Sometimes I feel like an animal at the zoo, or maybe the aquarium, in that I have to bribe myself to do things. This is particularly pronounced on beautiful sunny days when I’d rather be running around outside, but am sitting inside staring woefully at a computer screen.

You know how you can train a dolphin to do flips in exchange for, I don’t know, sardines? Way back when, I trained myself to work by rationing out bits of chocolate at set times. During university, I ate an M&M every time I finished reading a page. Sometimes when I was feeling crazy, I’d switch to peanut M&Ms, or – gasp! – Skittles.

Clearly, the grown-up equivalent is to bribe myself with nice chocolate.

It’s tricky, though. I have piles of beautiful artisan chocolate that might as well have been made by the hands of blue-haired pixies, and it seems like such a shame to “waste” it by using it as an absent-minded chocolate bribe. I tried buying high-end grocery store chocolate, thinking it would be okay…and sadly, it isn’t. I’ve ruined myself. It all tastes like wax and sugar to me.

It’s gummy bears and jelly beans from here on out.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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3 thoughts on “Bribery”

  1. I feel your pain 🙂 I remember years ago offering a Belgian friend a Hershey Bar and being absolutely befuddled when he refused it saying, why would I want to eat wax? They next day he returned with a piece of Belgian Chocolate for me to taste and I was forever ruined.

  2. Vivian – ignorance is bliss, right? The more I learn about chocolate, the pickier I get. I won’t complain, though. I has been (and still is) lots of fun.

    Nancy – it’s never too late to start. You still have that pesky thesis to write, no?

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