Review by Denise Kitashima Dutton: I’m always game for dark chocolate. Plus, I’m a sucker for hazelnuts (aka filbert, a name I absolutely love) in any form. So hello, combination of the two! Ghirardelli blends their premium chocolate with nicely minced nuts to create a bar that’s going onto my list of favorite candies.
This chocolate is chewy at room temperature. It’s a nice chewiness, without the waxy feel some lesser chocolate bars have. Substantial scattering of diced hazelnuts give each bite a bit of crunch to go along with that chew. (Note: putting the bar in the fridge gives it a snap that makes it easy to parse out equal squares, and gives the nuts extra crispness.) Ghirardelli makes no mention of the percentage of cacao in this bar, but as it’s in their “Intense Dark” line and the chocolate has a lovely deep color, I’d guess it’s over 70%. Could be wrong in that, though.
Each bar gives you eight 1×1″ squares, which makes parceling out individual nibbles very easy. Y’know, if you’re the kind that can stop at one square. The website says this bar is perfect for sharing, but screw that. It’s too yummy; before you know it, it’s gone.
Pairs well with wine, coffee, a nice oolong, or champagne. If you can stand to share, add squares of this bar to a charcuterie board. It’d make incredible s’mores, especially if you swap your graham crackers with shortbread or solid slices of angel food cake. What? With chocolate this good, you’ll want to head for the good stuff just to keep up.
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 Fan Girl, Movie-Blogger.com, or at that end seat at the bar, multi-tasking with her Kindle.
Review by Denise Dutton: I could get used to high-quality chocolate. Don’t get me wrong; I love me some Thousand Dollar Bars and Reese’s Peanut Butter Cups. I’m as red-blooded as the next chocoholic. But there’s something absolutely decadent about a Fair Trade bar made with organic ingredients. Something that’s got less than a handful of ingredients, yet tastes like something Big Candy could only dream of creating. Like the stuff that comes from Hu Kitchen. I’ve bitten into their Almond Butter+Puffed Quinoa bar and it was absolutely wonderful. But I wondered; would dark chocolate and hazelnut spread work well together, or would it be chocolate overload?
I needn’t have worried. Hazelnut is just as yummy as its almond predecessor. Instead of a Nutella-esque flavor, think of actual filberts hazelnuts ground up and mixed with a touch of sugar to form paste. I loved the nutty taste of this filling, and I’ll definitely be coming back for more; this ain’t no praline, it’s full nut y’all, and it’s glorious. I love hazelnuts, and while I also enjoy the chocolaty spread made from them, this is much more my speed. The nuts are front and center, in perfect balance with the rich and cocoa-heavy chocolate that surrounds it. Having too sweet a filling would have sent this bar into unappetizing sugar overload, and I applaud Hu for knowing when to say when.
This bar easily breaks into eight two-big-bite pieces, and I’d add them to a fruit and cheese tray, or charcuterie board. The not-too-sweet balance of dark chocolate and nuts would play well with soft or hard cheeses, or any meat that isn’t overly peppered. Pop some bubbly to go with it – the cocoa butter richness here almost screams for something bubbly as an accompaniment – and enjoy. But I find that a few squares are perfect; you’ll want to savor this bar, not shove it into your pie-hole like an animal. Are we not men? Well, we’re not on the Island of Doctor Moreau, nor are we Devo (at least I’m not, however much I long for one of those hats), so let us savor.
Or just hole up in your rattiest sweats and scarf down a couple of pieces with a plain seltzer while binging documentaries on YouTube. Tomato-potato.
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, Movie-Blogger.com, or at that end seat at the bar, multi-tasking with her Kindle.
Review by J.J.S. Boyce: Today we take a look at three bars from American chocolate makers Scharffen Berger. Using restored, vintage machinery from Europe, and starting from the raw cacao beans, this is the very definition of artisanal chocolate. I sampled a bitter-sweet, with 70% cacao content, and two semi-sweets of 62%.
The bitter-sweet is very smooth and chocolaty, while still possessed of a pleasant, but not overwhelming sweetness. As with all good darks, a little goes a long way. One bite should satisfy one’s chocolate craving, but it’s delicious enough that one can go through a 1-oz bar (28 g) in one sitting without meaning to.
