This Wolfgang Chocolate is a 53% cacao with small bits of caramelized hazelnuts. The “Special Reserve” dark chocolate is made with imported Belgian chocolate.

Belgian chocolate is known for being produced with quality ingredients made with skilled craftsmanship in an “old world” style process. It became popular in the 18th century, but it became most recognized for its Pralines.

A new process created by Jean Neuhaus in 1912 used a type of chocolate called "couverture" and was used as a cold shell for what he called “pralines”. 

But these pralines were not the sugar coated pecan treats seen in American candy shops. Belgian pralines are filled with various flavored nougats or creams, and covered in a hard coating of chocolate.

My Thoughts About This Belgian Dark Chocolate Bar

Although many will enjoy this chocolate bar, I’m a tad disappointed. The strongest flavors that jump out are sugar and caramel, while the chocolate and hazelnut are buried underneath. 

The cocoa notes are very mild and the hazelnut just about disappears among the caramelized crunch.

A 53% cacao can usually provide a chocolate impact that stands up to caramel and sugar, but in this case, it falls short. I have to concentrate to find the hazelnut impact, and only then can I detect it lingering in the aftertaste. 

About Wolfgang Candy

The Wolfgang Candy founders, Delphi Eli and Mima Mae Wolfgang, began their business in 1921.

According to their website, www.wolfgangcandy.com, they have a Visitor Center and Museum located in York, PA that “features illustrations of old-time American candy craftsmen… display cases filled with wooden sugar molds, glass candy jars, and many other priceless antiques”  They call it “Das Sweeten Haus”.

Overall, the Special Reserve dark chocolate with caramelized hazelnuts was good and I enjoyed it as a tasty treat – as long as I put expectations aside and didn’t think of it as a dark chocolate with hazelnuts!

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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