The Foodie File: Chocolate Tasting (part one)

I just conducted a chocolate tasting in the test kitchen for an upcoming piece that I am working on. I am jittering and shaking from the after-effects, can’t think why I thought that a coffee would help to counteract the chocolate overload!

The high point? A silky chocolate from Italythat was seasoned with sea salt, it was “caramelly” and divine.

The low point? A cocoa-y 70 per cent dark chocolate that was dull and bitter and shall remain nameless – blah!

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