I will give no chocolate at the festival the burden of being my favorite. Every new, bar at every new booth made from relatively “familiar” or different beans, each had its own own distinct flavor profile and inherent, yet subjective value. On that particular day I found my palate preferring nutty, rich chocolates with subtle yet prominent secondary flavors. Taza Chocolate, from Massachusetts, my own home state, is a company that makes delectable confections, boasting top notch flavor and a distinguishing stone ground texture. Despite the familiarity offered by Taza and the incredibly smooth samples of Raaka Chocolate the Theo Chocolate company really opened my eyes to the beauty of milk chocolates. The two flavors that attracted me to the booth were not heavily advertised, but my subconscious was working well for me when I pulled the words “spiced chai” out of the calamity. I immediately made my way there and asked as humbly as possible for a piece of both the spiced chai and the curry coconut flavors, both only 45%, about 30% under my normal preference. I was unaware of the percentages when I took my first bites, but as I swallowed the warm liquid confection I swallowed any prejudice I had against milk chocolate. The chai flavored bar was the more prominent of the two, and all I can say is it did its job and more! The chocolate flavor that I look desperately for was entirely there: nutty, deep, and perfectly sweetened to balance. Complimenting this deep chocolatey experience was the fragrant, warm spice of chai… this is a chocolate that made me imagine and fuse (for the better) the complex creamy hot chocolate of my childhood and the delicious and healthful spice of chai made with love.