Historically, Europeans have been fanatical about their chocolate, especially dark chocolate. Slowly, that trend has made its way to America.

In the 1980s, Americans preferred milk chocolate and sweeter centers. Today, we have seen a shift in consumer preferences, towards darker chocolate and more exotic flavors.

[Neither does Greg Patent, author of] Baking in America ... If you want cakey, eat chocolate cake. Brownies should be dense and moist and fudgy.

[Neither does Greg Patent, author of] Baking in America ... If you want cakey, eat chocolate cake. Brownies should
be dense and moist and fudgy.

This is not the case for milk chocolate, which contains potentially harmful saturated fats, or candy bars that dilute cocoa with a long list of other ingredients.

It is good to see the regulator treating firms fairly across the board.