Dark Matters Tasters and Makers: Chocolate Exploration, Ruby Chocolate, White Chocolate, Etc. Part 2

Welcome to Part 2 where chocolate tasters each give their own unique take on the current Dark Matters craft chocolate related question.

If you missed Part 1 catch up here: http://darkmatterschocolatereviews.com/2017/09/29/dark-matters-tasters-makers-series-chocolate-exploration-ruby-chocolate-white-chocolate-etc-part-1/

The current question is:  How do you feel about living in a time where new horizons in chocolate are being explored so widely (i.e. ruby chocolate, white chocolate, etc). What are the downfalls in this exploration by chocolate makers?  What are the benefits?

Estelle Tracy of 37 Chocolates

Estelle Tracy:  It’s an exciting time to be involved in chocolate.  There is a dizzying array of bars and flavors, so much that it’s hard to keep up with the latest innovations, the latest origin, or new “it” bar.  That said, I do see that the media’s attention usually goes to the flashiest thing (think bacon chocolate), not the most delicious.  I get it, of course, but it can also be frustrating.  Continue reading “Dark Matters Tasters and Makers: Chocolate Exploration, Ruby Chocolate, White Chocolate, Etc. Part 2”