As a matter of fact, huge chunks of chocolate hewn out of enormous chocolate icebergs are more my style. Cliffs of chocolate, the ones you can practically climb up the side of with crampons and ice-picks and leave teeth marks on. The only problem is the big rocks of chocolate that you can find at Trader Joe’s and Whole Foods, are not chocolately enough. They’re too sweet and milky and they don’t have enough cocoa butter and darkness.
The more expensive stuff, like Lindt, even though the bar is thin and heavily cardboarded, has superior cocoa content and a glossy smoothness that slakes a chocolate craving better than the sugary, milkier stuff. Just one thin square of Lindt can be folded in half with the tongue so it fits into the palate, the thick cocoa butter melting ve-e-ry slowly, lingering and releasing intoxicating flavour before slipping down the throat leaving a tasty trail.

There are exotic chocolatiers who make chocolate shoes, watches, chocolate phones, sausages and more manly bolts, screws and tools.
Whatever its shape, chocolate is one of life's great taste adventures.
*
NOTE TO LINDT and SPRüNGLI - I would be delighted to do some taste testing for you on any new products you may be developing.
*