 | From time to time we get asked about organic biscuits. So when Green and Blacks got in contact to let us know that they were launching a range of entirely chocolate covered biscuits we thought we'd better investigate.
Of course organically grown food is widely available now and whilst its generally more expensive most people who buy it seem to do so with out much quibbling. The fact that it's been produced without the use of agrochemicals and all their effects, not only on us the consumer, but also on the environment, seems to be a price worth paying. In-particular, organic farming methods encourage an increased biodiversiy compared to conventional farming. Green & Blacks certainly make this claim for their cocoa bean crop which is grown in Belize by an old fella called Saul Garcia. A variety of cocoa bean types and their cultivation amongst other tree species helps make the crop less susceptible to pests and diseases. Very good. However, I'm often disappointed that organically grown produce doesn't seem to taste any different to its conventionally farmed alternatives. Certainly with vegetables its got much more to do with the variety and where its grown rather than what has or hasn't been sprayed on it. If you want to know what a carrot or tomato really tastes like then you still better off growing your own.
So never having pushed the boat out and spent Ł1.50 on a big bar of their chocolate, but having heard very good things about it I was more than a little curious to try their biscuits. We got our hands on the entire range Dark, Milk, Ginger and Hazelnut each consisting of ten thin but elegant biscuits. As you would expect the box bears the mark of the Soil Association, especially given that Craig Sams, President of Green and Blacks is chairman of the aforementioned. Inside wrapped tightly in clear cellophane bearing gold Green and Blacks logos is a large molded plastic tray holding its precious cargo. Now obviously these are posh thorough bred biscuits, not a bunch of old dobbins, and so expect to travel in the lap of luxury if they are to turn up looking at their best. Still it does slightly undermine their saving the planet credentials.
So cellophane seal compromised there was little left to do except start scoffing. The chocolate immediately lived up to expectations, and exuded those refined and rich flavours one would normally associate with an expensive Belgian confection. With such a substantial flavour, and at 42.5% by weight, the chocolate could easily overwhelm the biscuit turning it merely to a structural component. Well certainly for the three non ginger biscuits it almost succeeds. Some butter and vanilla flavours just about hold out, and the Hazelnut only really makes its presence felt if the odd piece of it clings to your teeth after the biscuit has met its end. However, where they do succeed is in their texture which is crunchy with little grains which work as little islands of biscuity interest in a sea of posh chocolate. The ginger version is covered in dark chocolate which works very well and the hazelnut in milk. Green and Blacks describe this as 'perfect balance between biscuit and chocolate', which I suppose it is if you are wanting to taste mostly chocolate, and you probably are if you bought these.
It comes as little surprise to find out the biscuits are made in France. They feel very continental and no doubt the French in common with the other Euro chocolate axis countries have the necessary experience in working with such premium grade biscuits. At two pounds a pop you're not going to be giving your spares to the dog, children or visiting royalty for that matter. Keep a look out for them in Waitrose, Sainsburys, Tescos and Asda amongst others. |
