Why eat raw chocolate when you can eat the real stuff?
One of the fun things about being a food writer is having the chance to taste new products.
It’s a real treat when the good ones come across my desk.
A few weeks ago, we received a box of Southern-style cheese straws – crispy, buttery and a little spicy. They’re called Mamie’s Cheese Wafers, and you can find them at Petty’s in Utica Square. Look for them in the freezer case, which is one of the cool things about them. These slice and bake wafers can be pulled out of the freezer and made fresh anytime you want them.
On the other hand, I’ve also tried some really horrible stuff. Take the Wild Bar. I hate to call them out, since the company (or PR rep) was nice enough to send it. But really, this stuff is so bad it deserves a foodie public service announcement.
The Wild Bar is a “chocolate bar” for those who eat raw. Do you know about the raw food diet? It’s just as it sounds – you can’t eat any foods that have been cooked, pasteurized or even heated to any temperature that would change the food’s makeup.
Since regular chocolate bars are cooked, it leaves raw foodies in search of raw natural cocoa products. Maybe it’s just too weird for my cooked-food palate, but the Wild Bar just tasted wrong. It claims to be higher in antioxidants than most foods, including dark chocolate and green tea, and has healthy-sounding ingredients, like blue-green algae and hemp.
But the Wild Bar was too wild for me. It was a mushy, slick-coated mess of competing raw cocoa and algae. I’m going to stick with the cooked stuff, and cross my fingers for a small package of Callebaut, or even Hershey.
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