Watching part of “Brunch with Bobby Flay” the other morning started a discussion about chocolate as he was featuring it in multiple forms for this particular brunch. I do know people who don’t care for chocolate and there are those unfortunates who are allergic to it. My brother is one which is how we discovered white chocolate. Bobby was using it on his show and explained how it doesn’t contain cocoa powder, yet has the taste because it is derived from cocoa butter. I don’t recall who told us about white chocolate all those years ago; perhaps another individual who was allergic and was happy to pass on the information.
There is also the debate about dark versus milk chocolate and while I prefer milk chocolate, dark chocolate with different combinations is delicious – I mean there is a reason Girl Scout Thin Mints has been a best seller for decades. Where I differentiate is if I am going to eat a plain piece, I’ll always choose milk.chocolate. The restaurants’ infamous desserts of Death by Chocolate – and there are multiple variations – probably does it best with between four to seven types depending on the restaurant.
Going back to Bobby’s show, he was also using chocolate in the Mexican/Southwestern style of it as an ingredient for a savory dish. I have found that to be tricky and always follow a recipe the few times I’ve done it. The proportions have to be correct or it tends to end up with a bitter taste.
In an aside, toward the latter part of Desert Storm, we were getting Hershey’s Desert Bars, one they created to not melt until around 140 degrees. It was actually pretty good, but they didn’t produce a great many before the War ended and I’m not sure why it didn’t seem to catch on with the general public. (The M&Ms motto of, “Melts in your mouth, not in your hand”, is correct unless you are in a desert-type climate)