Two Milk Chocolates

当我在教巧克力课程时Central Marketstores across Texas last month, in my free time I would wander the aisles of the store. I don’t think I’d ever been in a place that had such a terrific selection of chocolates from around the world. It was a chocolate-lovers dream!
我在这两个人中尤其深入，我从未见过，并且渴望采样。

In the US, to be called ‘milk chocolate’, the chocolate must contain a minimum of 10% cacao solids.(Cacao solids are the ground paste made from pure cocoa beans.) In the European Union, the legal minimum hovers between 25-30%, although some companies get around it by calling their tablets ‘family chocolate’ or ‘dairy bar’, which is somewhat misleading since people often grab the bars thinking they’re getting milk chocolate when they’re getting something else.

So I’ve taken it upon me to re-name these higher-percentage bars of milk chocolate as ‘dark’ milk chocolate. Both bars shown contain about 35% cacao solids.

The first bar, the darker and thinner of the two, is桑坦德牛奶巧克力，由哥伦比亚豆制成。我发现巧克力有点花生和麦芽。它是清晰而酸性的，但几乎没有缠绵的回味。切成薄片时，它有一个不错的快照，并具有微弱的奶油效果。我想这对于在您喜欢的巧克力饼干食谱中将碎片切碎和代替巧克力片很有用。我将用我的一批深色牛奶巧克力冰淇淋。

The lighter of the two isCaro牛奶巧克力。这是“更乳”的品尝，并具有非常奶油的味道和质地。它看起来有些鞭打，它的味道有些难以捉摸且像糖果一样。我不得不承认，这是一个相当有趣的味道，我并不渴望吃更多。尽管如此，品尝这两个并排品尝还是很有趣的。

I’m going to do the David LebovitzLet-Them-Sit-In-My-Apartment-And-See-
一周一左右Test®。

祝我好运。