Chocolate

Heading out to buy candy for Easter always ends the same way.  After I pick up the jelly beans and Peeps I know that chocolate is next and that’s where it can get a little difficult.  Dark chocolate, milk chocolate, white chocolate, chocolate with nuts and fruits?  As I stand there with a blank look on my face it’s good to see an acquaintance and know that I’m not the only one buying candy.

“Hi, Happy Easter”, I call out.  “Here to get that Easter candy? Doesn’t it seem like there are more choices every year?  I love the little foil wrapped…”

“I love chocolate too but it has to be good chocolate, no American chocolate for me”.

“Really, why is that?”

“I spoke with a chocolatier at Maison du Chocolat on Madison Avenue the last time that Michael and I were in New York and he told us what to look for in fine chocolate. Ah, chocolate liquor, cacao, ah, Fair Trade and organic, ah, Madagascar, flavor notes, ah, tempering, fermentation, ah, tropical soil, ah…”

“Gee, it sounds like you and Michael are real chocolate lovers.”

“Chocolate aficionado, a real chocolate lover is a chocolate aficionado.”

“Then what are you doing buying chocolate bunnies?”

“I like the ears.  The ears are the best.”

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