So Farouk took a very lean cut from the hind quarter of a Waikato-raised bovine, turned into what he calls "chocolate butter", which I assume is a sort of fine paste, and handed it over to Devonport Chocolates to use in their confectionery. The resulting combination reportedly has a consistency similar to a Turkish delight, and while the food scientist admits you can tell that it's not regular chocolate, the taste of meat is almost impossible to pick up. In an interview with the New Zealand Herald, Farouk described the taste of beef chocolate as "wonderful", adding that although people are initially put off by the unique dessert when they here it is 50% beef, once they bite into it and taste the rich chocolate flavor, most agree that it is excellent.
想到这里,法鲁克从一头怀卡托牛后腿那里取了一份极瘦的肉,加工成他所谓的“巧克力黄油”(我猜这是一种细腻的糊状物),并将它交给德文波特巧克力公司来制作糖果。据说,最终的混合物尝起来像土耳其软糖。虽然食品学家承认你可以辨别出牛肉巧克力不是普通的巧克力,但是你很难分辨出肉味。在一次接受《新西兰先驱报》的采访中,法鲁克形容牛肉巧克力的味道“绝妙”。法鲁克还说,尽管人们最初得知这种特别的巧克力含50%的牛肉时会望而却步,但是一旦他们尝了一口,感受到浓烈的巧克力滋味,大多数人都会认为牛肉巧克力非常棒。
【无肉不欢者的最爱:牛肉巧克力】相关文章:
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