meansoybean

Heh. See this? I just ate it for breakfast with a latté. What, don’t judge me.

I was about to make a peanut butter and strawberry jam sammich when I spotted the opened Lindt Madagascar 65% cocoa dark chocolate slab on the counter. With the PB already smeared, why not? I promptly stuffed a good sized piece between the slices.

The Madagascar and Cuba editions of Lindt dark chocolate are amazing. The latter is 55% cocoa, and is probably as close as a vegan will get to a milk chocolate-like texture. The 65% is pretty smooth too, if you have to settle for it.

So much simpler, and less sweet, than that awful Aux Vivres waffle I had to choke down last weekend (shakes fist). Never again.