Tiffany gave me this Droste bar too.
This bar was delicious, and at 75% cacao, it was the perfect percentage too. So chocolatey! I thought it was strange that the other Droste bar from Tiffany was packaged so differently, in a plain wrapper with no cacao percentage mentioned. Maybe this is the high-end bar.
My friend Tiffany gave me this Droste bar in early 2005.
This was an excellent chocolate. The taste was wonderfully complex for a non-single origin bar (should I call it a multiple origin bar?) and it melted beautifully. Which I know because I made it into truffles.
In February of 2001, I tasted my first chocolate from Holland, in the form of little tablets from a company named Droste.
They were very good bittersweet chocolate tablets, or pastilles. A pastille is intended to be put into your mouth and allowed to melt, so the chocolate has to be high quality with a lot of cocoa butter so it will melt at body temperature. Tempered chocolate, which has additional oils added, will not melt in your mouth. I never found out if Droste pastilles could melt in my mouth, because I just chewed them up as fast I could. They were that good!