One of the best things about having an awesome, intelligent, enthusiastic, supportive, and generous PhD supervisor who knows you really well is that you have a PhD supervisor who is awesome, intelligent, enthusiastic, supportive, generous and knows you really well.
How do I know this?
I know this because my PhD supervisor not only encourages my academic work and tells me to have faith in myself, but brings me chocolate from his travels.
It’s kind of wonderful. The following is one of my supervisor-given lovely chocolates.
El Rey Apamate 73.5% Chocolate Oscuro
When I was in America in 2007-8, I was blown away by El Rey’s Icoa white chocolate. El Rey’s Icoa is one of the only white chocolates in the world that uses undeoderised cocoa butter. This means that the bar actually tastes like chocolate, unlike most white chocolate which taste of naught but milk, vanilla, and sugar.
I was rather keen to find out whether El Rey’s dark chocolate would be equally impressive in its own right.
The three words that best describe this chocolate (if I had to pick only three) are fruity, subtle, and light. Even at 73.5% cacao, this dark chocolate is not at all bitter, acrid, or sour. In fact, if El Rey’s Apamate was a fictional character at a party, it would be the unassuming and demurely-dressed girl in the background who smiles at everyone, has a couple of dances with relatively attractive men, never puts a foot wrong, and probably irons her nightgown before she goes to bed.
The aroma of this chocolate is predominately sweet cocoa but also has hints of caramel, muscovado sugar and, surprisingly, charcoal. The fruitiness isn’t immediately apparent in the aroma but comes through strongly in the taste, as lychee, white peach and sweet pineapple intermingle with subtle notes of butterscotch caramel.
Each time I tasted this chocolate, I was pleasantly surprised by its ability to blend complexity with subtlety. The light fruitiness and sweetness of the cacao, combined with the chocolate’s overall lack of acid or bitterness, makes for an easily-likeable chocolate that I’m sure would suit people who like dark, but not super-dark, chocolate.
And now I should probably go work on that “PhD” thing…