the worst thing about OLD CHOCOLATE is when it goes white on the outside....
this is not really mould, but the milk-solids that have separated from the mixture....
it changes the whole taste of the chocolate.....
oh, and SASKIA...
as a HUGE LINDT fan myself, all I know is avoid their dark chocolates (well, especially their chilli-chocolate that one nearly killed me as I HATE CHILLI),
however their milk-chocolates are to die for
In Sydney there are a number of specialist Chocolate CAFEs including....
THE LINDT CAFE
this one serves you a huge bowl (think 1Litre) of molten Lindt chocolate with as much warm milk as you want... to serve 2-4 people..... HEAVEN in a mug
but the Best by far is BELLE FLEUR... he was a swiss chocolateere (Spelling?) and learnt the trade in swizerland, he makes his own chocolates in Sydney, and people can't get enough of them
