An old piece, but one worth posting. I need to try a wasabi KitKat.
✓ Eat a sizeable bowl of home-made chocolate mousse for no apparent reason.
The patent-pending recipe refuses to melt at 40°C, whereas regular chocolate begins to liquefy slightly below average human body temperature, 37°C. There’s just one catch: the product will only be available in warmer countries, such as Brazil and India.
I wonder if there is any noticeable difference in taste compared to their other chocolates.