I like to think of myself as a low maintenance, easy going sort of a person. Someone who just needs a crust of bread, a glass of water, and a pallet on the floor to be happy.
But when it comes to chocolate, I simply will not abide “70% cacao blended with Yorkshire caramel and delicate flakes of Anglesey Sea salt.” I mean, who does Green & Black’s ethical chocolatiers think I am? Some sort of SAVAGE?! An ANIMAL who was born atop a hay bale in a dilapidated BARN?!
Absolutely not. To quote the Dude, this aggression will not stand.
First of all, I have a bright line rule when it comes to cacao percentage.I do not eat chocolate that is not at least 72.45% cacao or more. I’ve tracked this carefully, and my free radicals become trapped in my epithelial cells if I ingest a single square of chocolate that is less than 72.44% cacao.
Second, I refuse to consume caramel from Yorkshire. Everyone knows that as far as British caramel is concerned, Birmingham and MAYBE Manchester (in a pinch) is acceptable. But I’d eat a desicated turd straight off a lamb’s asshole before I’d let caramel from YORKSHIRE—of all places—pass my lips!
Third and finally, I simply cannot countenance sea salt from the Anglesey Sea. I haven’t even HEARD of this sea, much less would I trust “delicacate flakes” of salt from its questionable waters.
When I ingest salt, of course it must come from the sea and nowhere else like a shaker or—God forbid—a mine. Only the following seas embody the correct Ph balance of acids and bases such that the salt derived from them will not interfere with my karmic alignment of chakras: the Red Sea, the Dead Sea, and the Mediterranean. That’s it. Full stop. Anyone worth their salt knows this. Not to mention that when you flake salt—delicately or otherwise—you denature its healing properties. Salt must always be chipped into perfect hexagons. Never flaked.
For fuck’s sake, G&B. I might as well eat a fucking Cookies and Cream Hershey’s bar.