
I was given a box of chocolates the other day. The chocolates were made by Lindt, something I thought you found in a First Aid box.
Inside was the list of contents. Some of the descriptions were so long, Tolstoy could have written them. By the time you’d read what was in the box, you’d have lost your chocolate craving and not worried about ordering a higher potency of Statins.
At Christmas, inside my Balham flat, there would always be the obligatory tin of Quality Street.
Inside the lid, there’d be a chart showing which chocolates were inside: “Fudge”; “Coconut Éclair”; “Toffee Finger”; what it didn’t say was: “Flown, First Class, from the cacao fields of Mexico; fermented, dried, roasted and grinded for your delectation and mixed with hazelnuts (because, hazelnuts seem to feature in every chocolate these days) and lovingly shipped from Turkey”.
All I need to know is, IS it a COFFEE CRÈME?
But what if you’re colour blind? You really don’t want to be mistaking a Strawberry Cream with a Toffee Penny. It’d be like eating a giant handful of Revels – your palette wouldn’t know what day of the week it was; would it be hard or soft and would you be needing an emergency dentist’s appointment later that week?.
But one thing, which has remained the same is: at what stage do you start tucking into the second layer? Probably when there are only Praline Surprises left on the top.








