by Lorna Barrett / Lorraine Bartlett / L.L. Bartlett
I'm bucking that myth. Don't get me wrong, I'm not about to turn down a box of Godiva (or even Russell Stover), but shoving something chocolate under my nose is no guarantee I'll eat it.
The way I see it, there are different degrees of chocolate. The really good stuff, and the subpar stuff, and guess which ones I like best?
Yesterday I visited a rummage sale where all the books were 25 cents each. (I know--a real crime.) I bought a cookbook, with gorgeous photography, all about chocolate. I found ONE recipe I would make. Why? Because mostly they were just pouring on chocolate sauce or adding chocolate chips to desserts that were perfectly fine without it.
Here's a list of some of my chocolate yeses and nos:
Chocolate brownies (preferably with walnuts and chocolate frosting--but I can eat them without) YES!
Ice Cream with chocolate sauce: NO!
Chocolate chip cookies: YES!
Chocolate milk: NO!
Hot chocolate: YES!
A Hershey chocolate bar: NO!
A Lindt chocolate bar: YES!
How do you feel about the degrees of chocolate?