Laura
Arnold
Lara M
Sara Dobson
CibbuanoThe world's best chocolate
November 26th 2008 02:28
Chocolate is here to stay, and with good reason. There are few things that can replicate the intense pleasure that comes from eating well-prepared chocolate.
On the other hand, terrible chocolate feels like a crime against nature - once, when I was living in chocolate, I made the mistake of buying chocolates at a promotional display in a supermarket. I didn't know what the sign was, but the seller assured me that the chocolate bars were fantastic, and they were so cheap (4 for 40 cents) that I bought them immediately.
I thought that I'd treat myself when I got home, after dinner, but, after the first bite, I felt like retching... the chocolate had the consistency of wax, no flavour other than pure sugar, and my immune system was struggling with this foreign substance.
I never ate the other three bars, though I tried to give them away.
To contrast, good chocolate makes you want to rip off your shirt and dive into the vat, letting your body become one with the magical liquid, hoping to be cut into 1 000 cubes, and served all across the world.
Well, maybe that's just me.
The best chocolate is an indistinct idea, but the Guardian still tried to pin it down.
They list 7 places to get incredible chocolate, including one in Grenada, where you can eat the result of the locally grown chocolate crop:
"4. Grenada Chocolate Company
One of my favourite places is the Belmont Estate in Grenada, where you can see the cocoa grown, fermented and dried. Down the road is the Grenada Chocolate Company, where, unusually, the beans are processed into bars rather than shipped off to be made elsewhere. This is because, along with growing organically and using solar power, they are committed to regenerating the cocoa-growing communities locally and providing jobs.
• St Patrick's, Grenada, 001 473 442 0050; grenadachocolate.com; rococochocolates.com"
One of my favourite places is the Belmont Estate in Grenada, where you can see the cocoa grown, fermented and dried. Down the road is the Grenada Chocolate Company, where, unusually, the beans are processed into bars rather than shipped off to be made elsewhere. This is because, along with growing organically and using solar power, they are committed to regenerating the cocoa-growing communities locally and providing jobs.
• St Patrick's, Grenada, 001 473 442 0050; grenadachocolate.com; rococochocolates.com"
That's heavy stuff, man. I'd love to put all my savings into chocolate bars... with the scarcity of gold at the moment, chocolate seems like a better decision. You can't eat gold, after all.
Ok, so you can, but it won't give you that feeling of near-orgasm.
*this image is from Chocolate Ecstasy Tours
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