Notes on chocolate: delights from the secret shelf — theguardian.com

In the dark, slightly pointless days before I became a chocolate correspondent, we would have one small, high-shelf-dwelling tin of chocolate in the house. In it would be milk, plain and white, largely for culinary needs, with the odd bit of nice snacking chocolate, too. Invariably, however, it would all get eaten up by not-me and I’d go on the lookout for chocolate to fragment or melt into baked goods, and there would be none.

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