
This is a box of chocolate. It is from Marcy, who must know me too well. See, I’ve been into dark chocolates this last year, going ga-ga over Scharffen Berger in particular. This little set, from “flavor virtuoso and … magician of senses” Pierre Marcolini, provides small tiles of 75% cocoa “derived from a pure origin.” Cocoa from Venezuela, Madagascar, Ghana, and other realms of intrigue are presented, and I can tell you that there is a difference between them all.
In fact, the enclosed card describes the different chocolates in terms a sommelier would appreciate:
Java: Spicy, peppered fragrance, slightly fruity.
Trinidad: Intense flavor with walnut and vanilla, sharp cocoa sensation, long lasting aroma.
Chuao: Little bitter with nice pronouncement, good aroma with hint of hazelnuts and olives.
And so on.
I always thought that I’d really get into the whole wine thing if wine didn’t taste so nasty. And if I drank. Well, I’ve found my substitute! Thanks, Marcy!






