Erin Lubin for The New York Times
I had planned to follow up on yesterday’s post today, but there is a better option. Even after years of learning, fun as well as more serious facts than I knew previously about chocolate, so that we would source excellent quality, and ethical, chocolate, there is always more to learn. Thanks to Melissa Clark, as always, for the enlightenment:
Everything You Need to Know About Chocolate
The beloved bar has come a long way in quality and complexity. Here’s a primer on how it’s made, and how to choose the best and most ethically produced.
Erin Lubin for The New York Times
You probably think you already know everything you need to know about chocolate.
For instance: The higher the percentage of cacao, the more bitter the chocolate, right? The term “single origin” on the label indicates that the chocolate expresses a particular terroir. And wasn’t the whole bean-to-bar movement started by a couple of bearded guys in Brooklyn?
Wrong; not necessarily; and definitely not. Continue reading
Organikos 