When I heard about the new chocolate flavoured Philadelphia, I didn’t think it sounded particularly appetising. Why mess with perfectly good chocolate, and why mess with perfectly good cream cheese?
Then people I follow on twitter started trying it, and raving about how good it was. “It’s like chocolate cheesecake!”, I heard more than once. I was still sceptical. I prefer my cheesecake baked, possibly served with a fruit coulis.
However. My curiosity got the better of me:
Inside the pot the cream cheese is very similar to Nutella in colour and consistency. So far so good. I love Nutella.
I decided to try some on a rice cake, as a neutral surface. This was a good plan in theory, but my rice cake was stale, so it didn’t work as well as I’d hoped.
My verdict – Honestly, it’s not great. I’d take Nutella over it any day of the week. It doesn’t really taste like cheese, and it doesn’t really taste like chocolate. It was only when I abandoned the rice cake and just ate it off the knife that I worked out what it tasted like and what it would be great for. It tastes like chocolate icing, and it would be super on cupcakes, possibly sweetened up a tiny bit with some icing sugar. I don’t see me buying it again except to use that way.