I preferred it to the plain semi-sweet, which was still good, but not chocolaty enough for my taste. This is, of course, completely personal. The perfect balance between sweetness and chocolate is a moving target.
The highlight of today’s chocolate offerings was the semi-sweet mocha. I’ve had chocolate-covered coffee beans before, but could only handle them in small doses. A whole coffee bean with a thin layer of chocolate is a bit much; Scharffen Berger’s mocha bar provides a more palatable coffee to chocolate ratio. The ground coffee also contributes a pleasant crunchiness to the bar’s texture, and offsets the sweeter chocolate a bit.
All in all, I would say Scharffen Berger is an excellent choice if you are looking for high quality chocolate. You can find more information and place orders at their website.
J.J.S. Boyce is a freelance writer and science teacher. He tries to use both sides of his brain regularly, but will probably never know enough opera to be a Jeopardy! champion. His author blog is at www.jjsboyce.ca; his reviews can be found at Green Man Review, Sleeping Hedgehog, and Blogcritics; other work can be found at Terry, the Science Creative Quarterly, and print media.
Review by Robert Tilendis: Trader Joe’s may very well be the most socially conscious grocery store in the country. The Trader Joe’s website promises that everything packaged under the “Trader Joe’s” label offers no artificial flavors, colors or preservatives, no genetically modified ingredients, no MSG, and no added trans fats. In the case of Trader Joe’s Organic Chocolates, this also includes certification by both the USDA and Quality Assurance International, and since organic chocolate is the product of a fairly limited group of producers, it’s almost guaranteed that the growers are getting fair, and probably premium prices. So, how does all that social consciousness taste?
The Super Dark Chocolate is guaranteed 73% cacao, which pretty much insures a good, strong chocolate taste. The scent is comparatively pronounced, rich and earthy. The texture is somewhat brittle, while it turns a bit chewy in the mouth. There’s just enough sweetness in the bar to offset the bitterness of the chocolate, with a slight taste of blueberries and a bittersweet aftertaste.
The Super Dark Chocolate with Almonds has the same rich scent, the same texture. The almonds seem to provide crunch rather than flavor: any hint of almond is overpowered by the chocolate, which is very rich and fruity, with a hint of molasses — although there’s a also a hint of dryness in the aftertaste that may be almond after all. This is another 73% cacao offering, with just enough sweetness to offset the bitterness.
The Dark Chocolate Truffle surprised me somewhat. This bar contains 57% cacao, so the chocolate flavor is not so pronounced, although the texture is only slightly less brittle than the darker chocolates. The scent combines chocolate and nuts. It’s slightly sweet, tasting of berries. There is nothing particularly “truffle-y” about it, either in texture or flavor — it’s quite firm and not particularly rich-tasting.
OK — these are not the most drop-dead chocolates I’ve tasted recently, but they’re way up there — for a product that is not artisan-produced and is readily available, they’re very high quality.
Review by Denise Kitashima Dutton: Danish chocolates? Don’t mind if I do! Especially when the package itself gives me a great excuse to indulge. Coffee time? Yes please! And while these chocolates would go great with coffee, I had mine with a stout, and then a mug of green tea. I was pleased.
Rather than doing one long slog as I describe things, let’s do it piece by piece, shall we?
Milk chocolate & toffee = more like a Carmello with that nice, liquidy filling. Yes, there’s a toffee flavor, but the runny filling is more like a very soft caramel. That’s a good thing.
Dark chocolate & mint = wowza that mint is strong! And also very artificial tasting. Blew my wig back y’all. It’s like a melted candy cane, and not in a good way. It’s very oozy, but as much as I love it ooze and the crisp but luscious dark chocolate? I can’t handle that much mint. I let the filling drip out of the second piece, and ate the chocolate. I ain’t ashamed.
White chocolate with marzipan & orange filling = this one I dreaded. I don’t typically like white chocolate unless it’s in a cookie, and orange sweets aren’t my bag. However, this turned out to be one of my favorites. The mix of marzipan and orange balance nicely, and the white chocolate takes a back seat to those yummy fillings. (Okay in all honesty, there’s a touch of dark chocolate on the top and bottom of each piece. But that makes no real headway in the flavor profile.)
