It’s been a while since I last did a chocolate review. There are not many bars that can claim to be made using a patented process invented by a Nobel laureate. The Dardenne Lait Praliné (dark milk chocolate with ground hazelnuts) is one.

The special cooking process was invented in 1910 by Paul Sabatier (Chemistry Nobel, 1912) to make chocolate easier to digest for people who don’t tolerate it well. In any case, this is an organic and Fairtrade bar with a moderately high 43% cacao content (for milk chocolate).

The bar is not too sweet, and as expected has a strong chocolate taste. The texture is mostly smooth like a milk gianduia, but you can feel an ever so slightly grainy feel, as if the hazelnuts were not ground finely enough or the chocolate not sufficiently conched. Despite this minor flaw, this is an excellent bar that is relatively inexpensive for organic chocolate. The only drawback is, it may be difficult to source outside France.