Mmmm. Chocolate!

DID YOU KNOW . . .

that we could soon face a world without chocolate?

The New York Times reports: "While the world's appetite for chocolate grows more voracious each year, cocoa farms around the globe are failing, under siege from fungal and viral diseases and insects . . . Researchers predict a shortfall in beans from the cacao tree, the raw material from which chocolate is made, in as little as five to 10 years."

If that dire prediction gives you a fright, you may want to stock up on your favourite chocolate treat. The Official Rec.Food.Chocolate List of FAQ (Frequently Asked Questions) has these storage suggestions:

Keep it on the shelf - "Chocolate is best kept at around 68-72 degrees Fahrenheit, the temperature of a nice pantry or dark cabinet. At this temperature, chocolate (assuming it isn't covering fruit or other perishables) has a shelf life of about a year."
Freeze at your own risk - "Freezing chocolate isn't such a great idea; when you freeze it, then thaw it out, it will have a greater tendency to bloom. but if you must, let it warm gradually to room temperature before you try cooking with it."

To commiserate with others who share your passion, check out these luscious links:

http://www.geocities.com/Paris/2177/ - NANCY'S DEATH BY CHOCOLATE - Recipes, links & lore, fact & fiction, and everything about chocolate! Here you can find a link to THE OFFICIAL REC.FOOD.CHOCOLATE LIST OF FREQUENTLY ASKED QUESTIONS.

1. From "Social Studies: A Daily Miscellany of Information by Michael Kesterton",

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