Delicious

I am a choco­holic. I’ve loved it for as long as I can remem­ber, in pretty much every shape and form. With Christmas, Valentine’s Day, and even birth­days (we cel­e­brated Kari’s with City Bakery hot choco­late this year), I can’t seem to avoid it so I have stopped try­ing. Brownies, cakes, cook­ies, fon­due, can­dies — bring it.

My def­i­nite favorite is dark choco­late — I love the sweet­ness mixed with the bit­ter­ness and just a small piece feels indul­gent and sat­is­fy­ing. Green & Black’s makes a deli­cious one that they sell for 50 cents in lit­tle squares at my bodega — and it’s organic, so it can’t be that bad for me. Their sharp pack­ag­ing also presents a fas­ci­nat­ing case study that I will get into another week.

Green & Black’s Organic

Actually, many stud­ies have shown that small serv­ings of dark choco­late are good for your health, and I’m not one to argue with science.

I’m cer­tainly not alone in my obses­sion — the NYT has an inter­est­ing arti­cle this month about how milk choco­late is mak­ing a come­back after the rise of dark. The arti­cle goes into great detail about the art of mak­ing choco­late and how snobby of an indus­try it really is.

The arti­cle makes no men­tion of white choco­late, by the way. Even though it’s my boyfriend’s favorite, let’s admit it, it’s not really choco­late unless it’s brown.