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Is It Okay (Really) To Say You Like Milk Chocolate?
On the day before Valentine's Day, the New York Times published an article in the Dining In section about milk chocolate titled: Dark May Be King, but Milk Chocolate Makes a Move. For the article, writer Julia Moskin and members of the NY Times staff tasted over 30 milk chocolates. Their take: "Yes, Virginia, there is such a thing as good milk chocolate."
Contributors include Chloe Doutre-Roussel (who offers up an amusing anecdote about an encounter with La Maison du Chocolat founder Robert Linxe) and Joseph Whinney, founder of Theo.
I have always considered myself to be an equal opportunity chocolate lover - I will eat any chocolate as long as it's good. Since my first taste of Slitti's 45% and 65% lattenero bars about five years ago, I have also been a big fan and proponent of "dark milk" chocolates - milk chocolate with a cocoa percentage of at least 45%. My current favorites? The three Bonnat 65% dark milks from Indonesia and the 49% Creole from Felchlin.
What about you?
Contributors include Chloe Doutre-Roussel (who offers up an amusing anecdote about an encounter with La Maison du Chocolat founder Robert Linxe) and Joseph Whinney, founder of Theo.
I have always considered myself to be an equal opportunity chocolate lover - I will eat any chocolate as long as it's good. Since my first taste of Slitti's 45% and 65% lattenero bars about five years ago, I have also been a big fan and proponent of "dark milk" chocolates - milk chocolate with a cocoa percentage of at least 45%. My current favorites? The three Bonnat 65% dark milks from Indonesia and the 49% Creole from Felchlin.
What about you?
Tags: Bonnat, Chloe Doutre-Roussel, Cluizel, El Rey, Felchlin, Joseph Whinney, NY Times, New York Times, Pralus, Robert Linxe, More…
Replies to This Discussion
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Permalink Reply by Casey on -
Fun article in the Times. There was this amusing article on chow earlier about snobbery and people who are ashamed to say they like milk chocolate, and a funny anecdote about how the Berkeley Chocolate Club who refused to include milk bars in their tastings was in for a surprise! I also wrote some thoughts on this on my blog. As to my current favorites, Java by Bonnat, (have not tried the other two,) Cluizel Mangaro, and Slitti Lattenero 52% (have not tried the other precentages, glad to hear they are great) -- now there's a bar for every day eating. And I'm a big fan of Santander Colombia Nacional in every form, including the milk. I have heard that the Plantations 38% is up there, this is the first I've heard of the Felchlin. Anyone heard of the Guittard Cru Sauvage Lait? Heard great things, but seems it is no longer around.
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Permalink Reply by Sera on -
I'm the same, I'll eat any chocolate (even white *gasp*!) if it's good. I don't discriminate!
After seeing that article, I really want to try that Amedei Milk bar now....
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Permalink Reply by Bethany Thouin on -
I agree with you Clay, something you said a long time ago. It is OK to like anything that *you* like. There are many reasons that we choose to like tastes. Sometimes it is a childhood memory that we can't let go of, sometimes it is a love that we developed later in life through a more defined palate. Whatever the reason, if it is your favorite - that is just what it is. No need to explain or apologize. :)
My favorite milk is Cluizel 45%. Yummy!! Also, is it (really) okay to say I love Guittard? LOL Guittard's Orinoco 41% is wonderful.
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