No way - I'm a chocolate purist. White chocolate isn't even really chocolate. Main ingredient in chocolate is cocoa mass - this is has been the case since chocolate was first discovered by Native South American peoples. Cocoa is probably the most expensive ingredient in chocolate... the more you have the darker the chocolate and the more "chocolatey" the flavour. Really good chocolate will be slightly bitter and will make a loud clear sound when you brake a piece off the block. One day some bright spark thought of cutting costs by diluting chocolate with milk and thus made higher profits by producing an inferior product. Then some other dude thought he'd be even smarter and invent some weird white stuff, that wasn't chocolate at all and called it "white chocolate"... what's the world coming to?
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