About
Last modified June 30, 2008
When I lived in China for a year, getting a hold of foreign food was exceedingly difficult. In particular, chocolate was a rare comodity. Sure, lots of stores had things for sale that professed to be “cho-ke-li”, but they were usually brown-colored wax. Some places had dove bars, but they were very, very expensive (I ended up buying them anyway).
Ever since I’ve been back, I’ve been hyper appreciative of the real stuff. And increasingly, I’ve been trying different and exotic kinds of chocolate, learning about the differences in quality/location, and what weird-as-hell ingrediants taste really good in it. (Hint: Chocolate with sea salt is AMAZING. In particular when almonds are also involved.)