http://www.buttermilkpress.com/blog/green-blacks-organic-chocolate-is-still-the-best-chocolate-on-earth/ Recipes, Reviews, and Kitchen Gadgets Tue, 16 Mar 2010 17:36:18 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://www.buttermilkpress.com/blog/green-blacks-organic-chocolate-is-still-the-best-chocolate-on-earth/comment-page-1/#comment-105926 BalticZephyr Thu, 20 Nov 2008 10:31:05 +0000 http://www.buttermilkpress.com/blog/?p=1117#comment-105926 Without any doubt I am chocolate crazy so I can deeply sympathise with your enthusiasm...however...you are still eating candy rather than chocolate. In the olden days G&B produced a reasonable candy bar, but after being bought out by Cadbury the sugar content and cheap vanilla flavour went through the roof, a hallmark of cheap chocolate being masked under strong flavours. If you are serious about chocolate you need to choco-educate. Try reading “the Chocolate Connoisseur” by Chloe Doutre-Roussel (grand diva of fine chocolate), or “Chocolate” by Mort Resenblum for a look into the chocolate trade. Now, for real chocolate try Amedei (still the very best in my opinion), Michel Cluizel or Pralus. The flavours will taste different depending on point of origin, drying and roasting methods, and state of mind and will range from dried grass, currents/berries or nutty flavours. We like to have Chocolate tastings in my house where my 6 year old son, face covered in chocolate, draws pictures to describe the flavours in his mouth. Without any doubt I am chocolate crazy so I can deeply sympathise with your enthusiasm…however…you are still eating candy rather than chocolate. In the olden days G&B produced a reasonable candy bar, but after being bought out by Cadbury the sugar content and cheap vanilla flavour went through the roof, a hallmark of cheap chocolate being masked under strong flavours. If you are serious about chocolate you need to choco-educate. Try reading “the Chocolate Connoisseur” by Chloe Doutre-Roussel (grand diva of fine chocolate), or “Chocolate” by Mort Resenblum for a look into the chocolate trade. Now, for real chocolate try Amedei (still the very best in my opinion), Michel Cluizel or Pralus. The flavours will taste different depending on point of origin, drying and roasting methods, and state of mind and will range from dried grass, currents/berries or nutty flavours. We like to have Chocolate tastings in my house where my 6 year old son, face covered in chocolate, draws pictures to describe the flavours in his mouth.

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