Faye Flam, Bloomberg: The Science Behind a Chocolate Funk
It's been a horrible week for Mast Brothers Chocolate, and therein lies a scientific mystery.
Just days ago, serious foodies were buying the stuff for $10 a bar. Then, a series of posts on a blog called Dallasfood.org suggested the chocolate was not as authentic as the Brooklyn-based company claimed, and suddenly the food press was calling the product “crappy," “bitter” and “chalky.” One scathing review in the Guardian suggested that one of the bars carried “that sweaty gym sock sourness” associated with funky cheese.
If the chocolate really tastes that terrible, why is it only obvious now?
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CSN Editor: I have tried their chocolate .... it is not bad at all.
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