Steve Almond wrote a book called Candyfreak which is, on the surface, a story about obssession. Right under the surface, it's a catalog of chocolate trivia, letting you know precisely how Valomilks are made (it involves shaking) and just what proportion of feuilletine is required for the optimal mouthfeel in a candy bar containing feuilletine (15-18% by weight).
But the center of the book is about economics. The city of Boston used to have 150 candy companies. At one time, there were as many as 40,000 different candy bars -- every town had its own special variety. Then a few companies grew to monstrous proportions, and the amazing variety shrank to only a few different basic items.
Now, we're seeing a renaissance of artisanal chocolates, with special things like Sweetique eggs reappearing. We're happy to be part of the trend.
