The Gallo chocolate has been described as "having a thready texture, with a hint of pube." Later in the review, the esteemed author, Reginald DuBeaux, speaks of the "heady, musky aroma" and concludes that "although... the white chocolate is sometimes said not to be a real chocolate, it is rumored that Gallo is developing a new line of dark chocolate that will replace cocoa solids with his own waste. After the success of this ethnically-cleansed sweet, we can't wait to get a shaving of that sinfully decadent brew!"
Reprinted from Chocolate Devotee magazine, totally without permission, and reprinted in the New York Time Magazine.