Originally Posted by somatoform
I'm curious, is a best chocolate, like this pierre marcollini, something that would appeal to everyone who tries it, or do these chocolates require some sort of 'sophisticated' palate?
it's a question of which cocoa bean they use. there's a huge difference between industrial used and those used by a chocolatier. the industrial ones probably get the seeds by monsanto, the "individualists" use cocoa beans which have more genes of the original wilder plant ..