I got to have a chance to try my first ever chocolate from Kazakhstan. Aru, a Kazakh girl, gave it to me.
Once tried, it was so quick and easy to feel a prominent milk flavour. Boldly pronouncing but delicate. At the moment, I became curious about the source of such a pleasant and robust milk flavour. I wondered whether it’s by an artificially well-adjusted technique or by the milk itself from natural pasture. Soon, I found myself picturing vast meadows of Kazakh steps.
This post is also available in Korean: 한글