[DanBC]

Texture is an important part of the experience. Mouthfeel is something that they test for.

In the UK try a bar of Cadburys and a bar of Galaxy. To me the Cadburys bar is grainy and the Galaxy is smooth. Other people may feel Galaxy is greasy, I guess.

Neither of them have the 'snap' of a good chocalate.

My favourite used to be Michel Cluizel. There's a bit of a problem with high end chocolate, as there is with audiophiles or wine tasting. "It sounds nice" or "it tastes nice" are all that matters (after you have a minimum quality) but high end products make odd claims. I am doubtful of the effect of 'single plantation beans' on the end product. I'd like to see double blind trials on that.