This COULD be giving fuel to the argument that he’s forgotten more than I ever knew.

But my brother once spent a good hour, explaining to me that raw sugar was in need of enhancement in order to reach it’s taste potential. His examples were that while things like cotton candy and rock candy were good, the sugar was barely altered and therefore not reaching it’s highest taste potential.

But CHOCOLATE was more substantially enhanced and therefore the sugar could achieve the a higher level of deliciousness.

Now, he claims it was my theory all along.

I just don’t suffer from early senility, and I reMEMber this conversation.

As I recall, it took place in 1993, and was the first dialogue of the Candy Traditions.

The results of which will be published here at a later date.

Unless Bryan beats me to it.