Chocolate, in virtually any form, has been an addiction for as long as I can remember.
As a child, an untold number of those confectionery bars found their way into my body, along with your standard chocolate cookie, chocolate cake, chocolate ice cream, chocolate milk, etc.
Growing older I became more selective in my appetite for chocolate, and the types thereof, i.e., milk, dark and white chocolate, and the forms it could take.
Yes, there were still candy bars consumed while developing my choc-lover palette, especially, it seems, when chocolate had been combined with peanut butter (still a fave), but my taste grew the most when discovering the myriad ways my favorite flavor could be formed into incredibly savory cacao desserts, paired with, most often, a cabernet sauvignon or Bordeaux, but also with a fantastic double or triple espresso.
Two of my all-time most cherished choc-desserts are Chocolate Mousse and Flourless Chocolate Cake.
I do not think I will ever tire of tasting these two delicacies from any establishment I visit as I cannot recall a time I have even bitten into one and been disappointed or, worse, gagged (as I have when eating some other desserts I have tired over the years).
Fortunately, it seems, my zeroed-in choc journey will never end, for every Chocolate Mousse does not taste like every other Chocolate Mousse, and every Flourless Choc Cake tastes slightly different from all the others, as there are always slight variations a dessert chef will perform when creating their own version.
The pleasure is in the hunt, the anticipation and, finally, tasting the delectable and highly enjoyable chocolate dessert.
Over For Now.
Main Street One