A hint of clove and orange peel
and even cedar, maybe,
are some aromas in the meal
I'm giving to my baby,
a chocolate feast that's made from beans
that come from giant pods
of cacao, fit for kings and queens
and even for the gods.
No rough astringent forestaro
will mar the fragile taste,
which must be trinitario
or else criollo based,
for only these provide the joy,
impossible to measure,
that clings likes kisses and won't cloy,
and sweetly spoil the pleasure.
Once beans are roasted well and cracked,
the essence of the nibs,
intensely, darkly, flavor packed,
can pass between your lips,
unsweetened till I add my own
ingredient, which is this,
a special one for you alone -
a chocolate-covered kiss.
Florence Fabricant writes about the complex flavors of chocolate in 'The Intense Pleasures of Dark Chocolate' (The New York Times, December 16,1998) . She deplores the forestaro bean from Brazil and West Africa, the equivalent of robusta that dominates the coffee business. Trinitario from Central America has a more pronounced flavor but criollo, from Venezuela, Central America and Indonesia, is the richest and most fragrant, but also the rarest and most costly. The brands she recommends include Lindt Excellence, Michel Cluizel Amer Bru, Scharfen Berger Bittersweet and Valrhona Le Noir.
12/15/98
This poem has not been translated into any other language yet.
I would like to translate this poem
Very nice.. The name called my attention, i LOVE chocolate :) best wishes, ana