Dear World,
Today, I am eager for you to meet Madecasse Chocolate. (Perhaps you’ve already been introduced. If so, you’re already aware that Madecasse is a treat to be around.) But for those you meeting Madecasse (pronounced mah-DAY-cas) for the first time:
Shake hands. I think you’ll be really good friends.
70%. 60%. 51%.
No, I’m not watching the battery on my phone being drained at an alarming rate of speed.
Instead, those are just a few of the many cocoa percentages of the dark chocolate bars that have found their way to my house recently. (I’d name names, but the safety of future posts would be put at risk. There are chocolates counting on me for their own special moment in the spotlight.)
Dark chocolate is delicious. It is also touted as being healthy (in small amounts). The varieties available are practically endless, due to both the varying flavor of the cacao beans being used and the creative use of inclusions. (Chocolate with lavender, anyone?) We’ve sampled several new dark chocolates, but, in the midst of it all, it was a welcome change to try something lighter: The Tea Room Black Masala Chai Chocolate
One of the many things I love about chocolate (besides how it tastes!) is the diversity of shapes. Squares and rectangles will never go out of style, but it’s great fun to expand and see what else is available.
One shape just about everyone is familiar with: Kisses from Hershey. Italy has their own version. Holland makes tulips.
And now, yet another shape…Taza!
