On Valentine’s Day, articles about chocolate must be almost as popular as red roses. You can find our story about a Columbia, Mo., man who is producing excellent dark chocolate by clicking on this link: www.STLtoday.com.

While researching the story, food writer Joe Bonwich sampled close to 20 kinds of dark chocolate sold in St. Louis. He suprised himself by loving only three: Scharffen Berger Semisweet, Bissinger’s 60% Dark and Vosges Red Fire Bar. (We know — tough job.)

In today’s newspapers, the Washington Post and the New York Times each wrote about milk chocolate.

Green & Black’s Organic 34 percent, Endangered Species Smooth Milk Chocolate 52 percent and Scharffen Berger Milk Nibby 41 percent were among the nine best-loved by the Washington Post.

Times food staffers sampled 30 kinds of milk chocolate. They named Valrhona’s Le Lacté, Michel Cluizel’s Grand Lait, Guittard Orinoco from California and Galler from Belgium as the bars loved by all tasters.

Hungry for details? Here are links to the stories:

washingtonpost.com

nytimes.com