Where Did My Life Go?

Holy moly, this NaNoWriMo is overtaking my life. I haven't had a moment to breathe, let alone write about candy. I have a whole pile of candy stuff to write about! One thing that's been sitting on my desk for a while now has been the tasting notes from the Michel Cluizel Single Origin Chocolates that we sampled with Sue MKAFFGGF and her hubby. I have all sorts of comments written down like, "Acidic is secondary" and "This would be considered a dry chocolate." But then it occurred to me that you probably don't care about the minutae; what you really want to know is, Is it worth paying big money for fancy chocolate? And my answer is, well, I want to say yes and no, but frankly, in all honesty, no. Here's the thing. The fancy chocolate is very complex, no doubt about it. It's like drinking a nice glass of wine-- lots of flavors, texture, mouth feel. You can detect red currant and citrus, but do you really want that from your chocolate? Or would you rather have a big ol' chunk of super delish mid-level chocolate? I know my what my preference would be.