{"id":598,"date":"2013-06-20T15:17:29","date_gmt":"2013-06-20T15:17:29","guid":{"rendered":"http:\/\/www.barbarasudano.net\/web\/food-stuff-exceptional-chocolate-neither-swiss-nor-smooth-2\/"},"modified":"2015-06-21T10:27:53","modified_gmt":"2015-06-21T10:27:53","slug":"food-stuff-exceptional-chocolate-neither-swiss-nor-smooth","status":"publish","type":"post","link":"http:\/\/www.barbarasudano.net\/web\/food-stuff-exceptional-chocolate-neither-swiss-nor-smooth\/","title":{"rendered":"Food Stuff; Exceptional Chocolate, Neither Swiss Nor Smooth"},"content":{"rendered":"<p style=\"text-align: right;\"><em>( <a href=\"http:\/\/www.barbarasudano.net\/it\/rassegna-stampa\/49-food-stuff-exceptional-chocolate-neither-swiss-nor-smooth\" target=\"_blank\">The New York Times &#8211; 2006 &#8211; Florence Fabricant<\/a> )<\/em><\/p>\n<p>The finest chocolate, as we know it, dates from 1879. That was when Rudolph Lindt, a Swiss chocolatier, invented the conching machine, which made it easier to knead a mass of warm chocolate to a satin-smooth texture. The longer the chocolate is conched, the finer the texture. Chocolate that is worked by hand will never achieve that finesse.<!--more--><br \/>\nBut a bite of a bar of Don Puglisi chocolate proves that there is merit in old-fashioned chocolate that is dull, not shiny, and has a pleasingly crunchy texture. This artisanal chocolate from Modica, a baroque hill town in southeast Sicily, is made from the finest criollo beans and is worked without heating, on a machine that is similar to a metate, a Mexican-style mortar, so that the sugar crystals retain their integrity.<\/p>\n<p>The chocolate comes in 3.5-ounce bars, plain dark or vanilla, chili, ginger, cinnamon, bergamot and coffee. The bars are sold at Bedford Cheese Shop in Williamsburg, Brooklyn, for $5, and at Fairway for $3.99.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>( The New York Times &#8211; 2006 &#8211; Florence Fabricant ) The finest chocolate, as we know it, &#8230;<a href=\"http:\/\/www.barbarasudano.net\/web\/food-stuff-exceptional-chocolate-neither-swiss-nor-smooth\/\" class=\"read-more\">Continue Reading<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[27],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/posts\/598"}],"collection":[{"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/comments?post=598"}],"version-history":[{"count":4,"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/posts\/598\/revisions"}],"predecessor-version":[{"id":1647,"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/posts\/598\/revisions\/1647"}],"wp:attachment":[{"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/media?parent=598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/categories?post=598"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barbarasudano.net\/web\/wp-json\/wp\/v2\/tags?post=598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}