Bite-Size
Chocolate.
Large quantities of chocolate.
Large quantities of cheap, melting chocolate to munch during the worst moments of exam stress.
There are several theories concerning the appeal of chocolate, most of them - admittedly - revolving around sex and/or pheremones. Everyone has their own preference - light or dark, sweet or bitter, Cadburys or Galaxy. For what it's worth I've always plumped for the dark, bitter and ooooh so expensive brands. On the other hand when I visited some friends stranded in China over the holiday, they raved over the 1.5 kilos of Cadburys Milk shipped in my hand-luggage (is there a duty-free limit for chocolate?).
But I digress. What is 'good' chocolate? One good indicator is the percentage of cocoa solid. The more cocoa the more intense - and bitter - the flavour. It also makes the chocolate smoother, brittler and gives it a lower melting-point - all crucial to the tanatalising 'mouth-feel' of quality chocolate.
The amount of cocoa actually be surprisingly low - less than 30% for your bog standard bar. However real chocoaholics don't generally take less the 70% you find in posh brands such as Lindt Excellence. This is pretty darkness, although Maison Blanc do sell dinky little bars of Michel Cluizel which come in at 99% - heart-stoppingly bitter for most palates, but worth a try to experience chocolate au natrel.
Anyhow, probably the best way to experience chocolate is as truffles. These are actually damn simple to make, consisting of equal quantities chocolate and double cream melted together. Unhealthier than an extra-large doner, but a damn sight tastier...
Chocolate Truffles (makes about fifteen)
100g dark chocolate (the more cocoa content the smoother the truffles will be)
100g double cream or creme fraiche
i) Melt the chocolate in your friendly neighbourhood microwave - zap it for fifteen seconds at a time, stirring in between. Stop before it has completely melted and let the residual heat finish the job.
Resist the temptation to avoid the stirring bit. This will lead to the chocolate burning, forming an interesting looking crust on the bottom of the bowl and possibly beginning to breed. Try not to redecorate the kitchen with molten chocolate. Your scouts/housemates will not approve.
ii) Add the cream bit by bit, stirring constantly. Chill for an hour.
If the cream is added too quickly the chocolate may separate into solids and oil. If (when?) this happens stir like a monomaniac until it is mixed again. Re-read the above note about mess.
iii) Shape the mixture into (chocolate truffle-sized) balls with you fingers and roll in cocoa powder or hot chocolate to stop them sticking. Stick in the fridge to firm up.
Beware the chocolate melting in your fingers. Beware large, sticky brown fingermarks plastered across the kitchen. Beware 'accidentally' munching too many of them. At once.
iv) For flava variations try adding powdered hazelnuts, cinnamon, instant coffee or a teaspoon of strong tea (?) to the mix.