Chocolate as a Luxury Food

One of the drawbacks of mass chocolate production in the twentieth century was that much inferior chocolate began to be produced, using a very small percentage of cocoa solids – the opposite of how chocolate had always been made and eaten. As a result, people are now returning to the chocolate fold and demanding high quality, luxury chocolates that are high in cocoa solids and made by traditional methods. Gourmet chocolate-makers are thriving as more and more people realise just how divine proper chocolate is – happily, we are being seduced by chocolate all over again.