Chocolate's hard to shoot

I mean, really, have you ever tried melting it to the consistency that the syringe will take it up through a needle? Really?

To top-off our night in Findlay, we stopped at Dietsch Brothers Fine Chocolates and Ice Cream, where they have been working to exploit the two tastes all humans come hard-wired to desire: sweet and fat. Uummmmm...sweet AND fat in one tasty place, did I die, is this heaven? Can I live here forever? Alright, for you concscenti, I am more addicted to See's Candies than Dietsch's, but when in Findlay...you know the cliche. Because, when you gotta have a fix, even grandma's perfume will do. Glaring defiantly at me from the candy case was a small, yet curious, looking little milk chocolate-dipped square, with something strange on top.... The placard read Milk caramel with SEA SALT. Interesting, I murmured to myself, and anything interesting gets extra points in my book. So I bought a small assortment, you gotta have a base line in order to judge the unique and interesting, and I have been working my way through some homemade caramels, one plain, one dipped in milk, one in dark, and cleansing my palate in between with fresh-pressed apple cider. Their caramel is respectable; the chocolate serviceable. There are also two chocolate cherries (one milk, one dark) on the plate--we'll see how they taste later. And now the milk caramel with sea salt...sweet, caramel, chocolate, salty, unexpected bits of salt get mixed in and offer little bursts of flavor, another bite confirms the initial response...hummm...pretty good, not bad, their caramel really caries the show, and I declare it delicious.

NC