La Maison du Chocolat makes chocolate mousse:
Now, as we know, La Maison du Chocolat does everything well. This is an exception only in that it is good even for La Maison du Chocolat. Definitely one of the top-5 chocolate mousses in NYC. Woo.
So, while there, Angel and I got into an argument. I insisted that the best bon bon there was the Caracas -- Venezuelan origin. Angel insisted it was Akasambo -- Ghana origin. We had both tried both, and both liked both -- these are two of the best bon bons in NYC -- but we were both EXTREMELY insistent. So we did a blind taste test.
I predicted the result perfectly: we each preferred the other's pick.
Importantly, her taste set had Caracas first and mine had Akasambo first. Now this actually gave me a thought. I think, in chocolate taste tests, the first items tasted have an unfair advantage. Because when you first taste a piece of chocolate, you're like, "CHOCOLATE!!!" But then when you second taste a piece of chocolate and have to compare them, maybe you are like, "How can anything compare to that?" And then you eat it and you are like, "Oh wait, that is good. Hmmm...." But then you remember "CHOCOLATE!!!" and then pick that because your second reaction was not as excited.
Bottom Line: Chocolate NYC: we have some theories. Usually they are better thought out than this. But great mousse!