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