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Beyond the Pale

From SAVEUR Issue #152
When I first tasted white chocolate, I was a little kid with a gargantuan sweet tooth, and that pure hit of cocoa butter, milk, and sugar instantly hooked me. The confection had all of the qualities of regular chocolate—it was creamy, rich, and I could stash a bar in my pocket—without any of the cocoa bitterness that turned me off to darker confections.Keep reading »

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