We love chocolate as much as the next person, but when you mess with something so inherently good to begin with, is the resulting product always better? Pink peppercorns in your chocolate? How about cured bacon? Last week the Wall Street Journal ran a piece entitled Chocolate's Dark Cult and it got us thinking. In the article, they discuss the subtleties and nuances of dark chocolate. The author, Ralph Gardner, isn't buying it. He just returned from the New York City Chocolate Show where he found himself confused by many things, one of which was a 91% dark chocolate bar. He notes, "If I wanted to test the limits of human endurance, I'd climb Mount Everest or jump out of an airplane. I wouldn't do it by suffering through a chocolate bar."
Words like single-origin, terroir, and antioxidants swirled around the showroom floor. Yet Ralph couldn't help but long for his chocolate stand-by, the Cadbury Dairy Milk. So we want to know what you think: Have you gone to the dark side completely? Many of us have heard of the health benefits of dark chocolate--perhaps one reason for its more recent popularity. But what about taste? Is milk chocolate getting the short end of the stick these days? Related: • What Kind of Dessert Person Are You? • Everything You Need to Know About Chocolate
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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