It seems lately the only respectable chocolate to eat is dark chocolate; milk chocolate may as well be garbage. Although I do enjoy a hearty dark, my sweet tooth usually prefers a milk chocolate, like Vosges’ Goji Bar. With chewy goji berries and shards of pink Himalayan salt, it has the salty-sweet appeal. The 41 percent cacao keeps the bar far from the neighborhood of bitter, but not as sweet as other milk chocolate. And, after the rich chocolate has melted away, the best part is the crunch of the salt mixed with the sweet pieces of goji berries. Sweet tooth satisfied.

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