Jasper + Myrtle Classic Milk Chocolate Review: Balanced, Though Not Addictive
Jasper + Myrtle’s Classic Milk is a precision-led bar that favours cocoa clarity and balance over indulgent sweetness. With understated branding and award recognition behind it, expectations lean toward technical correctness and a more grown-up expression of milk chocolate.
It suits readers easing away from confectionery styles without fully committing to dark.
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Origin: |
Australia |
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Cacao %: |
46% |
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Weight: |
70g |
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RRP: |
From $11 AUD |
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Awards: |
Silver – International Chocolate Awards (Asia-Pacific, 2017) |
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Bronze – Royal Sydney Show (2016) |
Appearance
Colour sits deeper than most commercial offerings in this category. Edges are sharply defined, moulding is clean, and no bloom is visible. The satin surface feels deliberate and confident in the hand.
Aroma
The aroma favours dry cocoa over dairy. Sweetness remains muted, and there is no obvious vanilla lift. It signals structure first, comfort second.
Taste & Texture
On entry, sweetness is measured and cocoa leads. The profile leans closer to dark-adjacent territory than typical comfort-driven bars in this style.
As it melts, a slight graininess develops across the tongue, limiting creaminess and keeping the experience composed. Flavour holds steady without building in intensity. The snap is firm and clean, confirming careful tempering.
Aftertaste & Finish
The finish fades to soft sweetness, followed by light bitterness. It is tidy and short-lived, with little pull toward an immediate second piece.
ATC Verdict: Is It Worth the Splurge?
Yes, if you value cocoa structure over sweetness.
It will suit those who prefer balance to indulgence, and clarity over creaminess.
But if you’re seeking plush texture or emotional pull, this may feel measured rather than memorable. We appreciated it more than we desired it.
A technically confident bar that earns respect, though not attachment.
Editor’s Note
This sits comfortably between classic milk and entry-level dark. Easy to understand, easy to admire, but unlikely to become a regular craving.
–Adrian – Editor at All That Is Cool
