Bill Buford on Chocolate
Not only does chocolate stir up so many emotions in countless people, but simply saying the words "dark-chocolate" to cocoa-philes is like saying something erotic: when dark chocolate hits some people's palate, it also hits their soul, and strikes love-darts to their sense of sophistication and sensuality. Joining us today to discuss his much-talked about recent article in The New Yorker is food writer Bill Buford. He traveled to literally the edge of the Earth with a leader in the gourmet, dark-chocolate world (some would call him a visionary, others would call him a sellout: Fred Schilling of Dagoda Chocolates). His article was called "Extreme Chocolate: The Quest for the Perfect Bean."
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Podcast Date: 12/28/2007