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Milk vs. Dark: Battle of the chocolates
By Ann | February 13, 2008
Today’s NYT Dining section has an interesting article about a new breed of milk chocolates. Apparently some chocolatiers have created a “dark milk” chocolate, by increasing the amount of cacao normally found in milk chocolate and decreasing sugar.
“Dark milk” chocolate sounds like a clever marketing ploy to me, but in honor of Valentine’s Day I bought a chunk this afternoon at Whole Foods. The brand is El Rey, and to be honest it tastes an awful lot like milk chocolate. It is quite sweet and creamy, and I don’t taste any heightened cocoa flavor.
My most recent exotic chocolate experience was a Sichuan pepper-infused bar of dark chocolate that I bought at Vicente Foods in Los Angeles. It had a pronounced tingle that was very odd. It’s more of a taste sensation than an addiction. I’m still curious (but not really that curious) about bacon chocolate…
In the end, I really think I prefer dark chocolate, particularly the bar of 70% that I’m munching on right now. Where do you stand on the chocolate wars?
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One Response to “Milk vs. Dark: Battle of the chocolates”
Comments
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February 14th, 2008 at 1:05 pm
I really loved the El Rey dark milk chocolate. Its consistency, its medium level of sweetness. When it comes to chocolate, I hardly have a discriminating palate — although I don’t like dark chocolate’s bitterness or the wild sugariness of some more commercial bars. El Rey had just the right balance. I agree with CtB, though, that it does just taste an awful lot like regular milk chocolate …