Until a couple years ago, my tastes in chocolate fell into the shameful realm of Snickers bars, Lindt balls and those sickly sweet Pot of Gold nubbins — especially the orange ganaches everyone but me always gags on. But then I interviewed British food critic and author Jay Rayner, who gave me a real truffle that he’d brought on the plane with him from London’s L’Artisan du Chocolat, and after five seconds of such heady, silken chocolate perfection, I could barely ask him anything other than, “HOW DO I GET MORE OF THIS?”
Since then, I’ve managed to sate my cocoa cravings with help from the fine chocolatiers at SOMA, who make a to-die-for Arbequina estate olive oil dark Venezuelan truffle cone and an eight-year-old balsamic vinegar dark chocolate cylindrical truffle — a bit of a mouthful trying to order them, but nothing compared to the mouthful of sheer bliss they melt into.
Occasionally, I’ll cave in and run to the 7-11 next to my apartment for a quickie with Nestle, but as eco-nerds know, Big Chocolate can be a big problem when it comes to the environment and fair labour. So from now on, I’m only eating local and/or fair-trade certified chocolate — if I can do both at once and make it organic to boot, all the better, but I’m not about to turn my nose up at SOMA or turn down the Green & Black’s Easter Egg my mom bought for me (it beats Cadbury’s Creme Egg any day).