A lot gets written about chocolate every day.
Some of it is very good, a lot of it is pretty good, some of it is so-so, and every once in while you run across something that is so badly researched and written that it just takes your breath away. It's probably the Worst "Article" on Chocolate Ever Written
It's hard to know where to start pointing out what's wrong with this article, written by Mike Adams, the self-proclaimed Health Ranger and editor of NaturalNews.com. He may be an expert on what makes news natural, but he is no authority on chocolate. And, actually, it's not really an article - it's a very long-winded sell sheet for Pacari chocolate.
Here's just one of the howlers the author tries to pass off on his readers, "virtually all the chocolate used in candy bars, chocolate chips, chocolate cakes, breads and so on is derived from the hybridized plant called CCN-51 -- a pale shadow of the heirloom "Arribe Nacional" cacao it was supposed to replace." Huh? Ecuador is responsible for only a small percentage (3-5% depending on source cited) of the world harvest of cacao so how can virtually all of the chocolate used in virtually everything made with chocolate be derived of the demonized CCN-51?
It can't of course. But, Mr Adams is less concerned with facts than fear-mongering. Just for fun, have a look to see if you can spot where else Mike goes wrong (spoiler - the first inaccuracy is in the second sentence), and share your thoughts with the rest of us.
And, while you're at it ... if you have other nominations for really bad (as in inaccurate, and/or misleading) writing about chocolate - please share it with the rest of us and when there are enough responses I'll create a "Top 10 Worst ..."
[ Why would I want to do this? Almost every day someone asks me a question about chocolate where I wonder - where did they ever get the idea to ask that question? The answer is articles like the one cited above. By identifying the sources we can hope to bring the light of truth(ful research and writing) to bear. ]
PS. I've met Santiago of Pacari (whose chocolate is being promoted in this "article") and spoken with him at length - at the Salon du Chocolat last year, and at Fancy Food Shows and various events over the past several years. I don't think that much, if any, of what's in this article is actually attributable to Santiago.