Camel-milk chocolate

We taste chocolate made from milk from the hump-backed beast

It’s fuller and rounder than standard chocolate, and has a mild saltiness that quickly disappears, but then pops up as a moderately strong (and not unwelcome) aftertaste. The Al Nassma chocolates we devoured came with three fillings: hazelnut nougat, Arabic coffee cream and pistachio marzipan. All three were a hit (especially the pistachio, which disappeared in record time), but we found ourselves less interested in the taste and more interested in spotting the differences. This is a new type of chocolate after all, and masking the flavour with fillings – even phenomenal fillings – seemed like a shame. Next time we’re opting for the plain variety.

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