Ingredients: Sugar, cocoa mass, cocoa butter, soy lecithin, spices, nutmeg extract, lavender extract
Corporate Info: (Copied from 6/9/12; see that post for more) Leysieffer was founded in 1909 and began making chocolate truffles in 1936. The company is still family-operated, but it now includes 19 confectionary shops throughout Germany as well as a half dozen “bistros” serving cake and whatnot. And if you're really curious, you can order its products online.
Today's Bar: Lavender, which I noted includes “spices” and nutmeg extract as well as the lavender. Interesting.
Appearance: Similar to last week, semi-glossy, very medium brown with a warm, yellow-orange undertone. Possibly half a shade lighter, or maybe not.
Smell: Huh. Definitely lavender, but not just floral, and it doesn't merely lay unmoored on top of the chocolate flavor. I never would have thought of nutmeg as a complement, but that and/or the “spices” seem to act as a bridge connecting the earthy chocolate to perfumey lavender to make it smell more complex and melded. I can't wait to see if this carries over to the taste.
Taste: Lavender sticks out first and stays there, while chocolate comes up from behind along with a warm spiciness. I can identify nutmeg, and if there are other spices I'd guess something darker and spicier—allspice or something like that—but only just a touch. As with last year's elderflower, I think this floral might not pair well with a darker, more sour or bitter chocolate, but here and with the bridge of “spices,” it actually works. A unique experience.
Lavender + chocolate conclusion: I don't know what it would be like with a different chocolate or only lavender as a flavoring, but in mild chocolate and with additional spices to connect the two flavors, lavender imparts an intriguing floral note.