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I usually like really strong flavors: fiery peppers, lots of garlic, old rich cheeses, powerful curries, peaty scotch, and so on. I've read sometimes that people who like really spicy food can't taste the subtleties of more delicate flavors, and I've wondered if that were true of me. I do like some delicate fish flavors, but recently my son gave me a couple of chocolate bars that were amazing in the attention required to savor the slight hints of very non-chocolate flavors, in spite of the power of the chocolate itself. Both are from Vosges--Calindia has just an echo of cardamom, almost more of a scent than a taste (probably actually is really a scent, not a taste) that you have to focus on before it gets overwhelmed by the bitter-rich chocolate, and Matcha, which is like the Platonic ideal of milk chocolate, only I want to taste it in tiny morsels to keep discovering the little elusive whisper of green tea.

Sorry to be writing a commercial! But have to say I'm glad these things are expensive--otherwise I'd be eating them every day, and then they wouldn't be nearly as much fun.