Chocolate tasting

When I enjoy chocolate, I never eat just one whole bar! What excites me is tasting a piece of chocolate made from beans harvested in Venezuela, compared to another piece made from beans harvested in Ugandan or Thailand or Vietnam and so on!  I also have fun seeing the effect of varying the percentage of cocoa. For example, chocolate made from Colombian beans with 100% cocoa content, compared to an 80% content, then 75%, then 70%. (By the way, always in this order, the highest percentage of cocoa first and then towards the sweeter stuff). Then I taste chocolates with the same percentage of cocoa, from the same origin but made by different artisan chocolatiers. In general, for a tasting, count the equivalent of a tablet (50-60 grams) but vary the origins, percentages and artisans! I always have a box of chocolate which contains around fifty open bars waiting for the next time when I feel like comparing them with other chocolates. Some people also like to pair chocolate and wine ,or chocolate and port or even chocolate and cheese! Give free rein to your imagination and discover this wonderful world of chocolate, a world where the complexity of flavors and textures is matched only by the imagination of the chocolatier!