|
|
|
|
|
|
Resources |
|
|
|
Sweet Delights
| Article
# : |
13973 |
|
|
Section : |
LIFE
|
| Issue
Date : |
2 / 1988 |
1,163 Words |
| Author
: |
Adrianne Marcus
Adrianne Marcus has published in Food & Wine, Menus, Travel &
Leisure, Good Food, Cooking Light, and other magazines. |
In the back of a closet, a red cardboard heart, long emptied of contents, survives. Its remnants of frills and gaudy satin have long since faded into a dustier color, and one side is battered, having been hastily packed during one move or another. The red rose that graced its lid is a mere memory that disappeared ages ago on a costume for one of the children.
Chocolate has always been dear to me. I still remember the giddy joy of opening my first box--the doily only partially hiding its contents--and the discovery of each gleaming dome. And even today, thousands of chocolate boxes later, a new box is received with the same kind of anticipation. What is inside? What will it taste like?
There is a world of difference in taste--for chocolates have national boundaries. There are Swiss, Belgian, Russian, French, English, Norwegian, and American chocolates, to begin with. Each country's chocolate has a distinctive taste, and every country declares that its chocolate is the best. Even in America we have many chocolate tastes. According to a major chocolate manufacturer's survey, on the West Coast we tend to like lighter, milkier chocolates with fruit and nuts. On the East Coast, bittersweet is the chocolate of choice, with smooth, creamy interiors preferred.
Over thirty thousand miles of worldwide chocolate-related travel has taught me there is no single chocolate that fulfills everyone's desire. This is great, since it means there are still some out there to be discovered. Years ago, when I wrote The Chocolate Bible, few knew where to find fine chocolates. It was such that I would enter a new city and a friend would whisper,
... (1995 of 6653 Characters)
Read Full Article
|
|
