I have decided to write a series on different aspects of chocolate. And though I am not a huge fan of chocolate, there are so many things about this ingredient that intrigues me and, I feel, demands closer observation and attention.
So every few weeks or so, I will post something that I've learned or experienced about chocolate whether it is a new brand that I've tasted or a recipe that I have been working with...
Chocolate is complex. It has been a culinary luxury, historically, and it has been as rare as gold during times of war. It has delighted many from children, to foodies, to friends sharing a hot fudge sundae. It is one of the toughest ingredients to work with, giving you no mercy if you fight against it. But it can be your friend as it awakens the sense and tickles your palate.
Chocolate is choice. One may buy only bittersweet chocolate while others indulge in milk chocolate. One person will have it in any way shape or form while another prefers it as a simple bar of chocolate. Some like it as an indulgence as they order double chocolate cakes or fudgy brownies for their dessert. Others prefer chocolate in moderation like a chocolate chip cookies., once in a while.
Chocolate is diverse. It comes in the form of bars, powder, and nibs to name a few. It comes in hot drinks, cold drinks. It can be cheap, mix with unpronounceable ingredients. Or it can come expensive at almost eight dollars for a three ounces.
Chocolate is curiosity.
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