My question for the world: why is it seemingly impossible to get decaffeinated chocolate? I'm talking dark chocolate, now, not "white chocolate," which isn't exactly chocolate anyway. I assume there's something about the chemical makeup of cacao that creates difficulties in separating the caffeine-containing components from the good stuff.
Chocolate very seldom keeps me awake from caffeine content, but once in a while it does, in the case of a particularly rich, dark dessert. And for those who are seriously caffeine sensitive, a decaf version of chocolate would probably be a godsend.