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Path: utzoo!utcsrgv!peterr
From: peterr@utcsrgv.UUCP (Peter Rowley)
Newsgroups: net.followup
Subject: N. American vs European chocolate
Message-ID: <2642@utcsrgv.UUCP>
Date: Mon, 7-Nov-83 01:22:33 EST
Article-I.D.: utcsrgv.2642
Posted: Mon Nov  7 01:22:33 1983
Date-Received: Thu, 10-Nov-83 15:49:38 EST
Organization: CSRG, University of Toronto
Lines: 9

For my tastes, N. American chocolate has far too much sugar and not nearly
enough cream, though this may be due to my British heritage.  One of
the great quality-of-life improvers of the last 5 years of my life has been
the "Zero" chocolate bar, made in Belgium.  It is either dark or milk
chocolate (dark is best) covering a core of a cocoa/coconut fat mix that
melts very easily (has to be kept cool).  About 60-80 cents in Toronto.
Very bad to eat often, but once a month is alright.  Fortunately, they
are not readily available.  Terry's of York (UK) also makes great
chocolate.  Fortunately, it's expensive and I never buy it for myself.