Our daughter's been making her own "Dubai-style" chocolates since she first tasted the one from Lindt her mom got from a trip last year.
 |
| Berul's gourmet chocolate is from Malaysia. There are several variants of this that can be used for baking or making chocolate bars. |
 |
| Dutche is a local brand that's relatively inexpensive yet can be used to produce good chocolate bars as well as ingredients for cakes. |
 |
| Fuji is also a locally produced chocolate. It's a little more expensive than Dutche but in my opinion leads to a better dark chocolate bar. |
Because we wanted to stick to a budget, we usually settled for Fuji or Dutche. The cakes and bars from these were already good. The Beryl chocolate is reserved for special occasions like the cake and bars made last Christmas. What we have never bought are the Malagos chocolates from Davao, which, among local chocolates, seem to be the most expensive ones. When we do, I will probably write about how it compares to the cakes and bars made using the other chocolates.
-
No comments:
Post a Comment