By Serge Kreutz

If you are not kreutzing, you cannot properly enjoy chocolate.

This is obvious because chocolate is the food that is slowest of all in satiating the taste buds.

If you eat (conventionally, not kreutzing) raw carrots, or bread that came out of the oven three days ago, you will stop eating as soon as your stomach signals that it is no longer hungry. You will just eat the amount of food required to meet your energy needs.

It’s not like that with chocolate. When you will have swallowed what would be enough calories for working a day in the fields, or a quarry, your mouth will still crave for more chocolate.

And even when non-kreutzing chocolate lovers eventually interrupt their sessions, they do so not because they have had enough of the taste but because they feel guilty about all the calories they are ingesting.

But I eat chocolate, Serge Kreutz style, until I get bored with it. That doesn’t happen quickly. And the refractory period is short.

So I can easily go through a kilo of chocolate in a day. Anyway, I am of ideal weight, and a kilo of chocolate a day won’t make a difference, haha.

And because I am not handicapped by an unclear conscience, I play with chocolate even more than I play with other food.

Yes, chocolate goes very nicely with coffee. I like my coffee strong and pure. No sugar, no milk, not even vanilla. All of those only tune coffee down.

Take your sip of coffee before you put the chocolate into your mouth. Strong coffee has a lasting aftertaste, and it carries over into the chocolate and enhances the flavor.

On the other hand, don’t sip coffee immediately after your mouth melted chocolate because the coffee will rinse the chocolate flavor.

Typically, during my chocolate sessions (more often than once a day), I mix five or six different kinds… or as many as I have on hand.

I always include dark chocolate and milk chocolate in my sessions. Dark chocolate has a great flavor but is not creamy.

Now, the trick is to create two layers. The lower layer is some creamy milk chocolate, and the upper layer is a thin plate of dark chocolate.

When you put this into your mouth, you have a double sensation. Some of your taste buds will be excited by the creamy texture of the milk chocolate, and neighboring taste buds by the delicate bitterness of the black chocolate.

Let this double layer chocolate travel through your mouth. It feels like playing a piano. A black note here, then three white notes, followed by two black, and so on.

It is important that you do this with two distinctly different chocolates. Mixing the milk chocolate and the black chocolate during production in the factory will not have the same effect.

I do many other pairs of tastes, and I often do sequences of different pairs. You should also try the following:

Fine black chocolate with raspberry jam.

The raspberry jam must be proper quality. Not overly sweetened.

Raspberry jam, in the opinion of my taste buds, goes better with black chocolate than any other jam. When I use jam with toast, I prefer black currants. But black currants do not harmonize with chocolate as well as raspberries.

For optimal taste pleasure during a chocolate session, switch often among different varieties: a sip of coffee followed by a piece of milk chocolate with a dark layer, a sip of hot water, then again a sip of coffee, this time followed by vanilla-flavored white chocolate, a sip of hot water, a sip of coffee, then a piece of black chocolate covered in raspberry jam, or maybe hazelnut cream.

I can go on for an hour or more. Enjoy. Anyway, kreutzing means minimal calories, and for sure no weight gain.