MORE Lindt!

I need to finish updating about Lindts, from before the trip to MA. There's only two more!

So, Lindt. Cresta Classic. Basically... milk chocolate with a hint of crunchy caramel [I think?]. Pretty normal.

Annnnnddd...

The Lindt Milchnuss Lait-Noisettes, which, for some reason, had a large indent. Again. Why do the blue ones have large indents? I like the intricate lines on it, I suppose.

It was... nutty? This is such a bland post; I apologise for my lack of review for each piece of chocolate. I suppose it is because these two were quite bland in the sense that they were trite flavours/textures.

More Lindt.

1. I like white chocolate. There's no cocoa in it, but I still like it, as a candy. It's sweet and creamy, even though I don't like either of those in milk chocolate, because milk chocolate just seems to be... vacillating between real chocolate [dark chocolate] and milk candy [white chocolate].
The Cresta was really smooth, which I like, and the centre had a special nutty filling, which was more gooey than the hard outer shell. I just ate a piece that had been in the freezer [I like chocolate from the freezer. It snaps nicely.], and yes, you can tell there is filling.
Note the shape.
NOTE THE SHAPE OF THE CHOCOLATE BELOW!
The one chocolate from the pile that was smooshed. I supposed it didn't fit in the mould correctly, or it didn't harden by the time it reached the packaging deptarment... or something.
Salvador Dali chocolate... anyone?
The funnest one to eat. Seriously. I enjoyed the change in shape. Anyway, the proper one is below:
This is a "correctly" shaped Lindt/Lindor.
It was really smooth, and appeared to be uniform and felt, to me, just like a typical milk chocolate chunk. However, I later ate one that had been sitting in 30 degrees C temperature, and the outer shell was pliable and I didn't even have to bite it, for it to disintegrate into pieces in my mouth. This time, I could tell there was a middle layer, that tasted kinda caramelly, but that totally could've been imagined.
Super milk!
Note the shape. This one has a DEEPER INDENT. WHY?! It was super smooth... why ruin it by REMOVING a slice of it!? It tasted just like the Lindor, except that it was creamier. Though, when I consumed both frozen, they tasted the same, both taste and texture-wise [sans the dent aspect, though].

These actually look appealing too. They're better than the misshapen truffles.

Lindt - Chocolat Noir, Cremant

This is a short update about the first Lindt I tried from the ones JM gave me. I ate it while I felt neutral. The past few days I've been on emotional highs and lows. So.
Normal piece of dark chocolate. It was, as the label says, creamy. Not gritty, not bitter, not dry. It was smooth. Better than the truffles, duh. End of today's update. Back to course scheduling. SHOULD I GO TO GRAD SCHOOL? My freshman year 1st semester schedule depends on this. [Yes, overthinking.]

Lindor Fail Update!

Yesterday, I blogged about how Choco Amore manages to make spherical chocolate truffles, and is a relatively unknown company. Yet, Lindor, on the other hand, is a freakin' 5th Ave multi-million zillion $$ company, which produces truffles with dimples.

I was browsing through my Food folder and I noticed that in March I had eaten another Lindor truffle [we get random chocolate once in a while], and this time, not only was there a dimple, but there was also a... tumour!
You'd think that a company so profoundly famous and with such "good standing" and such "rich history" would've figured out how to make spherical truffles by now.