He would describe in lurid detail how the flakes of tsokolate covering the small irregular lumps of his treats would slowly dissolve onto his taste buds sending sickly sweet shivers down his spine … the tsokolate amerikana enrobing the creamy truffle filling would finally explode upon his tongue and ooze a sickly, sugary viscous mixture of liquid cream, kakaw and butter. His choices were lavish: white tsokolate with thick buttery filling and chipped flakes, double cream and Jamaican ram encased in a dark tsokolate dressing, satin smooth champagne gatas tsokolate dusted in lavish layers of powdered...
continue reading...