Thursday, December 18, 2008

Wild Times With French Chocolate

Part of the fun at Thanksgiving was getting to try all the fancy schmancy chocolates that Memaw brought back from Paris. Of course, it would've been a more memorable experience had I not been sauced the whole time. In any case, I do remember that these were my favorites of all the candies. Check it out: lumpy, bumpy fruits and nuts. The orange peel in these babies was soooo good. Fruity, tangy, sweet and sour. So good.

Then we tried these: the Valrhona tasting pack. Fortunately I took notes. The first one, Manjari, was tangy at the back of the tongue. Tainori, yummmm. Caraibe: the Baron said dark, earthy, like very black coffee. Leisl von Schokolat said it was like dirt or plastic. Mr. Goodbar said it was milky with an explosion of rich cocoa.

Guanaja: tannic

Alpaco: Mr. Goodbar said it was slightly metallic; No-Nuts said it was really good

Abinao: was very dry and sucked all the moisture out of my tongue.

My one complaint is that these squares were no where big enough for tasting, and as a professionally-trained taste tester, I should know.

So we ate the chocolate, then drank some more. No-Nuts taught us how to play beer soda pong, and then things got wacky. Hi-jinx ensued. And then this happened. Warning: you might want to shield your eyes. It's frightening, it's nauseating, and it might not be here for long once Mr. Goodbar gets wind of it. It's what happens when men mix beer and chocolate:

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