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  • I'd like to recommend that the people who wrote the negative reviews try having their tastebuds electrocuted to bring them back to life if they don't like DB. David Bacco equals chocolate. I love the smooth, shimmering, hard chocolate shells - their luster makes them look more like jewels than food. Topaz, emerald, rose, metallic golden sheens, each one is so attractive, like a tiny edible work of art. And the shapes! Like a giant cut gemstone, or a slanted trapezoid, or a bundle of slender filaments! And of course I also love the creamy, bizarre flavors that meld beautifully together. It's like getting a chocolatey punch in the face! There is one that is milk chocolate and bleu cheese, and it's delicious. So is the Szechuan peppercorn, the firey ginger nut. My favorite is the passion fruit. Or the aphrodisiac for her. Or the Tahitian Vanilla. Some people are just complain-y because DB is expensive. You want a "normal" chocolate? Go to Godiva at the mall. Finally, it's really the ultimate place for a date. Going is a lot of fun indeed. I usually go with my husband after a nice dinner over at Restaurant Muramoto. They also make these crazy hot chocolates with spices in them, like the drinking chocolates that are unbelievably rich and served in espresso cups. Also a good place to take out-of-town guests for a little local jolt.
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