From a chocolate maker’s website in France:
“Like a magic potion, chocolate is a source of intense, unique pleasures. In order to fully savor the desirable characteristics of a good chocolate, it should be consumed in a quiet environment. Chocolate unfolds all of its aromas and its ideal texture at a room temperature of about 21°C. Brilliance, roundness, intense flavors, the crunch of the brittle coating that gives way as you bite into it… these are the first forms of expression challenging the senses.”
Wow – I have not been appropriately savoring my chocolate’s desirable characteristics. I just eat it.
A good question might be “Shannon, why were you on a French chocolate website?”
Well, why not?