To the Editor: Regarding "Way Beyond Cocoa Butter" (Nov. 11), You brought memories of dark hot chocolate back to me, a Trinidadian, when you described the oil from the cocoa floating on top. Of course we never called it hot chocolate; it was always "a hot cup of cocoa." There is nothing like the real hot cocoa sweetened with Nestlé condensed milk. Other Trinidadians and Caribbean natives will know what I am talking about.
ELIZABETH CLINE
St. Johns, Fla.
To the Editor: The best cocoa is grown in Venezuela, the center of origin and diversity of the cocoa tree and the place where absolutely the best chocolate is made. You have to try Chocolates El Rey, which first used an "appellation contrôlée" for chocolate and Cimarrón, dark or milk chocolate.
DIÓGENES INFANTE
Caracas, Venezuela
To the Editor: I love to hear about chocolate — who doesn't? But it's vital to know the provenance of cocoa. Child labor is said to be involved in much of the world's chocolate production. That this was left out of the article is a shame.
DAVE MINDEN
Madison, Wis.
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