Saturday 19 August 2017

'We were there for the chocolate' - New York Times hails Ireland's milk chocolate and Cadbury bars

Food & Travel

Kilkenny’s Truffle Fairy
Kilkenny’s Truffle Fairy
Pól Ó Conghaile

Pól Ó Conghaile

Connoisseurs may scoff, but Ireland's milk chocolate obsession has just gotten the New York Times stamp of approval.

"Eating milk chocolate — the more ridiculously creamy, the better — is one of my ultimate sources of satisfaction," writes Shivani Vora.

The lifestyle and travel writer visited Ireland last year for a very specific reason, as she explains in a feature titled 'In Ireland, Milk Chocolate Reigns'.

"We were there for the chocolate."

Vora's New York Times story, published this week, details a trip that takes in Cocoa Atelier and Butlers Chocolates in Dublin, Lily O'Brien's in Newbridge, Co. Kildare, and the Truffle Fairy in Thomastown, Co. Kilkenny among other stops.

A temperate climate and the "extremely green grass" eaten by its dairy cows are among the reasons Ireland's milk chocolate tastes so good, she adds.

The cows' diet "makes for milk that’s more cream-colored than white and tastes especially rich and luscious," Vora says.

It's unusual to see milk chocolate extolled so wholeheartedly.

Dark chocolate is a staple of food, travel and even health media coverage, but the lighter kind is routinely dismissed as... well, lightweight.

"A few years ago, friends who were in town from Dublin told me that Ireland is a place where the milk variety is a source of intense pride," the author says.

She even heaps praise on "unexpectedly pleasurable" Cadbury bars.

"Several iterations, such as whole hazelnut and a Golden Crisp dotted with honeycomb, have a glass and a half of milk per bar," Vora writes.

"I was taken by their incomparably creamy mouth-feel, capturing that heavy shot of lactose, and my intended sampling turned into full-on consumption."

Read the full article here.

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