Good Food

Cacao: The slow melt

People talk about "good chocolate." What does that mean for you? A fancy bar of dark chocolate with a high percentage of cocoa? Or one that is milky and smooth? Maybe your mind wanders to its source of origin and the methods used for harvesting and production.

By Evan Kleiman • Nov 11, 2016 • 1 min read

People talk about "good chocolate." What does that mean for you? A fancy bar of dark chocolate with a high percentage of cocoa? Or one that is milky and smooth? Maybe your mind wanders to its source of origin and the methods used for harvesting and production. Journalist Simran Sethi is launching a new podcast in January called The Slow Melt that is dedicated to all things cacao, cocoa and chocolate. She gives tips for what to pay attention to when buying and savoring chocolate. Find her latest blog post, "Science explains why chocolate should be savored not scarfed," on the Smithsonian's website.

Music: "Mi Único Camino" by Conjunto Bernal and "Oooh" by De La Soul

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Good Food

Cacao: The slow melt

People talk about "good chocolate." What does that mean for you? A fancy bar of dark chocolate with a high percentage of cocoa? Or one that is milky and smooth? Maybe your mind wanders to its source of origin and the methods used for harvesting and production.

Share

Good Food

Cacao: The slow melt

People talk about "good chocolate." What does that mean for you? A fancy bar of dark chocolate with a high percentage of cocoa? Or one that is milky and smooth? Maybe your mind wanders to its source of origin and the methods used for harvesting and production.

Share