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2010-09-21
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This CWB branch has the coldest and firmest froyo I had tried so far. My gum literally got pain (a cold pain that I enjoyed ) when I first bite into the froyo. But once it melt it’s all delicious tartness surrounding my mouth. I hate how they have such a big hollow hole in the swirl, but flavorwise it really tastes like a froyo – it is firm, dense, cold, and tart, not a milky soft-serve or just a sour soft dollop of cream. My lychee topping was predictably syrupy sweet (but I wanted lychees
I hate how they have such a big hollow hole in the swirl, but flavorwise it really tastes like a froyo – it is firm, dense, cold, and tart, not a milky soft-serve or just a sour soft dollop of cream.
My lychee topping was predictably syrupy sweet (but I wanted lychees...) given its canned origin, but their topping choices are sort of generic and boring.
What is it so hard to achieve the perfect mix of creaminess and tartness? Can they blend this with Crumbs' froyo to make a perfect concoction? I wonder…
(The staff needs to clean up the tables and floors as there were pools of water when I was there...)
张贴