So my current favorite chocolate is dark with loads of cocoa, on top of that it’s good for you…

Well, in small quantities. I subscribe to the view that coffee and chocolate, and wine, are healthy. I know I feel better. That of course, is in moderation.

So on Sunday ’snack afternoon’, one of those post-pasta snacks was 2 squares of Lindt Mint Intense.

Lindt, especially the high cocoa versions, get the basic flavour cues of chocolate right.

Lindt Mint is indeed intense, with strong cocoa and strong mint flavours. I can taste a little aniseed flavours. It tastes good when mixed with unusual taste sensations like savories or whiskey. And the best is, 2 squares of Lindt are as satisfying as a bar of sweeter chocolates.

As a confession, I don’t mind a piece with the after-dinner remnants of a glass of Merlot or Cabernet Merlot. The plummy flavours, to my palate at least, mesh with the minty chocolate. It helps if there is an undercurrent of mint in the wine itself.

Lindt Milk chocolate is not my favorite, I prefer some German and Austrian chocolatiers.

And when I’m talking chocolate, I’m no longer talking supermarket blocks like Hersheys or Cadbury. Cadbury and Hershey in the USA are so sweet as to be inedible and Cadbury in Australia is getting sweeter, and has less cocoa flavours.

So Lindt Mint Intense or 70% Cocoa are my choice in the super market aisle when chocolate shopping.

And dark chocolate is healthier, and it is easy to eat less of a strong cocoa flavour than a sweet syrupy chocolate. I love my dark chocolate.