A Secret Affection

I have a great secret. And I am going to tell you because you are my good and faithful readers. In the past couple of days I have discovered a secret affection. It is one that I am nervous to admit, mostly because I carry a lot of pride and am nervous to look like a fool. 

Still, I must risk it. It is worth it (I hope) to come clean, finally about my secret affection:

Chocolate.

This may not seem like some great surprise if you don't know me. I mean, what ordinary woman doesn't like chocolate?  But honestly, I don't, or rather didn't, like chocolate until a couple of days ago. Don't get me wrong, my greatest affection still lies with vanilla, white chocolate, or whatever, but recently I have come to crave chocolate.

Now before you go inviting me to your choco-holic parties and trying to get me to eat chocolate cake, please understand that there are a couple conditions for my chocolate affection.

1. It must be refrigerated. I do not like room temperature chocolate. 

2. It can't be too sweet. In fact, semi-sweet chocolate baking morsels have become the object of my latest food affection. There is something deliciously bitter tasting about this type of chocolate. Something that tastes a little real. This is the kind of chocolate that is not afraid to talk back to me, that would never do anything insulting like melt in my hand. This is not the double-fudge, death-by-chocolate kind of chocolate. This is a handful of chilled morsels popped in my mouth in a visit to my grandparent's house. This is me shutting the refrigerator door and knowing that my grandparents will never notice the morsels are missing. This is a secret affection; well, not so secret anymore.