Lowdown on the Lava Bar
I wrote in November about the world's first liquid chocolate bar, officially named the Lava Bar and much to my surprise, the post generated 122 comments and a flurry of passionate discussion about a tie that binds us all: chocolate.Among the spirited discourse sparked by this chocolate in a pouch was a general sense of misunderstanding about the product that is not a chocolate syrup but so much more. I don't know this because I've tried it -- although my husband did and reports that it's absolutely magnificent. I know this because Ken Berke, Lava Bar President and CEO, tells me so. He also tells me that while the Lava Bar currently is not suitable for those searching for the ultimate in health foods, it may one day appear in a sugar-free variety. For now, though, this treat is strictly an indulgence -- best used in moderation, of course.
Berke has a lot more to say about his product, born from an idea that struck him in 2005, and he's here to share it all with you, the readers who proved via wild and crazy comments that the Lava Bar is one hot topic. Read on.
So you're the man who created the sweet treat called "Lava Bar." Why such a creation?
Because I love chocolate. Period!
I don't know about you but during the days when I ate chocolate, I thoroughly enjoyed savoring each and every bite. The enjoyment I got from tasting, chewing, and swallowing chocolate is what kept me coming back for more. Not knowing when to call it quits is the very reason I've given up the habit of eating this sweet treat. But that's just me.
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