The Cadbury’s Dairy Milk chocolate bar, enclosed in a shiny purple wrap with gold and white lettering, is still my all-time favorite chocolate. As a child growing up in the late 80s, a Dairy Milk in hand was the ultimate treat. It’s my Wonka Bar. I would carefully open the wrapping and rip into the silver foil to unravel the deliciousness inside. I would then break apart a single square and pop it into my mouth. It would slowly melt away. Its velvety smoothness fills my senses with a feeling of completeness. Before the feeling fades away, I would pop in another square. Those days were always perfect.
They don’t taste the same anymore. Cadbury’s has since reduced its size and changed its composition. But my memory of their original chocolate bar will remain forever intact.
We all have our chocolate stories. As part of this debut short flash writing series of Impromptu Prompts, three writers share theirs. Enjoy!
Chocolate, A Love Language
by
Chocolate is not just a sweet indulgence; it is a decadent emotion that stirs the soul and ignites the senses. The mere mention of chocolate evokes a symphony of emotions, from the comforting embrace of nostalgia to an exhilarating rush of excitement. Its luscious taste and silky texture weave a tapestry of pleasure that transcends mere consumption. Chocolate is a love letter penned in cocoa butter, a balm for the weary heart, and a celebration of life's sweet moments. It is an experience that lingers on the palate and in the memory, a testament to the power of indulgence and the richness of emotion. Chocolate is not just food; it's a feeling, an experience, and a delicious escape from reality.
Chocolate, A Fond Memory
by
I was first introduced to Roquefort cheese at the home of a Parisian who had invited Richard and me to dinner. It’s a really intense, really salty cheese that you can’t just take a bite of; you have to put just a little bit in your mouth and let it melt. It was Richard’s idea, for dessert on one of our many broke-in-Paris picnic lunches, to follow that little bit of Roquefort with a little bite of really good chocolate, like a dark chocolate Lindt bar. Years later, I have tried to introduce the combination to a new love in my life. I chose the very best Roquefort. I know it’s fancier than the one in Antoine’s dining room. Far fancier than the generic brand Richard and I bought at the Carrefour and shared while walking around the 13th arrondissement. And the chocolate, the exact same brand and flavor. But it just tastes like Roquefort and chocolate. I’m ashamed that I can’t make it taste like more. The Roquefort has since melted in its paper wrapping, the half-eaten chocolate bar is in the bread box. I guess I won’t be enjoying that combination again.
Chocolate, An Intimate Affair
by
Mosquitoes love me, which makes me hate them. So how did I spend four months in the Central American jungle and come away with an appreciation for mosquitoes? Chocolate! While in Costa Rica, I took a coffee and chocolate tour where I learned an interesting fact about chocolate. The main pollinators of chocolate plants are mosquitoes. The blooms are so small that other pollinators have a difficult time accessing the pollen and mosquitoes are built for the job. While it is possible to hand pollinate, it is very time consuming and costly. So, the next time you think about swatting away a mosquito, ponder the good they might be doing in the world and then give yourself a chocolate treat instead!
What your chocolate story? Share in the comments below.
Stay tuned if you would like to participate in the next impromptu prompt writing. The submissions may be fiction or non-fiction, but has to be short essays of 100-200 words in length to qualify. It’s free for all.
The prompts, released every weekend, are designed to be a welcome distraction for you to take a break, to help you get out of a rut, or simply for the fun of creative writing. If the prompt triggers a thought or a feeling, just start writing.
Story narrated by: