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.
Chocolate truffles are also a wonderful thing. Real truffles, that is, not those over-sized, shiny smooth things with icing. A real truffle is designed for a taste and texture experience. First, the wild and lusty fragrance punches you in the nose, then, as the truffle hits your tongue, the dry cocoa powder on the outside makes your whole mouth shrink around it as it soaks up your saliva, then it releases the rich, cocoa flavour and, just when you think you’ll keel over with delight, the smooth, silkiness of the ganache bursts out and knocks your socks off, filling your mouth with deliciousness and driving you crazy with satisfaction. 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.
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NOTE TO LINDT and SPRüNGLI - I would be delighted to do some taste testing for you on any new products you may be developing.
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