Wednesday, February 08, 2006

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."

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