Covert Couverture

I'm a purist. I like my apples to taste like apples. I like my peanut butter smooth. I like my men manly.

I like my chocolate bitter. Stop adding other weird stuff to it - cinnamon, basil, lavender, whatever - give me a peice of 60% cacao and I'm a happy girl.

Ed Levine over at Yahoo! did a taste test of milk chocolate. I despise milk chocolate. Maybe it's the reminder of that Cadbury Egg at Easter or the mini Hersey bars in my sack at Halloween - but the milky stuff just doesn't do it for me. I don't think of it as real chocolate. Chocolate, by nature, has no real "fat" in it. Sure, there's cocoa butter...but it's not really butter. I promise. Real fats like butter, cream and milk coat the mouth, covering your taste buds so that everything tastes more mild, different. (That's why a big glass of milk works so well to cool the buds when you're eating something spicy.) Why on earth would you want to spoil a perfectly delicious peice of chocolate with something like milk?

However - if a customer wants it, I'll use it. Because the customer is always right.