Some like it hot. Some like it cold. Some like chocolate an awful lot, if I may be so bold.

There are more than a few ways to eat chocolate. To keep it simple, let’s narrow it down to three basic methods:

#1. Straight from the refrigerator (when it’s nice and cold and HARD)
#2. Straight from the wrapper or box (room temperature)
#3. With a spoon or a knife because it is purposely melted past being able to be picked up

This is Method #3:melted_theobroma1

Method #1 is not my style (although I’m related to people who wouldn’t have it any other way)
Method #2 is fine for certain purposes (specialty chocolates, chocolate bars with caramel, etc.)
Method #3 is my favorite, as it allows me to fully enjoy the richness and flavor of the chocolate


The Many Diverse & Delicious Chocolates of Venezuela

El Rey. Nestle Savoy. Kakao. Mantuano. Paria. Sinfonia.

Chocolate with red pepper.  Chocolate with Earl Gray tea.  Chocolate with sea salt, coffee beans, ginger, granola, and rattlesnake*.


Venezuela, home to the prized criollo bean and exporter of over 8000 tons of cacao per year, manufactures chocolates that are just as diverse as its wide range of landscapes. This is no small feat, considering Venezuela boasts beautiful tropical beaches, lush jungles, the world’s tallest waterfall (Angel Falls), and a desert that could easily pass as the Sahara. (I kid you not.)