Chocolate is the big story. It is the latest darling of food connoisseurs not only because of its taste but because of its previously undiscovered health benefits. High-quality chocolate seems to be taking up increasingly large amounts of shelf space in food shops, and specialty shops are springing up across the nation. Why is it then that the United States is stagnant or even in decline as a chocolate-making nation and what are the implications for the future?
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