Sifting through sweet complexities

By Andrea Pyenson

Globe Correspondent / February 8, 2006

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In the last decade, choosing chocolate has become more than just a matter of picking out an ordinary candy bar. And it certainly isn't just milk, white, or dark anymore. Today's chocolates tell you the percentage of cocoa powder they contain. And if they're filled, it might be with an unexpected flavor like grapefruit caramel or habanero chili. In fact, ... (Full article: 752 words)