By ROSEMARY BLACK

Sophisticated chocolate may turn out to be the new health food.

EXCERPT

A FAR CRY FROM the Baby Ruth, Whitman’s Sampler or Hershey bar, today’s chocolate might take the form of lavender-black pepper truffles, Columbian ganache, cocoa-dusted bars made with chilies, spices and cacao nibs, rum-soaked Bing cherries in Madagascar vanilla cream or single-varietal fruit and nut tiles. Chocolate’s image as a child-pleasing candy store staple is melting away as it takes on the role of a sophisticated, complex, trendy – and even healthy – treat.

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