Blog called DallasFood is making big, brown waves with a ten-part (ten part!!) series about a small, Plano, Tex., chocolate-maker called NoKa. Point being, for starters, that NoKa's not a chocolate-maker per se but a chocolatier who purchases commercially packaged chocolate bars from a third party and uses them to make, or confect, a chocolate couverture. In installments of Dickensian intensity, DallasFood ferrets out the source of NoKa's chocolate: Bonnat, a respected firm based in the French Alps that actually processes beans from chocolate plantations in Africa, Asia and South America. more ›