Local Hawaii ingredients used with an international flair
Sunday, December 21, 2003
After so many years favoring the same particular Lindt chocolate, I am now in deep trouble. What to do?
Nanette brought home a bar of dark chocolate from the KCC market last week. It was from The Original Hawaiian Chocolate Factory. Both of us agreed it is easily the best we've had -- and we've scoured Belgium to experience their best chocolates [and beer].
I'm in trouble because it seems that good chocolate, whether Belgium or Hawaiian, is more costly than the Lindt chocolate I've resigned myself to eating for the last few years. I'll reveal a secret, though -- it's more reasonable to buy it at the Saturday Market than in the stores. In fact, the saving is worth the trip even if your refrigerator is otherwise fully stocked.
This week I went over to their tent and tried the samples. I found the milk chocolate samples better even than the dark chocolate I usually buy.
Thinking positively, I have only six more bars of Lindt left, and then...
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