If you want to enjoy the Leonidas chocolates containing alcohol or butter cream at their best, we recommend storing them in a cool place and eating them cool (straight from the fridge). Our pure chocolates and those with praliné, ganache, cream, liqueur cream or almond paste fillings, as well as our truffles, are best stored at temperatures of between 15° and 18° C.
Care should also be taken not to store the chocolates and chocolate in general near foods or substances that have a strong odour, since chocolate readily absorbs odours.
Chocolate should involve every one of your senses: sight, touch, hearing, taste and smell. Each chocolate should look smooth and shiny, with a rich brown colour. The smell of sugar should not be too apparent. A perfectly made chocolate should crack when you first bite into it. If a praline starts to melt in your hand before you bite into it, this is a sign that it contains a lot of cocoa butter, a very good sign. Allow the chocolate to start to melt in your mouth - it should be smooth, without any hint of graininess. Two or three bites should release the secondary aromas in the filling. Finally, push the chocolate gently against the roof of your mouth to allow the full flavour to linger on your palate. Above all, take your time to enjoy the experience. After all, we took our time making it.
There's always a Leonidas near you. You'll find confectioners with the Leonidas logo everywhere, no matter which country you travel to and no matter which city you find yourself in. The 'Shop Locator' page on this site will help you find the Leonidas shop(s) nearest you. You'll then see exactly where they are on a map, view their address, phone and fax numbers and website address. Most shops even have a photo of their premises so that you can see what they look like before you go.
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