Review by Denise Dutton: I tend to stick with savory nuttiness (hello there, Smokehouse Almonds, and chili roasted pistachios!) But Diamond managed to blend sweet and savory into a delightful snack that had me reaching for more and more. Oh well, I guess lunch is this bag. Oopsie-doodle. I have no regrets. *grabs another bite and chops down with relish*

The dark chocolate looks like streusel topping that’s adhered to each piece of walnut, thanks to a VEGAN blend of cocoa, salt, coconut oil, and various flavors like vanilla and maple. There’s also a touch of rosemary extract that gives each bite a little je ne sais yummy. That gives a lumpy, bumpy texture that allows for different pieces to have slightly different levels of chocolate-to-walnut ratios, but all the better. That difference gives each nibble a similar, yet unique, flavor that doesn’t bore your tastebuds. 

The walnuts themselves have a delightful crunch that gives way to smoothness as the oils within are mixed with fiber and flavor. Neither the nut nor the flavors overpower the other, something that’s all too rare with covered/enrobed treats. Am I eating healthy? Probably not, as I’m wrapping up this “serves 4” bag all in one go. But with the light touch on sweetness and the definite walnut-y flavor? It sure feels like it.

This could be a fun toss-in for salads that contain fresh fruit (a frisée and strawberry salad springs to mind, and now I want one immediately), addition to a charcuterie board, or even as a topping to a mole dish or any chili that has a hint of cinnamon and/or cocoa. Or, you could be like me and simply mainline these darlings with a glass of your favorite beverage. Right now, it’s a delightful Rojo, but thanks to the sweet/savory blend, any varietal will do. Heck, even you ice wine enthusiasts could dive in (add in some sliced pears to really go crazy…) And yes, teas, coffees, and other non-alcoholic bevvies would be delightful too; perhaps skip the hot cocoa though, as that option might overpower the delicate balance of this snack.

Just rip open the packet, pour out into your gaping maw bowl of choice, and enjoy.

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.  You can find her at Green Man Review, Atomic Fangirl, Movie-Blogger.com, or at that end seat at the bar, multi-tasking with her Kindle.

By Denise Dutton: Dark chocolate is awesome. We all know this. It’s decadent. It’s bittersweet. It’s good for your heart. It may even prevent some forms of cancer! But when chocolate touts itself as dark but isn’t? It’s not just a sad trombone for me. It’s a sad trombone I want to smash onto someone’s head. What can I say? I Hulk out when I’m lied to. It’s a thing. So these truffles and I probably shouldn’t attend any concerts together. All I’m saying.

It was tough to figure out the exact cocoa percentage in these truffles; Lindt/Lindor has 60% and 70% Extra Dark Chocolate truffles, which typically are the vast majority of info that will pop up. Even Lindt won’t say.   But, finally, Carmelina spilled the tea. So, in pure terms, it’s dark chocolate In Name Only. True dark chocolate has percentages between 50-90%, so these truffles could be considered milk chocolate with aspirations. And that definitely comes through in the appearance, and mouthfeel, of these candies. 

The truffle filling is the exact same color as the shell, so it’s tough to figure out what starts when, unless you pop the pack into the fridge to let the shell harden up. And even then, the high level of cocoa butter keeps things soft and smooth, rather than that satisfying snap true dark chocolate has. Biting into one of these truffles has your teeth sinking into the chocolate as a knife would through butter; an easy slide that lets you know this is gonna be a smooth experience, but isn’t the satisfying bite I was hoping for. 

Milk chocolate lovers will absolutely adore the way the butters and milk solids in this chocolate melt in their mouths. Me? I thought it was a lovely change of pace from my dark chocolate intrigues, but as a gal who has to watch her saturated fat intake? I’d much rather spend my limited SatFat calories on something good and good for me, rather than something that’ll “do for now”. Yep, it’s like that y’all. 

These truffles are lovely with a cup of coffee or tea, or whatever warm beverage you have on offer. Otherwise? They’re too rich for cooler temps, leaving a cocoa-buttery fat skim on your tongue (that that warm bevvie will melt right off.) As with any other fatty/rich food? Champagne or other sparkling wine can also pair nicely. Maybe even a lovely aged brandy; whisky might overpower things, and balance in your snacking experience is key.

So, my dark chocolate loving compatriots? If you’re craving some darkness in your life, I’d choose Lindt’s 60 or 70 percent truffles rather than these. While they’re smooth and rich, and melt delightfully on the tongue? They’re just not the same as the real thing. 

P.S.: The batch I received through Amazon had a bit of “fat bloom” on them. Nothing to worry about, they’re still A-OK in terms of being safe to consume. But in case anyone else was wondering what’s up with a strange gritty or oily white coating on their chocolate? It’s bloom. And as I’ve never has this happen with Lindt chocolates before, I’m betting the strange “summer before spring” weather fluctuations we had earlier this month was the cause of it. Can’t be fun for chocolates to sit in a delivery truck when weather ebbs and flows…