Zotter Chocolate, www.zotterusa.com, might be on to something...

In 2012, the Labooko Nicaragua 50% Milk Chocolate bar was rated the “best milk chocolate in the world”! Professional taste tester and author, Georg Bernardini, tasted over 2,700 chocolates doing research for his book “Der Schokoladentester” (“The Chocolate Tester”) and declared this to be so. It took him two years to complete the book.

In addition to pronouncing Labooko Nicaragua the best milk chocolate, he also rated Zotter chocolate company as one of the best chocolate makers in the world.

Josef Zotter started his chocolate company, based in Austria, in 1987.

As many of my readers are aware, I prefer dark chocolates to milk chocolates. I typically enjoy hearty chocolates, compared to what I’d call “delicate” chocolates. This bar is both milk and delicate, so what do I have to say about it?  WOW! I’ve never had a milk chocolate like this before! I might have to agree with Mr. Bernardini.

The aromas are of soft caramel with wafts of nutty and spicy odors. The texture is incredibly silky smooth. It melts in your mouth slowly and evenly. You’ll have a long time to savor the flavors.

This bar has a very deep and richly roasted chocolate that hits you right away. It’s followed immediately by a beautifully cooked milk flavor with intense but soft buttery toffee notes. It’s a high percentage milk chocolate at 50% and... Oh my goodness. So. Incredibly. Good.

The only thing I’m not fussy for is the very strong and lingering milky aftertaste. It’s quite intense, and I perceive that it might have a negative odor impact on my breath. I found I like to chase it with a black coffee or potent tea!

Honestly, this is the best milk chocolate I’ve ever tasted. I can’t even come close to the number of chocolates that Georg Bernardini has tasted, but from the sampling I’ve had over the years, this is now my number one in milk chocolates. It’s a pricey bar, but well worth it. In fact, it’s a steal.

(I paid $7.90 plus tax at the World of Chocolate Museum. Here's the bar on Amazon and at Zotter.)

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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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