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Proper Temperature for Enjoying Chocolate
Mark Thorson > schrieb in im Newsbeitrag:
...
<snipped>
> If your theory about "maximum intensity" is correct, then
> you should find greatest enjoyment by obtaining the finest,
> purest cocoa, and inhaling it through a straw into your
> nasal cavity, much in the way that snuff or cocaine is used.
> That would give you a sudden, maximum, peak experience
> of the chocolate flavor.
What a rush that would be :-) Anyway, I think that the school of though
here is similar to that of which wine to drink with your meal--the one that
you enjoy drinking the most. I prefer my chocolate sweet (milk chocolate)
when I am eating just chocolate--in Belgium, the preference is bitter-sweet.
The term, "whatever floats your bubble," comes to mind here :-)
David
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