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Chocolate is not a topic of deep scientific inquiry or is it? Okay.

This is melting in a completely different way.

I have a confession to make.

I keep an emergency chocolate stash in my pantry at all times. I eat it like it's my job, but I met

someone recently for whom chocolate is her job. Yasmin Taig is a food, health, and

science writer for the Atlantic, and last week she led me in a chocolate

taste test.

It tastes like a chocolate pastry.

I wonder if that's the oats.

Because Yasmin recently wrote about how the chocolate industry is changing.

Before her reporting, she called herself a fan of cheap chocolate.

One of my guiltiest pleasures is the Cadbury Cream Egg and it's just pure sweetness.

It makes me feel like a five-year-old kid hyped up on sugar at Easter time.

But for this taste test, Yasmin wanted me to try something from a

Germany-based company called Planet A foods. Their product, Choviva.

Their chocolate is notable because it contains no cocoa. The product is made mostly from oats.

The color looks a little darker than a typical milk chocolate bar to me.

...