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Home / Doug's Chocolate Republic  /   Review: Babaevsky Dark Hazelnut Raisin

     
Babaevsky Dark Hazelnut Raisin 
Posted: 30 August 2015    3.5 
Babaevsky Dark Hazelnut from Russia The Babaevsky Dark Hazelnut Raisin is slightly worse than the Dark Almond. At least with the Dark Almond, you could taste the almonds. It's long been known by second rate chocolate manufacturers that if you toss some nuts or fruits into a bar, a bad bar tastes better. As true as that is, you'd think the manufacturers would grasp that the more fruits and nuts you insert the better.     
Avg price/gram: USD 0.03   Cocoa %: 55  Size: 100g   
       


I was "fortunate" enough to taste a Babaevsky Dark Almond on my way into Europe. I was given a similar "opportunity" to try another Babaevsky, a Dark Hazelnut Raisin, on the way out.        

So you may be wondering why I would sample another Babaevsky bar after the first bar was so mediocre. Great question and I've got just the answer.  First off, I didn't recall on our second trip through Moscow the crappy brand we sampled the first time around.  My wife had snapped a photograph with her camera phone, but we didn't consult that.  As there wasn't much choice, we just grabbed what we saw.  Second, this Babaevsky wasn't really meant for my mouth.   My wife needed to purchase some souvenirs for the people in her office.  These were economical and she grabbed a few.  Once we returned home, she had an extra chocolate bar she didn't need to give away.           

The Babaevsky Dark Hazelnut Raisin is slightly worse than the Dark Almond.  The chocolate is equally as bad in both bars.  It's the same 55% cocoa solid chocolate made with inferior quality cocoa butter.  Yet at least in the almond, Babaevsky used almost 20% almond kernel mass.  You could taste the almonds.  With the Dark Hazelnut raisin, Babaevsky doesn't even insure the bar is comprised of at least 10% hazelnut kernals.  The raisins are more pronounced but do little to compensate for the low tier chocolate taste.   

It's long been known by second rate chocolate manufacturers that if you toss some nuts or fruits into a bar, a bad bar tastes better. As true as that is, you'd think the manufacturers would grasp that the more fruits and nuts you insert the better. But second rate manufacturers are also cheap bastards. They try to strike a balance between not looking too cheap and not tasting too bad.         

Babaevsky fails with this one. And in another 200 years, I'd presume they'll still be failing. Buy it as a souvenir for someone you're not very close with. They'll appreciate the exoticism more than the taste.

If you liked reading this, consider savoring these reviews:
 Nestle Club Extra Fine Mint from Australia -- 70% cocoa solids
 Nestle Strawberry Cheesecake Kit Kat from Japan -- 20% cocoa solids
 The Complete Chocolate Republic Index


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