I had oh boy did I wholly and utterly and sensually have that sweet, melt-in-your-mouth white chocolate and oh did it so wholly hit every spot I needed and wanted it to hit at that time! Oh, boy, did it make my heart knock at my sternum! But my tastes have changed: now I don’t need anything, and I want something less processed, something not quite as sweet, something that doesn’t melt too quickly. If it melts in your mouth and it’s sweet, it’s too easy to eat and will make you fat, soft, lethargic. Otherwise, you’re forced to find the goodness, derive, discern the goodness from a natural mess of true impressions. You’ll naturally come to appreciate even bitterness and rigidity—your sensation of bitterness will give way to richness, depth, complexity; your sense of crunchiness should need no transformation. Instead of calling it bitter, the refined palate calls it chocolaty, and instead of calling it rigid or hard, the refined palate calls it al dente all’inizio, nutriente e dopo. Just authentically chocolaty—no positive or negative connotation there, and so it is with people. No name is inherently positive or negative in connotation; no person is inherently positive or negative. The best you can be is honest in action at every possible moment, and the best chocolate is 85+% chocolaty.