Yeah, I don’t get the problem. He’s just trying to get across the point of chewing just a small amount, instead of mashing it into paste. If you don’t think th

Yeah, I don’t get the problem. He’s just trying to get across the point of chewing just a small amount, instead of mashing it into paste. If you don’t think this makes a difference… even if you’re right, you’re wrong. As Serious Eats points out with their articles on Mexicoke[1] and eggs[2], our enjoyment of food is inextricably linked with our emotional perspective on where the food came from and how we’re eating it. The simple act of caring about how you chew a bar of chocolate actually increases your subjective enjoyment of it, even if a hypothetical double-blind experiment would show no discernible difference. You could immediately follow that tasting with another bar for which you give exactly opposite instructions: macerate quickly, trying to expose as much of the chocolate’s surface area as possible in order to maximize the evaporation of volatile oils. I would wager heavily that the explicit difference in instruction and focus on a different aspect of the experience would heighten the taster’s appreciation of both bars. [1]: https://drinks.seriouseats.com/2011/09/the-food-lab-drinks-edition-is-mexican-coke-better-than-regular-coke-coke-taste-test-coke-vs-mexican-coke.html https://drinks.seriouseats.com/2011/09/the-food-lab-drinks-e... [2]: https://www.seriouseats.com/2010/08/what-are-the-best-eggs-cage-free-organic-omega-3s-grocery-store-brand-the-food-lab.html https://www.seriouseats.com/2010/08/what-are-the-best-eggs-c...