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2:35 pm
February 8, 2006
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Sandleking
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Brooklyn, USA
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posts 11
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Well it looks like the NYTIMES has finally decided for at least a week that chocolate is worth examining with some depth.
http://www.nytimes.com/2006/02/08/dining/08choc.html?8dpc
I think its a pretty good article on varietals and origin bars, although not suprisingly it doesn’t go into any depth about the difference themselves. Most of the people quoted seem to know what they’re talking about.
This makes me happy for today [:D]
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3:52 am
February 9, 2006
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Hans-Peter Rot
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USA
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posts 1462
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It’s a great introductory article, especially for those who are still new to this. I think the information is great, and a lot of different companies are listed. Lots of terms are used and the comparison to wine will surely spark a lot of people’s interest. But I do agree that there should have been more information regarding flavors of certain chocolates.
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8:29 pm
February 9, 2006
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oz_choc
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Kandos, Australia
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posts 98
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I especially enjoyed the part where they imply that you can get mango-flavoured chocolate by growing cocoa on the site of an old mango plantation! What a hoot.
Sam
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5:08 pm
February 10, 2006
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Hans-Peter Rot
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USA
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posts 1462
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Hah! I think I missed that on my first read, but I see it now!
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