitterness, not very chocolaty
- seems synthetic
- tastes like lard (not like chocolate)
- is this the same one as before? bitter, not as sweet
- I prefer the texture of dark but found the flavor elusive, not as robust, I had to move it around and think about it to find the flavor

Overall Comments:
- wouldn't buy; usually buys Lindt, Denman Island Dark Chocolate, quality chocolate from Spain
- wouldn't buy, seems cheap/fake
- educated about cocoa content, so I wouldn't buy
- wouldn't buy as a gift and won't take extra samples to eat
- wouldn't buy based on no cocoa content - it's the first thing I look at on the list of ingredients
- why do I only get one small piece of 71%? (because there was only 1 bar in the whole lot)
- none of them melt in your mouth - wouldn't buy
- none really seem like the kind of thing we'd normally have in the house

What I found interesting, is that most people, even if they aren't foodies or pastry connoisseurs, know about cocoa content. The general public is more aware of what quality chocolate consists of and I think, unfortunately, Dove fell short on this one. Overall, people seemed to like Dusk the best, but weren't racing out to buy it.

Personally, I'm a huge fan of quality, dark chocolate, so I wouldn't purchase the milk, dusk or dark (especially because no cocoa content is listed). For me, there are many superior chocolates out there which contain 71% cocoa mass. I feel bad that the reviews aren't the greatest, but I was asked to provide honest feedback. Not-so-great chocolate makes me sad.

Tagged as: [ chocolate ]

School is In!!! - Rouxbe's Online Cooking School Launches

We did it! Today Rouxbe launched the world's first online Cooking School! Now, you can learn all of the skills and techniques that I learned in culinary school - close up, in the comfort of your own home. Twenty lessons have been released (15% of the school so far) and will continue to be released now every couple of weeks.

Having gone through the full-time culinary and pastry program at NWCAV, I can honestly say that the information packed into these quality videos is unlike any learning experience. I am certain that the Rouxbe Cooking School will boost the confidence of any cook, whether they are an at-home cook or a newbie in the industry who might not have been able to afford the tuition of a full-time program.

With every Premium Membership ($99 per year or $199 for a lifetime membership), you can have access to all of the up-close and detailed courses (try a free sample). We are trying our best at Rouxbe to break the thought pattern that good cooking must be complex. Learn the foundations of cooking, and you'll be well on your way to having more fun and success in the kitchen.

Tagged as: [ culinary online rouxbe school ]

Goldfish Pacific Kitchen | Yaletown, Vancouver

As part of a blogger marketing campaign, Marcelo and I recently had dinner at Goldfish Pacific Kitchen, a spacious, alive and sexy restaurant in Yaletown. From the time we walked in right up until we left, the service was fantastic - the hostesses, servers, kitchen and bussing staff were all attentive, friendly and efficient.

Most important is the food, which focuses on seafood fusion. We ordered the prawn and chicken gyoza with ginger red vinegar ($9) to start. They were very tender, so much so that they tended to fall apart when you picked them up. Nevertheless, they were quite delicious and I'd order them again.

Marcelo is usually on the hunt for a restaurant that can cook a good ribeye steak. Goldfish's came with a brandy peppercorn sauce and mushroom risotto spring rolls ($35) - risotto spring rolls? That one sounded strange. I ordered the pan-roasted halibut with prawn meringue and baby bok choy served in a lemongrass broth ($26).

We have noticed that quite a few restaurants in the city underplay how large the portions are and always suggest ordering a "side dish". The servers often say the main doesn't come with much more than a tiny "garnish". We should have known better, but went ahead and ordered the pan-roasted corn with green chilies and cilantro ($8) and the hand-cut fries with lemongrass-scented ginger aioli ($6).

It turned out that both mains were quite substantial. Underneath my tasty piece of halibut was a healthy amount of bok choy - enough to complete the meal. The first few sips of the lemongrass broth were quite spicy (and I love spicy), but I felt it sort of overpowered the fish. Overall, the fish was cooked well and the dish had nice flavors.

Marcelo's medium-rare ribeye steak was a delicious cut of meat that was cooked perfectly. We both did not like the two risotto-stuffed spring rolls that accompanied it though. While we appreciate fusion cuisine, we thought this one was taken way too far. In our opinion, spring rolls and risotto just aren't meant to be friends. It seems wrong. (I bet the eyeballs of a certain Italian I know would pop out of his head if he reads this.) The risotto was mushy and competed with the flavor from the oil in the wrapper. I always admire the restaurant that keeps their menu simple and is able to nail each component. We both would have preferred a small side of perfectly-cooked risotto to dig our forks into.

The presentation for each plate was quite nice but the disappointing part was there was just too much food. We are not light eaters?but the additional sides were not necessary as the mains were generous enough. However, we both loved both the fries and the spicy pan-roasted corn. The sad part is that there was absolutely no room for dessert.

Overall, dinner at Goldfish was very pleasant. We'll visit Goldfish again, but will make a mental note to order less. Try it out for yourself.

Tagged as: [ culinary restaurants review vancouver ]

Chef's to the Field | Sunday, August 10 (11am to 4pm)

It is incredible that almost a year has gone by! It's time to join Chef Ian Lai for the 2nd Annual Chef's to the Field event on Sunday, August 10. Come out and support the Terranova Schoolyard Project and sample some of the best gourmet food in town. Twelve teams are going head to head this year to win the 'coveted' green cuisine award.

Location: Terra Nova Rural Park (2631 Westminster Highway, Richmond, BC)
Date: Sunday, August 10, 2007
Time: 11am - 4pm
Parking: Limited. Please try to bike or walk. A shuttle bus is being provided from the City Works Yard (5599 Lynas Lane, Richmond, BC) to the event every 15 minutes.

Tagged as: [ blackbox competition culinary nwcav organic ]