There ain’t nothing like the real thing and that is especially true when it comes to chocolate. Every gourmand has their dirty little secret, whether it’s KFC or the processed cheese Dairylea triangle, but chocolate refuses to be defiled in such a way.
Much mass and poorly produced chocolate doesn’t really seem to taste much of chocolate at all, and unlike processed cheese (arguably), its artificial counterpart isn’t actually tasty in its own way. It tastes like sugary, milky fat. Weirdly enough, this is the absolute worst thing to eat when you really have a chocolate craving because you’ll keep eating more and more hoping to be satisfied, but – am I allowed to use two song references here? – you can’t get no satisfaction.
This is where good quality chocolate comes into its own. Whether it’s in bar form or in a super-rich dessert, using the most potent of the good stuff means that you’ll only need a small amount to get your chocolate fix. Honestly.
One of the more exciting developments in the chocolate world is enjoying it like you do wine: slowly sniff, consume and savour. Rather than stuffing your face, chocolate now is the perfect medium to indulge in some serious slow eating.
There are so many fantastic chocolate shops and producers in the UK that it’s difficult to pick favourites. Hotel Chocolat outdo themselves every year by inventing clever, beautifully packaged chocolates that taste as good as they look. Also wildly novel is Artisan du Chocolat, while Charbonnel et Walker and Rococo Chocolates are also worthy of mention.
As for the best of the rest, you can find them on the website for Chocolate Week, which takes place from 12 – 18 October complete with a two-day event in London. I am tempted to attend, but fear that would make me perilously close to being one of those ladies who wear t-shirts bearing the words “Step away from the chocolate and no one gets hurt.” Which would be a dirty little secret even worse than Dairylea.
