How to Savour Your Chocolate

Image courtesy of www.observatoiredelafranchise.ro/cgi-bin/home

Proud to announce I'm the newest Christmas casual working for the Chocolate Man. This guy imports some of the most divine chocolates and is ever the connoisseur. Tips for your eating pleasure:

1. Chocolate should be consumed at a temperature of 17 - 20 degrees

2. Look at the chocolate - it should be slightly matte, not shiny

3. Smell the chocolate - it should be slightly bitter on the nostril. The higher the cocoa percentage, the sharper the aroma

4. Hold the chocolate between your fingers until it melts slightly, then separate your fingers. The melted chocolate should form a small point on the fingertip, rather than dragging like mozzerella

5. Put part of the chocolate in your mouth and snap it in half - it shoud make a clean, glasslike break when at optiumum eating temperature

6. Put the chocolate on the tongue and let it melt onto the tastebuds

7. When swallowing, allow the chocolate to roll over the tongue so that the entire palatte of flavours can be experienced

8. A good chocolate will have a linger flavour that can last up to 30 minutes if you don't eat or drink anything else. Relish the aftertaste!