Interaction is at the heart of a successful web site. In some cases, the interaction gets hidden, visible only to the few people who take part in the discussion and those who happen across it as they browse through the site. On this page I will list some of the more interesting discussions that are taking place so that you may join in. ...

NOTE: Comments on chocophile.com are moderated, even for members. This means that there will be a delay between the time of your posting a comment and its appearance on the web site. This is done to prevent unwanted spam and other commercial messages. If you have a general question, ask it at AnswerMeThis @ The Chocolate Critic.

• This discussion started out as a taste-off between Valrhona and Ghirardelli. From there it branched off into high cocoa content chocolates (80%+) and then into a discussion on the use of vanilla and other masking flavors in chocolate.