To help you pick the best fancy chocolates ... cocoa solids, and sugar (and milk powder for milk chocolate).” “Make sure you purchase flavors that they enjoy, not what you like, because ...

Seattle Times food writer Jackie Varriano talks about the growing artisanal chocolate making scene in Seattle and why it’s worth it to shell out $13 for a craft bar of cacao confection.

With milk chocolate, some of the cocoa solids are replaced by milk solids (dried or condensed milk), giving it a sweeter taste and smoother texture than dark chocolate. In the UK (and Ireland ...