As a rule of thumb, chocolate that looks all fancified often isn’t very good. (There are a number of exceptions to this rule.)
But this one looked too intriguing for me to pass up. As you can see, it’s blueberries and lingonberries suspended in white chocolate. I was wondering how they did that.
And the second picture shows how: They’ve freeze-dried the berries, giving them the approximate texture of crumbly styrofoam. And the approximate taste of styrofoam, too. All that remains is a hint of bitterness.
The white chocolate itself isn’t particularly good, either.
|Coloured Styrofoam or Freeze-Dried Berries?|
I’m now slightly nauseous, and am throwing away the rest of this awful product from Emil Gustavs Chocolates.