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I know I’m waaay too late (gutted I missed this as well, as it was my birtadhy a couple of days ago & I could’ve done with a cheer-me-up treat as that’s when it started snowing here!) but I thought I’d mention that water rather than cream-based chocolate, sounds fantastic; I wholly agree with Damien about how cream masks flavour.That’s the reason we craft gelato, rather than ice cream; as we use a greater proportion of milk to cream which gives a fantastic flavour hit; AND you don’t get the claggy mouthfeel that you can with ice cream (simply; because there isn’t that fatty veneer on the roof of your mouth). But how to then subsequently achieve a lovely, velvety texture if using less cream? Simple we add less overrun (i.e. air) which makes it deliciously dense & sensuously smooth .meaning as well that you also get more bang for your buck as less air = more actual product. And less cream also means lower fat; & heightened flavour also means using less sugar .heh, what’s not to love?! So .next time the OH is in London (not for ages but I can/will have to wait!) I must get him to seek some of Damien’s chocolates out for us (OK me!), I can’t wait to try them.
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