Today is Milk Chocolate Day. When I saw that, I had to question it. I mean, it’s hot. Heat and chocolate don’t always go together, but there are ways.
I have to admit that I have a bit of a weakness for chocolate. As a child, it would not be unusual for my mother to discover that much of her baking chocolate had gone missing. At least the semi-sweet. The unsweetened took a bit more to get through, so it disappeared much slower. But the semi-sweet? That was just sweet enough for my tooth, thank you.
And it also gave me a taste for dark chocolate. Which I really enjoy, but milk chocolate is my true weakness.
But then there’s the heat. You might be hard pressed to eat a chocolate bar on a day like this. But that would be one of the main reasons they invented home refrigeration. Any true chocoholic knows, you just keep the chocolate in the freezer. Sure maybe you can’t let it sit out to long on a hot day, but I don’t see that as a problem.
When it comes to chocolate, I can’t say there is much I’ve come across that I don’t like. I will say I prefer European style chocolate over American chocolate. That may go back to my grazing on semi-sweet baking chocolate as a kid. European chocolate tends to have a slightly higher cocao level in it. The American version is sweeter, but has less cocao.
And let’s not even start on chocolate on chocolate. You know, truffles. Like Lindor or Dove bars. Those I find truly hard to resist.
So here’s to Milk Chocolate Day. I think I may celebrate with a cold one. Chocolate bar, that is.