[Sca-cooks] "The Mom Face" [OP]

[Amie LaRouche]

On 10 Jul 2002 at 2:04, Rosine wrote:

 <snip great story>

> Food content - *Why* does Japanese chocolate taste so very different from
> European and American chocolate? I'm talking about the big broken blocks
> you buy on street corners and at festivals...

katherine kerr/Vicki (a friend off-list) responds:

Too low a cocoa mass content, not enough fat to round out the flavour
and they use a high-micron count grind. That's what makes Belgian and
New Zealand chocolate so superior as we'all excel in one of those areas
(the Belgians in the micron count and us in the fat content). When you
get a combination of those factors -- as in De Spa's Belgian-micron
choccys made using New Zealand dairy components, then you have
sheer heavenly *bliss*

Cheers,
Vicki

All the best --
Beatrice

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