So perhaps I am in the Christmas mood for all things sweet and hence all these post about sweets.
Last year Siew Fong dropped by and visited me in Germany bringing brought along a box of Nama Chocolate, champagne flavoured - obviously.. oblivious me, knows nothing about it.. When I finally got around eating it... WOW.. I liked it tremendously. Simply the best chocolate I ever had.
ROYCE’ was founded in Sapporo in 1983 and seems that it has quit a cult following. The taste, the texture is just amazing and very different from the regular hard blocked chocolate... The official website explained it's unique taste which is incredibly soft and 'fresh'.
'How can such a soft chocolate be made? The secret lies in the moisture content. The moisture content of Royce’ Nama Chocolate is 17-18%. The content of fresh cream and liquor accounts for one fourth of the total ingredients. Such a high content of fresh cream can only be realized with cream made from locally-drawn Hokkaido milk. The delicate silky palate comes from here. Also, when you open a box, you will encounter the diffusion of a rich fragrance. The liquor that is added for flavor is not just alcohol, but world famous prestige brandies and champagne, which are used generously. Of course, we also have Nama chocolate without liquor that can be enjoyed together with children and people who don’t like alcohol.'
It seems that now, you can even get them in KL. Puhhh, has it been that long that I have not shopped. Again, it will make a great gift for chocolate lovers.
Maybe I should buy some for my friends... it's about time I start my Xmas shopping.
Rating: 2* (if you don't really like sweet stuff), 3* (for chocoholics)
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