99% Chocolate

I was just beginning an entry on BBQ Tofu (I'll write that entry in a moment) when I decided to break off a chunk of the 99% Cocoa Lindt bar my brother and sister-inn-law gave me a week ago during my visit to Albany. Talk about shock to the mouth. I haven't eaten much today, except a few strips of dried mango, so my mouth was totally unprepared for the bitterness of the chocolate. Even with a progression of 72% and then 85% cocoa chocolate, this stuff is strong. Still, once the initial shock subsided, I was surprised to discover that, after having eaten this stuff for the last week (I eat super small chunks) I'm starting to appreciate the flavor.
Part of me cringes at the idea of needing to learn to appreciate flavors hidden deep in food that a priori seems nasty. Still, it seems to be a socially popular pastime. For instance, people sit around talking about scotch -- which to the untrained mouth tastes (in my dads words) like turpentine. Or they talk about smoked fish, or strong beer... all of which at first attempt are generally nasty. To further illustrate this point (if there is one), I brought cheese to a friend's new years eve party last night. The cheese which elicited the most interest, both as far as discussion and eating, was the super stinky garlic/rosemary cheese which I brought (I'm pretty sure anyone who eat from this block of cheese, or even touched the rind did not receive a new years kiss --- unless from another stinky cheese eater).
Anyway, I don't want to ramble, but in conclusion, lets all get together and talk about 99% chocolate.