...there's both eatin' and drinkin' in it
Welcome to the world of ethical eating
Time was when being involved in the food chain was a straightforward matter of eat or be eaten.
And while I’m sure none of us want to revert to wandering barefoot across the savannah, life has, in the interim, become quite a complicated business for us homo sapiens. Even the apparently simple act of gathering food into our grocery baskets can lead us to ponder far weightier questions than the one that asks simply “what do I want to eat today”.
Brrrrrrrr. So this is winter. Snow, ice and mercury that hasn’t risen above zero for days.
That coldness outside has seeped into my head and is manifesting itself as a dose of Christmas snuffles. Warming liquids are called for.
Pure hot chocolate, made with 100% cacao: good for what ails me...
Will chocolate become the new caviar?
That was the question asked on NPR’s news blog last week.
With farmers in Africa abandoning cocoa for crops that are easier to grow and monetise, the piece painted a futurescape of ever scarcer cocoa beans and ever more expensive bars of chocolate (I mean really, as if our economic woes weren’t bad enough…).
Whether this grim prediction regarding our most beloved of confections holds up, I am not qualified to say. Whether it is worth paying a premium for any chocolate, on that, at least I have an opinion, which is that the very good stuff is often worth the extra (though, in the Irish case, we may have to go to the European Central Bank or the International Monetary Fund to get the necessary spondulicks).
If indeed it is the good stuff you’re after (and you’re feeling suitably solvent) you may want to consider the chocolate of Claudio Corallo, described (by people I can only presume to be more knowledgeable than I) as the best chocolate in the world. No pressure there, then.
Claudio Corallo 73.5% chocolate with cocoa nibs
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