How do you store your chocolate? At various times I’ve made sure my chocolate was happily resting in the following places:
- my tummy
- my mouth
- my hand
- chucked to the back of a cupboard
- (rarely) the fridge
- an Esky (insulated box)
- an insulated bag
Of course, my 5kg block of Callebaut is hard to store anywhere but on the dining table, though it is now down to 3kg, so almost fits in my insulated bag.
Meanwhile, some people have waaaaay too much money to burn and invest in the likes of this:
Yes, that’s right, for a mere USD 825 you too can have this lovely ‘vault’. And if you’re thinking that’s excessive, consider how much the chocolates from Richart cost, and you’ll see it’s not too much of an ask to spend that little bit on the box. Ho ho ho.
I wrote about Richart’s chocolates at the end of 2007. They were distinctly yummy, a tad too delicate at times, exquisitely presented, not for everyday eating unless you have a poodle and a millionaire nearby.
Source: thanks to Stickyfingers for drawing this to my attention.
I saw this on tastespotting this week and dismissed it as an advertorial.
didn’t know you were a chocolate AND macaron NUT!
LOL!
I love the fact that someone must have been looking at their humidor for cigars and thought – why don’t I adapt that for my stash of extortionately expensive chocolate? It also has internal humidity and temperature gauges, and the Burlwood veneer apparently is very pricey.
@grocer: I’m all fruit and nut, with the occasional small aubergine thrown into the mix.
@sticky: yes, there’s definitely some creativity involved, though I’m turned off by the very word ‘burlwood’, so it’s a non-starter at any price for me. lol. And at USD 825, they could have thrown in a compressor or some form of temperature control system to keep the chocs happy at 18C or so.