A square or two of dark chocolate after lunch is my guilty secret. As it’s dark, I feel I can justify it more easily than if the sugar content was higher (who am I kidding, it just means I can eat twice as much).
There are, though, a few ground rules to my chocolate scoffing: it obviously it has to taste great; if it’s organic, so much the better but taste is my main barometer. It also has to contain at least 60% cocoa solids, preferably 70%. Lastly, and perhaps most importantly, it can’t have been made for the Asian or Australian market as I hate the anti-melting additives they slip in, giving it entirely the wrong texture.






































