Today I turned in my last papers of the semester, meaning I’m done with my first year of grad school!! Since I’m now half a librarian, I can recommend the beginning of a good book to you! Plus some other stuff I learned in school that isn’t applicable to the real world! Yay!
I decided the best way to celebrate would be to buy chocolate from Miel Bon Bons, the classy “patisserie & confiserie” in Car Mill Mall. I’ve definitely wanted to check out their chocolates before, but was always intimidated by the extreme fanciness. I am just a humble grad student, albeit in the finest flip flops the mens shoe section of Target can provide (I have abnormally large feet). Nevertheless, today I felt I deserved it. In the end, Steven and I decided upon three.
Steven chose the one on the left, as you probably could have guessed from its lack of prettiness.
The ugly one on the left is a muscadine truffle. Apparently a muscadine is a kind of grape. It was DELICIOUS, essentially what Chocovine wishes it tasted like. The one on the right is sea salt caramel, equally delicious and rich, not annoyingly sticky like most caramel. Then, the weirdest one:
The purple one: clearly the best
Pineapple basil flavored! I know, weird. But oddly good. The pineapple provided a smooth background taste, whereas the basil and chocolate mingled in a nice blend I wouldn’t have expected. Yes, it was kind of strange to be eating basil in dessert form, but I’m not going to argue with purple tastiness.
Fanciness well earned!
Yum!
That muscadine thing was definitely the tastiest chocolate I’ve ever had. It’s all I can think about now!
So, you are now half a librarian, eh?
What is the other half?
Next trip to Charleston, bring some fancy chocolates, please. I’ll pay you back.