I’ve always had a soft spot for Frango chocolates, those melt-in-your-mouth, trufflelike concoctions first offered at Seattle’s Frederick & Nelson department store in 1927. When I was growing up in the Pacific Northwest, Frango chocolates seemed extremely gourmet, and were not only delicious but a point of regional pride.
I haven’t bought Frango in years, though, since I’ve developed a taste for dark cocoa, and there are so many other delicious boutique chocolate options to choose from. Now, however, Frango-lovers have a reason to rejoin the cult: Macy’s announced it will introduce a line of organic Frango mints, set to debut April 22. Hopefully the new line will get rid of the partially hydrogenated soybean oil found in the current recipe.