- Chocolate.
- Yes.
No alcohol.
- (laughs) - As we have sadly learned.
- No alcohol there. Could be?
- There is alcohol in the chocolate? No, okay.
(upbeat music)
- It's like fancy chocolate.
- Oh, okay. - Yeah.
- I still don't like it.
- No.
Like, what?
- I like jellies instead of chocolate.
- The best. I love Belgium. You ever been to Belgium?
- I'm actually half Belgium. My mother is Belgian. Yeah.
- Whereabouts in Belgium?
- Near Antwerp.
- Okay.
- Must be the best chocolate in the world.
- I feel like--
- Let's not set too high a bar.
(laughs)
- It may be the greatest thing you can put in your mouth.
(upbeat music)
(thud)
- Dark chocolate.
- Yeah. You can tell by - Knew it.
Boom. - the packaging.
- No, it's not.
- It looks fancy though, isn't it?
- Aha, so if you want
- Oh yeah, I do remember the packaging.
- We're only gonna get big. There's lady Godiva.
- It's got a little woman on a horse and she's naked.
- Question right. Like is this dark chocolate or no?
Is this dark chocolate 'cause I don't think it is.
- Even the tinfoil that they wrap it in is quality.
It's almost like gold.
- It feels like Willy Wonka.
- Get a gold ticket to the chocolate factory.
- Like, would you taste that and be like Belgium?
- No.
- I don't like chocolate, but I really like it.
Yeah, this is good.
- It is not gonna be better than 90 hours.
- Yeah, it really is.
- It's not unreal.
- No.
- It's like chocolate coin.
- Milk chocolate. It doesn't taste like milk.
Just want to get that out there
to the person who gave me shit in the comments before.
- It's very creamy and it's like stuck
to the roof of my mouth.
- Yeah, it's a run-of-the-mill chocolate, isn't it?
- This in a latte would be hard.
- The coffee would balance it.
The smoothness and the creaminess of this.
- Yeah.
- Like an animal Bible without the pictures.
There is a horse. I'll give it that.
- True, actually.
- There is a horse.
- I know that more 'cause I don't wanna eat the other bit
cause I'll be sick.
- You know, I'd pay top dollar for this
if there was a medley of animals.
- Yeah. - Instead of just the horse.
- I just really want some coffee now.
- I'm just looking at my empty ice coffee cup on the floor.
Like why didn't I save some of you?
- Yeah, fucking hell Davey.
(upbeat music)
- Nice.
- Salted caramel. You were right. We got a caramel one.
- Boom.
- Oh, now that's a flavor. No one could say it's not.
- A little less - Percentage of cocoa
No, it was 31 before.
- Was it 31? - Yeah.
- I don't like salted caramel.
- Why?
- I just think salt and caramel should be kept separate.
- The base, their normal 31% chocolate is class.
So now they're adding something that is also class to it so.
- Just know it's going to be good. I have no doubt.
- This is gonna be nice. Trust me.
- Yeah.
(singing)
- It's fancy, isn't it?
- I was expecting caramel to be in it.
- Same, that's what I was about to say.
- It's crunchy.
- It doesn't overpower the really nice milk chocolate.
- I feel like the last one was
the basic flavor.
- I was expecting oozy gooey
- Yeah.
- Lusciousness come out. - True, same here.
- First one was a basic bitch of a chocolate bar.
- So basic.
- And, this is...
- The older cousin.
- I'd like it to be a little saltier
but that's just my preference.
- I'd buy it.
I mean, I wouldn't not buy it.
- It's so filling, like, it's so big.
- So heavy. See, you made the mistake of having them
two squares at the first go and I'm easing my way into it.
I'm a chocolate girl. I know how to do this, you know.
(upbeat music)
- That's dark chocolate.
- And this is very nutritious.
- Okay. - 72%.
- Okay, now.
- Love me some dark chocolate.
- You know me. I'm a big fan of dark chocolate.
Always have, always is, you know.
(laughs)
- It's meant to be good for you, isn't it?
- I believe it. - Got some
ingredients in there that
does good things to your blood.
- Could be a bit of fun.
- Could be something exciting.
- So, it's going to be tangy. It's going to be luscious
and we're not going to be able to eat a lot of it.
- What if the catch is to change it up
and put a man there, no?
- It wouldn't be Godiva, it would be, like, Greg.
- Boyfriend?
- Dark chocolate, you don't eat loads of.
You should have, like, a little bit
and then you put that back in the press
whereas the milk chocolate, you can be like (eating sounds)
- It doesn't really break down.
- It's so resilient.
- This might sound silly.
This crumbles differently because it's not milky.
So it kind of cracks rather than being smooth.
- But I feel sophisticated.
- It's not a dark chocolate for the masses.
- I find this a little
I don't want to be negative about it
but it's a little bit over me.
- I'd make my house out of it.
I think it's a game changer, to be honest.
- Very heavy.
- Yeah, I'll let you know, I'm at the stage now
where I'm like, ugh, I can't eat, but I will.
- You don't think it's been chocolatiered enough?
- I wouldn't call it smooth.
And I think the chocolatiers
might need to one up their milk.
- Wow.
- Let's ramp it up.
Let's hit the high nineties.
- That'll do me now.
I don't need one square of that a day.
- Don't you dare
Don't you dare buy my dark chocolate in front of me.
- I think it's been chocolatiered very well.
- Oh, okay, well, good.
- My compliments to the chocolatier on this one.
(upbeat music)
- What? Dark chocolate and sea salt.
- Ah, You're out to ruin it.
(thud)
(laughs)
- This might be milder
and softer than the previous dark chocolate, I'm hoping.
- Why, why, why? Leave sea salt in the sea.
- Now, the two have come together.
- Sea salt.
- Okay, what's the difference between salt and sea salt?
Isn't that the same thing?
- It's like when you get a really good wrapping paper
for Christmas and you're like, I don't want to rip this.
- I think Barack Obama likes this kind of chocolate.
- Why would you say that?
- He's outside.
(laughs)
- Oh my goodness, this is going to be...
- It's going to be wanky.
- Yeah.
- Okay. Here we go.
- Thanks.
- I taste the salt.
- It's really nice. - No.
- That's fucking minty.
- Oh no, you taste the salt a lot.
- Very salty.
- That's actually lonely.
- It is.
- Like, it's just toned down the kind of bitterness.
So it's just right up my street now.
- You wouldn't, like, horse this down, you know?
- No.
- You'd be sitting there with a Brandy
dog at your feet.
- Alone.
- I don't think salt and chocolate should be
infused together.
- I don't think salt and sweet tang
should be together at all.
- The salt is just nice. It's just like ting, kind of
- Yeah. - Zingy.
- It's better chocolatiered.
- See, I think so.
- I think so.
- Average. - Yeah.
I'll give it, like, a 4.
- You give it a 4? Below average?
- Just because, like, I really don't like salty things.
- Sort of going through them, going yeah, it's a bit
chocolatey, it's a bit whatever, this has won me over.
- Me too.
- I'm just working out, I think I ate an entire bar
in all of those segments put together.
Which is probably why I'm feeling very full.
- You okay?
- Milk chocolate was chops
and the dark chocolate was lovely.
- Yeah. Always. - And
just without the salt and stuff I think.
- I think if that's what the Belgian have to offer
it's not what it's cracked up to be, is it?
- I didn't think you could get this excited
about dark chocolate, like, but it is pretty special.
- It's a more sensible chocolate.
- Hey people, if you want to see us eat more chocolate
and more nice things, we would really, really love if you
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