“Milk, please!” I replied.
As if Japan isn’t already exceptional in everything they do, they’re also outstanding when it comes to chocolate, wouldn’t you know. Often called the Rolls Royce of chocolate, Royce’ is manufactured in Hokkaido, Japan, a utopia of mountains, sparkling waters, fresh air, and undoubtedly, the finest ingredients.
True to the Japanese commitment to perfection, Royce’ is wrapped in three layers of packaging, as well as a cooling gel pack to ensure that the chocolates make it from the shop to one’s home (wherever in the world that may be). There is also a little note recommending storage at below 10°C, because the ingredients are highly perishable.
My Royce’ were little blocks o’ chocolates heavily dusted in cocoa powder, which made for messy but finger-licking good eating. Smooth to the tongue as they were to the touch, its texture can only be described as gossamer. Light as a whisper, it disappears quickly, leaving just a lingering chocolate taste. Sweet enough to satisfy, these were subtle.
Royce’ isn’t available in Manila, so addicts get their fix from nearby Singapore and Hong Kong, and of course Japan, too. Aside from the chocolates, Royce’ also makes cookies, but I’ve heard that the Royce’ chocolate-covered potato chips are worth committing murder for.