When is Chocolate not Chocolate?
Mmmm, I have to admit it, I am a HUGE chocolate fan. Pretty much anything will do but a big bar of Galaxy was my particular favourite.
Now I appreciate that some things don't travel well. Beer, for instance. I have been reliably informed over the years by husband and friends that beer doesn't travel well. Even when made locally to the original recipe it changes taste due to the change in water.
Surely this can't be the same of chocolate? I mean it's not a drink so the water taste flucuations can't have an impact so why does chocolate taste different here than back in the UK? Chocolate is chocolate is chocolate surely?
Well no actually it isn't. Not when an extra ingredient is added. Don't ask me what the extra ingredient is called or how it works. But I know what it does, it slows down the melting process.
Because our temperatures are hotter, the chocolate in the cupboard will melt pretty easily in Summer so they add an extra ingredient that slows down the melt. Only it changes the taste and texture of the chocolate and not in a good way.
I've just had a thought, is that why Swiss Chocolate is meant to be the best in the world? Maybe you need cold for chocolate to work.
My solution? To buy Lindt chocolate and pop it in the fridge.
Mmmmm.
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