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Melt, Notting Hill, London

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Good well made chocolates with a nice gloss reflecting a solid temper. Not as sharply snappy as chocolates from Cocomaya or William Curley, but not bad. Flavours were well balanced, and nuanced. Good on the whole, although I prefer Cocomaya or William Curley a little more.

Yuzu had an even citrusy tang. Chilli is very subtle and the heat only catches up later as a warm glow. Passionfruit is bright and intense, a jelly layer over a ganache underneath the choc shell. Raspberry was similarly intense.

Pistachio with a cream centre was excellent, with an aromatic nutty flavour. Hazelnut praline was even more intense, a filling of essentially hazelnut butter.

Champagne truffle was boozy and alcoholic, that classic golden flavour; there's no brittle chocolate shell on this, just a dusting of powdered sugar. Ginger was indeed very gingery, but also cut down nicely with a milky flavour; also on the chewy side texturally.

Earl grey was a light bite overall, but had a very aromatic bergamot flavour. Salted caramel truffle was rich but also balanced the salty and sweet flavours well.

I really loved their choc-dipped wafer cone - superbly crunchy, yet unimaginably light. Chocolate ice cream in it was good, of the elegantly soft variety, with a tiny tiny bit of dusty texture, but just barely.

They also had pretty cubes of chocolate on a stick, meant for stirring into warm milk for hot chocolate, but I just ate them straight. Venezuela did indeed have a bright fruity tone, but this was more balanced with the background of woodsy, nutty and bitter flavours. Madagascar had more of a malty woodsy note.

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  1. For your next trip Limster, the sea salted caramels from Melt are divine.

    www.gourmet-chick.com