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?