Not a Waste of Time

I’m a bit obsessed with ingredients.

I love reading lists, researching where things come from and learning why ingredients behave differently to each other. Even the word ingredient sounds beautiful to me.

Lately, I’ve been particularly interested in Dark Chocolate.

For the past 3 years, we’ve used a 70% cacao Belgian Dark Chocolate in our Darl Bars, and I’ve been wondering whether a different chocolate might improve the flavour.

I tried dark chocolate from France, Italy, Singapore, New Zealand, Australia and Switzerland. There was a lot of tinkering in the kitchen and a lot of chocolate scattered across the counter.

In the end, I concluded that the Belgian Dark Chocolate we’ve been using all along is still my favourite.

After all that experimenting, nothing is changing. The recipes will stay just as they are, at least until I find another interesting dark chocolate and start the whole process again.

It feels like a lot of effort to end up exactly where I started, but I had fun doing it. And when you're having fun doing something, it’s never a waste of time.