Milk chocolate with nougat and hazelnut = a popular blend, and for good reason. That smooth hazelnut filling plays extremely well with the milk chocolate. The hazelnut is a crispy and gave a great crunch. On to the next piece, or I may find I’ve had my Milk Chocolate Haters Club card revoked.
Dark chocolate & ginger flavored toffee = as with the mint and regular toffee, this filing is weepy. Unlike the other two, there’s substantially more chocolate here, and that’s a good thing. Too much ginger filling may have been overkill, as it was with the mint. Instead, there’s a hint of liquid filling in a crunchy chocolate cup, hinting at a nice seasonal gingerbread-esque flavor. Each piece is set into a stiff foil mini-cup, in case things try to leak out of sides. I had no trouble with wannabe escape artists here. And now I know that dark chocolate and gingerbread go well together. Thank you, Jakobsen.
Dark chocolate with marzipan and whole almond = okay, this one’s my absolute favorite of the bunch. I may not like amaretto, but I dig a good marzipan. And this one’s good. Topping it off with a macron almond is almost gilding the lily, but the marzipan stands tall. It’s not overly sweet, which for me is a mark of well done marzipan, with nary a whiff of added flavor to ruin things. (Artificial almond flavor is the devil. There, I’ve said it.)
Before this, I hadn’t heard of Jakobsen chocolates. But then I realized they’re from Carletti, the folks who make Big Ben Licorice. Ah, that I know. And now that I’ve tried these chocolates, I have two favorites from this company. Never a good thing to play favorites; you never know what you’ll miss. I found that out with the delightful white chocolate bits in this box, and now I know there’s more to this brand than packets of pre-wrapped sweets. I feel so educated.
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, Movie-Blogger.com, or at that end seat at the bar, multi-tasking with her Kindle.
Review by Gary Whitehouse: I had a snappy opening line all prepared for this review (“Move over, Trader Joe’s ‘These Peanuts Go On A Date’ Bars”) but it turns out I’m too late. As usual. First, there have been lengthy discussions on various forums and blogs for quite some time in which these two items were compared; and second, TJ’s bar has been discontinued as of late 2022.
I was never a massive fan of TJ’s bar, but I tended to buy a few boxes of them per year. I like having bar-type snacks around to take on a hike or a short road trip or just for those mornings when breakfast was a little early or small. Relatively low sodium is a must for me, and Joe’s bars typically are much better in this regard than your average protein, granola or trail mix bars – I’m a fan of the peach and pumpkin seasonals, of which I usually get two or three boxes when they come around in summer and fall. The peanut-date bars were a good occasional addition to the lineup. I’m not a big date eater, but the addition of peanuts to these mellowed the flavor somewhat. My one objection was that they tended to make your fingers sticky, which other reviewers noted as well.
I like the taste of this Lärabar offering better than Trader Joe’s. The semi-sweet chocolate mitigates dates’ cloying tendency with a little cocoa tartness, which is enhanced by the dates’ slightly tart finish. The use of maple syrup also gives a nice earthy touch that is sweet but not too sweet. The nuts (peanuts and cashews) are ground pretty finely, which makes the mouth feel more grainy than I prefer, but overall the experience is pleasant. And they’re less sticky than TJ’s now defunct product, unless they get too warm in the package. So keep these cool. Some reviewers prefer them refrigerated, but I wouldn’t go that far, as to me that dulls the flavors.
The bar’s name is a typical bit of over-inflation. First, not everything with dark chocolate in it is a truffle. Truffles by definition are a candy with a ganache center. You can’t just coat an apple in dark chocolate and call it an apple pie truffle. Second, “caramel?” Caramel is “sugar or syrup heated until it turns brown” used as a sweetener or coloring agent in foods. Maple syrup is already brown, and these bars are already sweet from the dates and dark from the dark chocolate. So calling this thing a chocolate caramel truffle won’t fool anybody who knows or cares anything about food, and may actually be misleading. Plus the name doesn’t even mention dates, which are the main ingredient.
Nutritionally, as compared to TJ’s there are some tradeoffs. The Lärabar has higher fat content, more calories, and twice the sodium; but more fiber and the same amount of protein.
