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                    [Title] => Not just chocolate at Max Brenner’s
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The cult of chocolate lovers is diverse. While some say that they would prefer their chocolate to be pristine — strong, dark, bitter and undefiled by the incorporation of other constituents — others are of the opinion that adding various components to chocolate adds to the pleasure of eating it. By adding nuts, fruits, wines and other ingredients, distinct aromas, flavors and textures add zing to the chocolate confections. Still, there are those who go one step further and incorporate the chocolate with the main course.
                    [DatePublished] => 2007-11-01 00:00:00
                    [ColumnID] => 133272
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                    [AuthorID] => 1422176
                    [AuthorName] => Joy Angelica  Subido
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ATLANTA MARRIOT MARQUIS AND HUNTLEY HOTEL

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                    [Title] => Not just chocolate at Max Brenner’s
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The cult of chocolate lovers is diverse. While some say that they would prefer their chocolate to be pristine — strong, dark, bitter and undefiled by the incorporation of other constituents — others are of the opinion that adding various components to chocolate adds to the pleasure of eating it. By adding nuts, fruits, wines and other ingredients, distinct aromas, flavors and textures add zing to the chocolate confections. Still, there are those who go one step further and incorporate the chocolate with the main course.
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Not just chocolate at Max Brenner’s

By Joy Angelica Subido | November 1, 2007 - 12:00am

The cult of chocolate lovers is diverse. While some say that they would prefer their chocolate to be pristine — strong, dark, bitter and undefiled by the incorporation of other constituents — others are...

Food and Leisure