Dark chocolate—it’s one treat I can’t pass up. A few years ago on a press trip we were tasting chocolate at a chocolate shop. I was skipping the milk chocolate and going right for the dark. One of my fellow travel writers said, “Even if I never meet you again, I will always connect you with dark chocolate.” Yep, that’s me. I’ve tasted a lot of Midwest chocolate over the past few years, and am sharing with you 11 of my favorites, in no particular order, plus two from beyond the Midwest.
The feature of the day at Octane InterLounge, Shrimp and Corn, came highly recommended by our server. One taste and I understood why. Succulent sautéed shrimp and crisp-tender yellow wax beans, combined with deep-fried sweet corn, created a harmony of taste on my tongue. Lemon beurre blanc sauce prepared with reduced white wine enhanced the dish to an orchestra of flavor. The Shrimp and Corn was the creation of head chef Patrick Alberto, who started out as a dishwasher at Octane.