Points subtracted for the name and some nutrition facts, noted. Otherwise, these are pretty good with coffee or milky black tea. But the fact that they’re chocolate knocks them off of my “snack” list. I love chocolate, but to me it is candy or dessert. I don’t want chocolate in a mid-morning pick-me-up. Sweet (as opposed to savory) snack items containing grains, fruit and nuts but no chocolate are getting harder to find. And if I’m looking for a chocolate treat, I probably won’t look to these bars with 210 calories, 9 fat grams, and 130 mg of sodium as a morning snack, either.
Lärabar’s Chocolate Peanut Caramel Truffle Bars (or rather, chocolate date nut bars) taste fine, but they’re probably not going in my shopping cart.
Gary Whitehouse (he, him), a lifelong resident of the U.S. Pacific Northwest, is a retired reporter, editor, and government communicator. He’s also a lifelong lover of books and music, which he has been writing about online for nearly a quarter of a century. His other passions include birding, standard poodles, chocolate, coffee, and craft ales.
Review by Robert Tilendis: The Whole Foods web page for this product provides very little information, except for the essentials: 72% cacao, and the ingredients: organic chocolate liquor, organic cane sugar, and organic cocoa butter, with the usual warning that it may contain tree nuts, milk, eggs, wheat and soy.
As might be expected from a chain with Whole Foods’ reputation, all ingredients are organic, fair trade, and socially conscious. (Well, the ingredients themselves aren’t socially conscious, but you get my drift.) In this case, the front of the box notes that “a portion of the proceeds helps fund the education of children in the Kyela district of Tanzania.” And yes, the cacao is from Tanzania.
Now to the meat, so to speak. The bar weighs in at a standard 3.5 ounces; it’s rather wide and flat, and indented to allow you to break off large tablets. The color is a true dark chocolate color, darker than milk chocolate but not quite as dark as others I’ve sampled — it looks about right for 72%. It’s a bit brittle, but this seems to be subject to change depending on the ambient temperature — we’ve just come off a hot spell here, and it was rather softer when the temperatures were around 90.
The flavor itself is definitely dark chocolate, a little dry, with not much in the way of overtones except for a slight earthiness and a little tartness in the aftertaste. The sugar content is just enough to take the edge off the bitterness of the chocolate.
All in all, this isn’t the most arresting chocolate I’ve tasted, but it’s certainly adequate if you’ve got to have some chocolate right now.
Review by Robert Tilendis: Trader Joe’s offers a variety of confections, most of them involving chocolate. The latest one to cross my path is the Organic Dark Chocolate PB&J Minis.
I can hear you asking “What is this?” I suspect it’s a riff on Reese’s peanut butter cups, without the cup. It comes in a 3.5 oz. (100 g) bag (resealable) containing eight pieces. Individually wrapped. (I can understand the reasoning — better that than a large lump of candies, but in my household, overpackaging earns a demerit.) In this incarnation, the “J” in PB&J is raspberry fruit filling, not quite a jelly, but more like a jelly than anything else. It is, of course, covered in chocolate.
However, the proof is in the eating.
As might be expected, the dark chocolate covering is slightly brittle, and breaks apart readily to flood the mouth with the flavor of raspberry jam. In fact, the raspberry pretty much overpowers the peanut butter — or it would if raspberry jam stuck to the roof of your mouth. Actually, the peanut butter taste is there, but it takes a while to make itself known. Needless to say, there’s not a lot of nuance here: the flavors are nicely blended, without a lot of subtlety. I will say, though, that the tartness of the raspberry cuts the buttery qualities of the peanut butter nicely, while the chocolate offers a good foundation.
I don’t know if I’ll go searching for these at my local Trader Joe’s, but they are a nice treat if you’re in the mood for PB&J and don’t feel like making a sandwich. And the chocolate is a plus. But be warned: it occurs to me that it would be very easy to work through a whole bag without realizing it.
Review by April Gutierrez: Applewood bacon, alderwood smoked salt, hickory smoked almonds, plus guajillo and pasilla chilis – oh my! This exotic selection of ingredients are just a few of the flavor surprises in store for chocolate aficionados, such as myself, when they reach for a Vosges candy bar. Definitely not your garden variety chocolates here.
The concept behind Vosges’ exotic chocolates is best explained by their mission statement:
The Vosges Haut-Chocolat mission is to create a luxury chocolate experience rooted in a sensory journey of bringing about awareness to indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts, chocolate and the obscure.
