Fotogalerij
Flemish restaurateurs cross Hudson to hand deliver Geert Vercruysse's pralines to Maricel Presilla in New York, Hoboken.
Like a magic potion, chocolate is a source of intense, unique pleasures. In order to fully savour The desirable characteristics of a good chocolate, it should be consumed in a quiet environment at the moment when hunger has sharpened one's senses. Chocolate unfolds all of its aromas and its ideal texture at a temperature of about 21°C. Brilliance, roundness, intense flavours, the crunch of the bruttle coating that gives way as you bite into it. These are the first forms of expression challenging the senses.
When it melts in your mouth, the chocolate enchants the palate with its tender, melting texture and triggers a series of aromas that eventually invade the entire body. The palete proceeds to memorize the sensations produced by a good chocolate, whose lingering aftertaste is a sign of character: prolongs the pleasure and encourages one to repeat the experience...
