As I look around my kitchen I realise that I’ve been invaded by chocolate. There are books on chocolate: how to make it, how to bake with it, explaining its history and origins. There is chocolate in all forms: bars of chocolate, different flavoured truffles, delicate chocolates with exotic fillings from lemon verbena to Douglas fir and a variety of fruits and nuts dipped into chocolate. There are also old metal moulds for forming chocolates. Not so strange you might think after all this is the month of love and chocolate. But I am no longer a serious chocolate lover.
