Yeah, room temperature in Belgium and Switzerland is a fair bit different to room temperatures in Perth or Brisbane during summer.Like cheese, keep choc chilled to stop it from spoiling, but remove and allow to come up to room temperature before eating to better appreciate the flavours and aromas.
At least, that's what the old biddy in the corner chocolaterie said when I lived in Belgium.
Personally, life's too short. See choc, eat choc...especially if it's a party box of Favourites.
Boost, or GTFO, amirite?
Especially when night temperatures don’t drop below 25 degrees for 3 or 4 months.
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