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<feed xmlns="http://www.w3.org/2005/Atom" xmlns:thr="http://purl.org/syndication/thread/1.0"><updated>2007-07-04T21:29:50Z</updated><id>tag:sursumcorda.salemsattic.com,2018:/isso/thread/post/still-more-good-news-about-dark-chocolate</id><title>Comments for sursumcorda.salemsattic.com/post/still-more-good-news-about-dark-chocolate</title><entry><id>tag:sursumcorda.salemsattic.com,2018:/isso/152/534</id><title>Comment #534</title><updated>2007-07-04T21:29:50Z</updated><author><name>sursumcorda</name></author><link href="https://sursumcorda.salemsattic.com/post/still-more-good-news-about-dark-chocolate#isso-534" /><content type="html">&lt;p&gt;Janet brought home a dark chocolate and Thai curry bar that is really, really good.  I draw the line at olives, however.&lt;/p&gt;</content></entry><entry><id>tag:sursumcorda.salemsattic.com,2018:/isso/152/533</id><title>Comment #533</title><updated>2007-07-04T12:00:09Z</updated><author><name>Andy Bonner</name></author><link href="https://sursumcorda.salemsattic.com/post/still-more-good-news-about-dark-chocolate#isso-533" /><content type="html">&lt;p&gt;Yeah, 50% is hardly dark chocolate in my book! Have you encountered Vosges chocolates? They have some combinations of chocolate plus other &amp;quot;guest&amp;quot; ingredients that sound pretty weird (http://www.vosgeschocolate.com/category/candy_bars_chocolate_chips)--the usual Mexican chilis and cinnamon, but then on to things lie wasabi, ginger, and sesame seeds. Admittedly, all I've tried is the curry and coconut bar--but I must say, it really worked! It was pretty much the best chocolate experience my mouth has ever had.&lt;/p&gt;</content></entry></feed>