Different Degrees of Chocolate

by Lorna Barrett / Lorraine Bartlett / L.L. Bartlett

There's a myth (or maybe it is truth) that authors go absolutely crazy over chocolate.

I'm bucking that myth. Don't get me wrong, I'm not about to turn down a box of Godiva (or even Russell Stover), but shoving something chocolate under my nose is no guarantee I'll eat it.

The way I see it, there are different degrees of chocolate.  The really good stuff, and the subpar stuff, and guess which ones I like best?

Yesterday I visited a rummage sale where all the books were 25 cents each.  (I know--a real crime.)  I bought a cookbook, with gorgeous photography, all about chocolate.  I found ONE recipe I would make.  Why?  Because mostly they were just pouring on chocolate sauce or adding chocolate chips to desserts that were perfectly fine without it. 

Here's a list of some of my chocolate yeses and nos:

Chocolate cake (in any form):  NO!
Chocolate brownies (preferably with walnuts and chocolate frosting--but I can eat them without) YES!
Ice Cream with chocolate sauce:  NO!
Chocolate chip cookies:  YES!
Chocolate milk:  NO!
Hot chocolate:  YES!
A Hershey chocolate bar:  NO!
A Lindt chocolate bar:  YES!

How do you feel about the degrees of chocolate?