More on Chocolate ...

The Way We Eat: The Sweet-Tooth Fairy - New York Times: "'Americans have to learn that chocolate is a gourmet food..."

Varietal Chocolate

Chocolate That Flashes Its Passport - New York Times:

"As with olive oil or coffee, knowing where one's chocolate came from is starting to matter. Even the most casual wine drinker can name a preferred varietal, and the neophyte cheese fan understands that Brie is French and good Cheddar comes from England.

Terroir, it turns out, matters in chocolate, too."