Dessert

At the first bite, the thin surface layer of dark chocolate fissures haphazardly, yet miraculously holds the soft marzipan and madeira/plum jam filling together. Sweetness oozes coyly over the lip of the chocolate carapace, and the next bite must be taken more tenderly --- the better to savour you with, my dear. The marzipan's a gentle foil to the madeira's more demanding texture, but there's precious little of the latter and in a few more soft bites it's all gone: the last flake of dark chocolate, the final tease of filling, the end.

It's good having an Anthon Berg in the afternoon.

If anyone brings me some from Denmark in the near future, you will have my exquisite thanks and possibly some kind of cash reward that will make it worth your while. Thank you.