The crunchiest bar in the treatfuls range. Roasted hazelnuts are left in generous pieces rather than milled into butter, so the bite is properly noisy — hazelnut, then date, then the soft melt of the pale coating.
Why hazelnut works so well here. Roasting is the whole trick. Raw hazelnuts are mild and faintly grassy; roasting drives the Maillard reaction and produces the compound filbertone, which is what your nose actually recognises as “hazelnut”. That is why a roasted hazelnut smells like praline and a raw one does not. Against a date base, which is sweet and one-dimensional on its own, the roasted nut supplies both the aroma and the structure.
The pale coating is not dairy white chocolate. Real white chocolate requires milk solids. This one is made from cocoa butter with rice drink powder and coconut powder, sweetened with erythritol — the same creamy melt, no milk, no refined sugar. It is a fair description of the taste and an honest one about the recipe.
How to eat it. This is the bar to keep in a bag. It survives being carried better than the filled ones because the nut pieces give it backbone, and the crunch makes it feel more substantial than its size. Good with a strong black coffee; the roasted-nut aroma and the roasted-coffee aroma share a lot of the same chemistry.
Storage. Cool and dry. Cocoa butter melts just below body temperature, and Porto summers are not kind to chocolate left in a car. Chill briefly to re-set if needed.
Contains hazelnuts. Vegan, organic, gluten-free, no palm oil, no soy, no lactose. Available at Só Verde, an organic concept store in Foz, Porto.
treatfuls
treatfuls
treatfuls
treatfuls
