Tirol Chocolate – Caramel Mochi

Have I mentioned that I don’t jam with caramel very much? I’m sure at this point I have. It’s great sometimes if done well and in moderation, but it’s usually not and it’s usually done in excess. Or maybe it’s just me being old, seasoned and realizing sugar can only hide so much. It could also be part of a cultural thing where I tend not to prefer things that are overly sweet and prefer the flavours themselves to shine through.

Caramel has its time and place, and mochi is not one of the places I would have expected, truth be told. Caramel seems like a proxy for sugar or syrup in many cases, whether it be in a drink, on a dessert or in and around chocolate. On a slightly related note, did you know caramel in ice cream is not usually the same as caramel in chocolate? The caramel content is slightly different so that it doesn’t turn into a rock when it’s frozen. Caramel on it’s own is kind of boring to me, but in a few rare cases it can be a welcome addition. Let’s find out of if this is one of those cases.

Hey there little buddy.

In classic Tirol fashion, the mochi in the middle is got just enough chewiness and slight gumminess to it that it reminds me why I enjoy their mochi chocolates as as whole. It has the nice balance of being overly artificial and just like a jelly piece, and the gooey mochi texture that you expect from the fresh stuff. It’s by no means perfect, but it’s impressive given how small the chocolate is and the format it’s working with.

Some patterns never change.

The flavour is not what you would expect if you are used to more western style caramel – it’s got the same texture of a caramel, slightly viscous, but the flavour is more of a burnt sugar and earthy, deep flavour to it. The caramel that is more common here in the west end is more sweet and lighter in appearance, while this is darker and less sweet but richer in flavour.

You can’t see it, but the syrup is quite thick and sticky.

I’m not usually one to back caramel, but this strikes a pretty good balance. While the matcha mochi is still the reigning king in my eyes, this is worthy of consideration for a permanent seat on the roster. Especially if you want something a little more “moist” or “sticky”. I would get this again if I was feeling the need for a sugar injection.

A bit heavier on the calories than the usual pieces.

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zbearviking

From the frigid, majestic North (Canada), hails a creature like no other. Is it a bear that took up viking-ing? Or a viking that turned into a bear? Perhaps it is beyond human comprehension what the creature truly is, much like Bigfoot or Nessie. What we do know, is that much like everything else in the universe, it is made of star stuff.