First of all, you need a bar of quality chocolate, any quality will do. I suggest Kinder Chocolate, because I think it is German (not Italian), and all German chocolate is good.
Second, you need to have a refrigerator. Put your chocolate at the back of your fridge. You only need to leave it there a day, but if you want a stronger flavor, leave it there for a couple of days. Make sure that the chocolate is near a cooling/freezing agent, and then it fridge water trickles over it at least once.
Take out and throw whatever minimal (non-foil/permeable) wrapping you had around the chocolate. Taste. Mmmm, refrigerator flavor, my favorite. Throw rest of chocolate away because some sort of coolant might have gotten into your chocolate.
Take out and throw whatever minimal (non-foil/permeable) wrapping you had around the chocolate. Taste. Mmmm, refrigerator flavor, my favorite. Throw rest of chocolate away because some sort of coolant might have gotten into your chocolate.
Yuck!!! How can you ruin even mundane chocolate like that?
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