snickers bars (Valrhona Chocolate School): One of my favorites was what Chef Givre called “les Snickers bars” because of their layer of peanut croquante, a mix of peanuts and hazelnuts cooked in roasted sugar with a thin layer of gooey salted butter caramel on the bottom of these dark chocolate slathered bars. I think that if real Snickers bars tasted as good as these, they’d be selling a lot more Snickers bars.
Valrhona Chocolate Beer Pairings! When tasting chocolates, you focus on fragrance (what you initially smell when you open the package), feel (the texture of the chocolate as it melts in your mouth), flavor (what you taste that may be different than what you smell) and finish (the lingering effects in the mouth). It is important to look at each of these elements when sampling beer as well.