chocolate

i’ve really been getting into chocolate recently. seriously, before i was…eh…so-so…on chocolate. i especially hated dark chocolate. but i’m definitely developing a taste for it. i have a little bit everyday…or a lot sometimes. haha. 

it all began when i had to buy chocolate bars for an assignment for school (find a chocolate bar with sub-par design and do a redesign). i had to find 3 to critique in class. naturally, i ate them afterwards. i’m not saying i love all things chocolate—that certainly is not the case. i, simply, now enjoy real chocolate.

a few years ago, one of my professors taught me his method for eating chocolate. i’m not sure if it’s some official, widely accepted way…but it works for me. here you go—first, nibble off a little corner of the chocolate…not a lot, just enough to swirl around in your mouth. it’s kinda gross, but swish the chocolate around in your mouth in an effort to coat the inside of your mouth/prep it for the real chocolate. the same method is used before pouring a cup of tea, for example, with warm/hot water in the tea cup. if you eat the chocolate normally after prepping your mouth, the flavours will come alive even more. i had a bar recently that started with a cinnamon-esque flavour and left a nice red wine aftertaste.

honestly, i would kind of like to rant about white chocolate (and how it’s not chocolate), but…whatever. people like it for what it is, right? i mean, it’s like starbucks. if you understand what it really is…then it’s ok. you don’t go to starbucks for coffee—you go to starbucks for candy in a cup. and you don’t have white chocolate for chocolate—you have white chocolate for…who knows why.

add this to your to-do list: “refine chocolate palette”