To a greater extent that I’d like to admit, this blog started out as something of an excuse to go on wasting huge amounts of time on the internet gabbing about perfume, and I think that pretty much explains the occasional chocolate posts as well. This chocolate bar I’m eating? Oh, it’s just research. Here are brief reviews of six bars. If you’re not interested in chocolate, come back tomorrow, when Kevin will have a real fragrance review.

Do you love cardamom? The L’Artigiano di Gardini Cardamomo bar (62% cocoa, shown above left) is fabulous. It does for cardamom what the Chuao Chocolatier Chinita Nibs bar does for nutmeg. If they would just add something crunchy and/or chewy to it, it would be heaven on earth. According to the little price tag on the back, I paid $11.50 for this bar. That can’t be, can it? I’m quite sure I would never spend that on a chocolate bar. Ack. Next.

Moving on, the Eclipse Chocolat Gingerbread Crumb bar…

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So March (of Perfume Posse) and I are talking about chocolate this weekend. She wrote about texture issues with chocolate bars yesterday; today I’m writing about citrus-flavored chocolate bars.

March started off by pointing out that she knows even less about chocolate than perfume. I’m pretty sure I’ve already come clean on that score, but it never hurts to repeat: I know absolutely zip about chocolate. Those single-origin estate chocolates that true chocophiles pay a premium for hold no interest for me. What I want is simple: a dark chocolate (around 60% cocoa) bar with something fun added. That’s not quite the chocophile’s version of the sweet generic fruity florals I turn my nose up at around here, but I’m guessing it’s close…

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