Cultural awareness in my chocolate? Hm. Well-meaning, definitely, but let’s be honest, when you’ve got a chocolate craving, what’s paramount is how good the chocolate is. So I’ll focus on the “sensory journey” and see if Vosges delivers what it promises.
Three varieties of Vosges bars were provided for review: Mo’s Dark Bacon Bar, Barcelona Bar and the Oaxaca Exotic Candy Bar. The first thing of note is that the bars are downright tiny. Each is just 3 ounces and 90 calories or under, ideal for someone needing just a taste, such as a reviewer. But I can only imagine that a chocolate fanatic with an itch to scratch will probably weep at the size and consume all three at once without a second thought.
A mild disclaimer here: I don’t think of myself as a chocolate snob, but I know my likes (plain dark chocolate) and dislikes (plain milk or white chocolate). I’m fine with nuts and I’ve developed a definite taste for salted dark chocolate. So I approached these bars with an open mind and a desire to be wowed, or at the very least, pleased. I sampled the bars across two different days and in three different ways: room temperature, refrigerator chilled and freezer chilled.
The bars definitely fared best at room temperature, imparting the most flavor during that tasting. Unfortunately for all three bars, the flavor was somewhat disappointing. The Barcelona Bar was salty, but there was no real sense of almonds, no satisfying crunch. The milk chocolate was decent, creamy rather than waxy, but largely unremarkable. Mo’s Dark Chocolate Bacon Bar was even saltier, which worked decently with the darker chocolate, but the saltiness was just sensation and not very bacony. And as for the Oaxacan bar . . . it has a bit of a kick in the aftertaste, but the flavor of the bar itself isn’t memorable.
I found myself perplexed at my ho-hum reaction to these bars. On paper they sound marvelous, so where’s the disconnect? After the second tasting, I hit on the idea of trying an unrelated chocolate, as something of a control to compare to. So before trying another round of Vosges, I sampled a square of plain dark chocolate (73%) from the freezer, and immediately had my answer: the chocolate itself was bold and rich, commandeering my taste buds in a welcome and pleasant way.
Returning to the Vosges, I tried each again, focusing on the chocolate, rather than the additions. And there it was: the chocolate in all three just doesn’t stack up against the salt and spice. What should be an equal marriage of flavors and texture is lopsided, and not in a good way.
Vosges’ mission is certainly a lofty and ambitious one, and I applaud their desire to experiment (I’ve sampled and enjoyed their ginger/wasabi bar in the past), but the chocolate just isn’t up to snuff in these bars. Which is to say I won’t go out of my way to get more in the future. A pity.
April Gutierrez, Japanese fan. A Green Man Review reviewer. A life-long lover of chocolate and felines, she indulges in the former frequently and shares her abode with a rather spoiled specimen of the latter. She can most commonly be found with her nose buried in a book, a cup of good tea in hand and Japanese pop music playing in the background.
Review by April Gutierrez: “You got your chocolate in my peanut butter! You got your peanut butter in my chocolate!”
Admit it, you’ve got a guilty pleasure or two. We all do. Maybe it’s greasy burgers from the dive joint around the corner from your office. Maybe it’s spaghetti westerns or Japanese kaiju movies. Or racy romance novels. Whatever form it may take, we all find delight in something that perhaps we feel we shouldn’t because it’s against our sensibilities, runs the risk of ridicule, or just plain isn’t good for us.
And so, I have a confession to make. Yes, I have a problem. And that problem’s name is Reese’s Peanut Butter cups. I’m the person at Hallowe’en who looks at the bowl of candy designated for trick-or-treaters and asks, plaintively, “Could we hold the Reese’s in reserve? Or at least hide them on the bottom of the bowl?” and who will blatantly pilfer from the bowl throughout the evening. And if there’s any left over? Bliss!
I could, in a heartbeat, give up the entirety of American mass-produced chocolate (so much of which is of Hershey’s manufacture), so long as I can keep the creamy, chocolaty, salty goodness that is Reese’s Peanut Butter cups. In fact, I might be willing to sell a friend or two out for a steady supply of the things. And it’s not just me, I have a Japanese friend who stocks up when she comes to the States, and is desperate enough that she’s going to try making some of her own in the near future.
