Until recently, no one really cared about dark chocolates. Chocolate is supposed to be sweet and brown. Not dark brown, just brown. It should be milky and buttery. Its message of comfort and affection just does not align with the bitter taste of dark chocolate.
Then, out of nowhere, studies about the health benefits of dark chocolate made converts of those with sweet tooth. As if the only saving grace of dark chocolate is that it is a superfood. With all due respect, I disagree.
Dark chocolate is basic and flexible. When you start with something bitter, you can always make it sweet. How can you make it the other way around? I don't know. Burn it?
Dark chocolate also evokes comfort and affection. I remember drinking bitter hot cocoa (hello there, tablea!) and still think that it was made with my mom's love. I also remember receiving sweet chocolates from assholes and people who were not genuinely sorry. You see, food association is relative and not universal.
Dark chocolate requires less process to make. If milk chocolate has more milk solids (from cows!) and sugar, it is easy to do the carbon footprint math.
So let us not underplay the awesomeness of dark chocolate. It is bitter, but it is better in many respects.
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