Last year, Hotel Chocolat started a new range of summer chocolates called 'Chocs to Chill'. They are small bite-size truffles designed to be eaten straight from the fridge. This year's selection consists of cocktail themed flavours. Although they are mean to be chilled, I have always thought chocolate tastes best slightly warm or at room temperature, so that is how I sampled these. I say 'sampled', but I think the more accurate word is 'gorged'; they're so addictive.
The first I tried was the Chocolate Martini, which has a dark 70% chocolate shell with a French vodka ganache filling. It was a match made in heaven, with earthy tones and just the right amount of alcohol. The vodka was definitely detectable, but not overpowering.
The Summer Gin Collins was much stronger; perhaps a little too strong. It was not that it was overpowering so much as it was overshadowing. The milk chocolate shell encased a creamy ganache that was meant to have the flavour of elderflower and cucumber, but these delicate and subtle flavours were completely lost because of the gin.
Finally, the Virgin Pina Colada, which is the one to go for if you don't drink. Inside its creamy white chocolate shell is a ganache full of juicy pineapple and coconut cream. A true delight, but best enjoyed in moderation because they can get a little sickly.
For taste, the martini worked best in my opinion, but in terms of aroma they were all enchanting, but despite it being non-alchoholic, the pina colada made me feel the most heady. The smell of coconut infused with cocoa will send your eyes rolling back.