Singular Chocolate

New unblended varieties taste strongly of their terrior
Sam Gugino
Issue: January 31, 2002

It's no big deal to belly up to the wine bar and ask for an Alsace Riesling or an Oregon Pinot Noir, or to choose Sumatra Mandheling or Kenya AA coffee at the market. But when it comes to chocolate, what is there besides bittersweet, semisweet, milk chocolate and white chocolate? Plenty.

For the full article, check out the new issue of Wine Spectator, on newsstands January 31, 2002.

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