You don’t know what’s good and what’s bad until you try something better. Our first visits to France and Italy many, many moons ago taught us this lesson in spades. If you grew up in many parts of America before the tidal influx of imported chocolates and the explosion of craft chocolatiers, the only chocolate you may have known was Hershey’s. And Hershey’s, as it turns out, barely qualifies as chocolate. That’s not an exaggeration. In the US, the minimum cocoa solids that are required to constitute a milk chocolate instead of a what is ambiguously referred to as a “confection” is 10%, and Hershey’s is camped out right on that line. By comparison, Canada requires 15% and Europe 35%. Don’t you feel cheated?Continue reading The Chocolate Addict’s Guide to New York City
Wherever Lynn and I go, we never skip an opportunity to try local specialties. New York City is no different, other than the fact that it has a ridiculous number of them. Whether it’s pasta and pizza or bagels and babka, New York City has it all, and you can be sure we’re on the hunt for it. You might have read about my not-so-closeted obsession with the venerable soda fountain. Here’s a fun fact about me: when I get into something, I tend to go deep—bananas deep. I’ve made no exception with one of the quintessential soda fountain concoctions: Egg Creams. And Egg Creams are, without a doubt, a New York specialty.