Visit godiva and taste how leonidas tasted Belgian chocolate.

Belgian chocolate is world-famous, but the real taste of Belgian chocolate is limited to handmade chocolate. So there is a famous saying among Belgian celebrities, visit Godiva and taste Leonidas. This mantra appropriately explains the status of two kinds of Belgian national treasure handmade chocolates in the eyes of Belgians. Let's start with godiva. Godiva has done a decent job from store decoration to clerk dress. If you pursue a girl in Belgium, it is very appropriate to take her to godiva's store to experience shopping. Leonidas is the best choice to enjoy Belgian handmade chocolate. I go to the home of Belgian diplomats in China, and they will treat me to Leonidas chocolate. They often invite me to taste some kind of chocolate, and everyone will feel it melt in their mouth, paddle on the taste buds and even have a final aftertaste. Maybe they think that the conversation will be more harmonious if each other has a voice with a taste of * * *. At the invitation of the Belgian Cultural Counselor, I also visited the production of Belgian chocolate, which was really complicated. An engineer from Leonidas even told me that the radian of the paddle of the chocolate mixer is ancestral, and there is knowledge of bioengineering in it. After hundreds of years of adjustment, it involves the degree of fermentation. Sure enough, because of the cultural counselor, the manager Leonidas came out and gave me a detailed introduction. This knowledge is still very deep. Studying alone is particularly important. The best temperature for storing chocolate is 15- 18 degrees. Temperature has a great influence on the crystallization quality of chocolate, which directly affects the taste and color of chocolate. Belgian handmade chocolate is famous because experienced craftsmen can accurately control the temperature, repeatedly crystallize and melt at 35-37 degrees, and then recrystallize and melt again to make pure chocolate several times. Therefore, in Belgium, people tend to buy chocolate in simple packaging, while in China, they have to pack several layers of high-grade chocolate, which is incomprehensible at first sight, because it will destroy chocolate. If you want to shop for a few hours after buying it on a hot day, you should go back to the chocolate counter to get it before you leave, and then you'd better go home immediately, make a cup of tea, taste it slowly while listening to music, seal the leftovers in a sealed bag and put them in the freezer. When eating again, don't take it out and eat it right away. You can only taste it near room temperature. Of course, it is best not to put it in the refrigerator for more than a week. Frozen chocolate, especially dark chocolate, will have a layer of frost solidified on the surface, which looks like fluff, but the essence and taste of chocolate have not changed, only the cocoa butter in it is sublimated to the surface by heating and recrystallized on the surface after cooling, so please don't give up because of deterioration. Of course, the fresher the chocolate without preservatives like this, the better the taste and the purer the taste. The manager chattered away. When he was excited, he handed me a piece of chocolate and let me have a taste. So when I bit it, he said, no, no, no.