Someone recently mentioned a passion for chocolate. I have to admit that I share that passion, but with great care. Most chocolate - baking chocolate and eating chocolate - contain unhealthy by-products like soy. Soy, in particular, is not very digestible and many people are allergic to it. In fact, soy is one of the top allergens in North America with frightening potential reactions as in the case of peanuts. So why do manufacturers continue to put soy in everything? It's a cheap preservative, basically. For chocolate, it minimalizes the frosty white covering that affects chocolate after a certain shelf time. This is called bloom and isn't harmful, it just doesn't look appealing. Chocolate, pure chocolate, made with chocolate butter instead of soy is much tastier. As I discussed in my book, "Still Delicious", soy is not the healthy alternative that many people, health professionals included, believe.
