One of my students gave me a present the other day: a package of Jeju Fresh Tangerine Chocolate.
The tangerine orange is put through a process called vacuum lyophilization:
Vacuum lyophilization means to make ice directly into vapor, thus the remaining
moist is less than 2% w/w. This method processes the ingredient in the frozen
state, so there is little change in the form, and tissue of the product. This
also prevents destruction of various nutrients including vitamin, and there is
no chance of pollution by other microorganism as the procedure is performed in
low temperature.
Well, after all that it might sound like it tastes like alumunium, but I can attest that jeju tangerine chocolate is absolutely delicious.
