“Chemically speaking, chocolate really is the world’s perfect food.”

Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

First up, save our chocolate! Did you know the FDA is considering changing the standards for what does and doesn’t qualify as chocolate? Right now cocoa butter is required otherwise it’s just not the real thing. Other fats are cheaper so of course chocolate manufacturers want to be able to replace the good stuff with other fats that don’t belong in chocolate. The public has the right to weigh in on the subject, but you must submit your comments by April 25th. Hats of Guittard for hosting the Don’t Mess with Our Chocolate campaign to keep chocolate, chocolate!

Over at Bittersweet Cafe you can try a really unusual chocolate beverage, champurrado but only for a few more days. What is champurrado? It’s a Mexican delicacy called atole that uses masa and spices in addition to chocolate. It’s only on the menu until April 8th so head over soon if you want to check it out.

In Emeryville Charles Chocolate has opened up a retail store and is carrying both Kosher chocolate goodies (though not certified Kosher for Passover) and also plenty of Easter treats. Choose from chocolate covered matzah or a selection of deluxe Easter baskets filled with chocolate almonds, orange twigs, jelly beans, cookies from Miette Patisserie and more.

Chocolate News 4 April,2007Amy Sherman

  • Marc

    Re: the “save our chocolate issue”. The FDA received a citizens’ petition from a group of food manufacturers that requested a number of changes in food rules. The petition is posted at the FDA. I skimmed it, and it is quite a comprehensive proposal that could cover just about any manufactured food.

  • Almost Vegetarian

    Fascinating. Actually, I’ve been reading, lately, how trans fats bans are raising problems with bakers using butter (forcing them to use trans fat-free margerine – and you know the taste will suffer for it). Certainly trans fats are problematic, but sweeping bans will hit all our sweets, the good with the bad, such as chocolate.


Amy Sherman

Amy Sherman began blogging in 2003, because all her
friends and family were constantly asking her where
and what to eat. Three months after it launched,
Forbes chose her blog, Cooking with Amy, as one of the
top five best food blogs, praising her writing as
“smart, cozy and witty”. Since then her blog has been
featured and recipes reprinted in many newspapers and
magazines in the U.S. and the world.

In addition to regularly updating her blog, Amy is a
guest contributor to the Epicurious.com blog, and
Contributing Editor of Glam Dish. She also writes
restaurant reviews for SF Station.

Her focus on Bay Area Bites is primarily cookbook
reviews along with some interviews and current events.

Amy is a recipe developer and freelance food writer.
She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.

She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.

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