<http://schema.org/articleBody>
" Generally speaking, I&amp;#039;m a dark chocolate girl. It&amp;#039;s how I was raised: Mom preferred dark to milk, so in the years before and after my food allergy to chocolate, she filled my Easter basket with homecrafted dark chocolate eggs and bunnies. When she splurged on a Godiva chocolate bar at the Bloomingdale&amp;#039;s register, it was always dark. It&amp;#039;s all I knew. Thing is, though I love dark chocolate, chocolate in general is sometimes too chocolatey for me (I blame it on the years I didn&amp;#039;t eat it, or maybe it&amp;#039;s a leftover symptom of my now-outgrown allergy). I&amp;#039;m the kind of person who will take half a bite of a chocolate truffle and leave the rest for later. I rarely order the chocolate dessert at a restaurant\u2014I&amp;#039;m usually more interested in the berry or lemon tart.  It was in college that I discovered white chocolate. Well, not real white chocolate (which has to contain at least 20% cocoa butter to be considered &amp;quot;real&amp;quot;)\u2014white chocolate mousse frozen yogurt from TCBY. Yumm! My friend Margaret turned me on to it, and once I started, it was hard to stop. After that, I played with real white chocolate in baking. I once made a really tasty white chocolate-cranberry bar cookie. And I do like mixing white chocolate chips into dark chocolate cookie dough. Which leads me to today&amp;#039;s edition of The Nibble newsletter. They&amp;#039;ve got an entire article devoted to white chocolate\u2014along with reviews of different white chocolate bars. Fantastic! I might have to buy a bar of Green &amp;amp;amp; Black&amp;#039;s white chocolate, then share with Mom. Maybe she&amp;#039;ll discover a new favorite. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/a2784/white-chocolate-fix/>