Lindt Excellence Roasted Hazelnut Dark

F4C51C9C-30AB-43BD-933C-22712AEFB2E2Dark chocolate!  How lovely. Breakfast of champions, some may say.  Well, I say that all the time, so I think that counts.  Toss in some “heart-healthy” hazelnuts, and I’ll live forever, right?  Don’t answer that. But in my quest to have my chocolate and eat it too, I drooled when Dear Editor sent me some Lindt. And while squares of dark chocolate with chopped hazelnuts mixed in might not be the superfood I desire it to be, it sure is delicious.

And it was love at first bite. A nice snap when I bit in, and lots of minced hazels. There’s a punch of cocoa at first, thanks to that and then the smooth cocoa butter takes over, blending with the hazelnuts. Mmmm, now that’s hazelnut! A nice balance of creamy dark chocolate and hazelnut that tastes like a praline filling all grown up.

What of the real nitty-gritty?  Well, the chocolate itself is 47% cocoa, which is lower than I’m typically noshing on (I tend to go for 60% and up), so that explains the cocoa-buttery feel of the chocolate as it melts on the tongue. There’s also “Anhydrous Milk Fat”, and while I have no idea what that is, I’m betting that means strict vegans should take a pass.  Rounding things up is 9% hazelnuts, or as the website explains, “Piedmont hazelnuts”.  So that means this chocolate is from a Swiss chocolatier, made in France, with Italian hazelnuts.  I’m digging this melting pot.

Goes well with a nice stout. A cup of tea works too. I chopped some squares up and used it as a yoghurt topping, though I’m sure it’d be a nice way to top ice cream as well.

Denise Kitashima Dutton

Denise Kitashima Dutton has been a reviewer since 2003, and hopes to get the hang of things any moment now. She believes that bluegrass is not hell in music form, and that beer is better when it's a nitro pour. Besides GMR, you can find her at Atomic Fangirl,, or at that end seat at the bar, multi-tasking with her Kindle.

More Posts