He would describe in lurid detail how the flakes of chocolat covering the small irregular lumps of his treats would slowly dissolve onto his taste buds sending sickly sweet shivers down his spine … the chocolat manteau enrobing the creamy truffle filling would finally explode upon his tongue and ooze a sickly, sugary viscous mixture of liquid cream, cacao and butter. His choices were lavish: white chocolat with thick buttery filling and chipped flakes, double cream and Jamaican rhum encased in a dark chocolat dressing, satin smooth champagne lait chocolat dusted in lavish layers of powdered...
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