Guilty pleasures?

At the FT, Jenny Linford on the "new milk chocolate" movement (FT site registration required - NB I am very happy with the old milk chocolate too):

Danish chocolate maker Mikkel Friis-Holm of Friis-Holm produces two “dark milk” bars, one at 55 per cent cocoa solids, the other at 65 per cent. Having experimented with different beans and fermentation periods, Friis-Holm settled on a “full-bodied and tasty” cocoa from Nicaragua. What he wants from his dark milk bars, he says, is to move through creamy and caramel notes but “importantly to end up with cacao flavours”. This way, milk chocolate is no longer the “stepchild” of plain. “At first people bought it as if they had bought a naughty magazine,” laughs Friis-Holm. “They would hide it under the dark bars!”