Why, you might ask? What’s so addictive about a simple chocolate shell filled with peanut butter? Well, in my case, it’s that chocolate and peanut butter are two of my absolute favorite foods, period. We’re not talking a simple fondness for, but outright devotion. Chocolate is self-explanatory, I think, and peanut butter? Mm, salty, crunchy goodness (all hail today’s organic peanut butter that is 100% peanuts!). Put the two together and you get a sweet ‘n salty bit of heaven. Personally, I think the person who first decided chocolate and peanut butter were “two great tastes that go together” deserves sainthood.
As does Cat, who cheerfully sent me a variety of Reese’s products to devour –- er, review. So we have Reese’s Milk Chocolate Cups, Reese’s Dark Cups, Reese’s new Minis, Reese’s Fast Break bar and Reese’s Pieces. I’m grateful for the lack of white chocolate cups, as that’s just … wrong. (Really, don’t get me started on how white chocolate ain’t chocolate. It’s quite the rant.)
How do I eat my Reese’s? In a couple of bites each, though I should’ve nibbled to savor them.
First up were the dark chocolate cups, as they’re my favorites. I’m not sure of the cocoa content of the dark cups, but it’s probably not much over 50%. Regardless, it does make for an entirely different taste when compared with the milk chocolate cups. Sugar’s a prime ingredient in all of Reese’s products, including the dark chocolate. Normally I’d find this annoying, but the slight sweetness of the dark chocolate against the creamy saltiness of the peanut butter is a little taste of heaven. The chocolate serves as an enhancement to the peanut butter, making the salty taste pop in all the right ways. By contrast, the milk chocolate doesn’t work as well as it’s a bit too bland (think your average Hershey’s milk chocolate) to enhance much of anything, even something with a contrasting taste. Still, I wouldn’t turn away free milk chocolate cups, and indeed, I didn’t!
Next up was a product I’ve been dubious about since I first heard about it – the Fast Break candy bar, which has layers of peanut butter and nougat covered with milk chocolate. Being somewhat of a purist, I didn’t see a need to add nougat into the mix. Why ruin a good thing? I tossed this in the freezer before trying it, which resulted in a satisfying crunch to go with the salty sweetness. The bar is, in fact, quite tasty, but makes me think more of a Snickers bar -– less the actual peanuts -– than a Reese’s product. Nice for a one-time thing, but if I’m craving this particular flavor combo, I’d probably go for the aforementioned Snickers.
The wrapperless milk chocolate minis are a new product for Reese’s. They came in a “king”-sized bag and there seem to be quite a few of them (no, I didn’t count as I was popping them into my mouth one after another; nor did I even consider checking the caloric content…). Apparently, there’s an even larger bag available, presumably for those who are kind enough to share their Reese’s. While the minis are still just milk chocolate, they proved to be tasty little morsels. Perhaps it’s because they’re gone so quickly, just a momentary burst of flavor on the tongue, that they seemed to taste better than the full-sized milk chocolate cups. I do have to wonder what a dark chocolate version might taste like.
Last, though by no means least, were a bag of Reese’s Pieces, which are candy-coated bites of peanut butter. No chocolate to speak of with the pieces, but there is a lot of creamy peanut butter, set off by the crunch of the candy shell. Probably because of the lack of any real chocolate, the pieces are a bit on the sweet side and not enough of the salty tang that should be there. Still, they’ve got a good mouth feel and they are peanutty enough to be enjoyable should you not have any of the cups available for snacking on.
Reese’s are by no means high quality chocolate. In fact, the chocolate itself tends to be a bit crumbly. And we simply won’t discuss the sugar and fat content of either the chocolate or the peanut butter. But these simple candies have no pretentions of being anything more than they are -– a yummy blend of two great tastes. There are imitators and wanna-bes, but nothing beats a good Reese’s cup when you’re craving peanut butter and chocolate, that’s for damn sure!
Thanks!
April Gutierrez, Japanese fan. A Green Man Review reviewer. A life-long lover of chocolate and felines, she indulges in the former frequently and shares her abode with a rather spoiled specimen of the latter. She can most commonly be found with her nose buried in a book, a cup of good tea in hand and Japanese pop music playing in the background.
