Belgian chocolate is world-famous, but the true appreciation of Belgian chocolate is limited to handmade chocolate. Therefore, there is a famous saying in Belgium, go to Godiva and try leonidas. This mantra perfectly explains the status of two Belgian national treasures of handmade chocolate in the hearts of Belgians. Let’s talk about godiva first. Godiva has done everything decent from the store decoration to the clothing of the store staff. If you are pursuing a girl in Belgium, it is very suitable to take her to a godiva store to experience shopping. Leonidas is the best choice for appreciating Belgian handmade chocolate. When I go to the homes of Belgian diplomats stationed in China, they will treat me to Leonidas chocolate. They often invite me to taste a certain chocolate together, and everyone can feel it melting in their mouths. It touches the taste buds and leads to the final aftertaste. Maybe they think that conversation will be more harmonious when each other's tastes are tingling. At the invitation of the Belgian Cultural Counselor, I also visited the production of Belgian chocolate. The process is indeed complicated. An engineer from Leonidas even told me that the curvature of the paddles of the chocolate mixer is inherited from ancestors. It contains the knowledge of bioengineering and has been adjusted for hundreds of years because it involves the degree of fermentation. Sure enough, because the cultural counselor was there, the Leonidas manager came out and introduced me in detail. This knowledge is still very deep. Just eating knowledge is very particular. The best temperature for storing chocolate is 15-18 degrees. Temperature has a great influence on the quality of chocolate crystallization, directly affecting the taste and color of chocolate. The reason why Belgian handmade chocolate is famous is because experienced hand-makers can control the temperature very accurately and repeatedly crystallize and melt between 35-37 degrees. Recrystallization and then melting are repeated several times to produce chocolate with a pure taste. Therefore, people in Belgium often buy chocolates with simple packaging. In China, high-end packaging has multiple layers, which is hard to understand at first glance, because the chocolate will be damaged. If you have to go shopping for a few hours after purchasing on a hot day, you should go back to the chocolate counter to pick it up before leaving. Then it is best to go home immediately, make a cup of tea, and taste it slowly while listening to music. , the leftovers should be sealed in a sealed bag and placed in the refrigerator compartment. When eating again, do not take it out and eat it immediately. Wait until it is close to room temperature before tasting it. Of course, it is best not to store it in the refrigerator for more than a week. When frozen chocolate, especially dark chocolate, there will be a layer of white frost solidified on the surface, which looks like fluff, which is not very nice. However, the essence and taste of the chocolate have not changed, but the cocoa butter in it sublimates to the surface when it is heated and becomes cold when it is cold. Recrystallizes on the surface, so please don't throw away the chocolate thinking it's bad. Of course, the fresher the chocolate without preservatives, the better the taste and the more pure the taste. The manager kept talking and when he was excited, he handed me a piece of chocolate and asked me to try it. So I took a bite and he said no, no, no.