I eat every evening, 40g of chocolate bars, with 70,till 85% of cocoa
in them.
I try to taste as many chocolate brands, as I can.
Now, I have some Lindt85% and some Spanish chocolates, of brand
Fresc=FC.
I tried to taste them and see the differences, but in the room
temperature, which is not high these days,I could not "see", big
differences, between them.Not at all bad.
Yesterday, because of a therapy I had in my teeth, I should not bite
a chocolate, because of hardness.
So, I put the two ****tions from the two, in the Microwave oven, to
warm them.
After this, I tasted them and I "saw", that there was a big
difference between them, ie while the Lindt, was not at all
tasty,giving me a taste of rubber, the Fresc=FC bar, was very tasty
again.
I ask, why is this difference,between the two, in higher temperature,
while they are equal in a lower one.
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