Intelligent Indulgence

I'm a recovering chocoholic. Once upon a time I could scarf down bars of high-fat milk chocolate that a friend would send me from Europe. Lindt bars with different fillings and Ritter Sport bars had a particularly short half life once they arrived to my home. My self-discipline disappeared as I tore into their elegant and shiny wrappers and mindlessly masticated the contents. In a bit of perverse logic, I convinced myself to quickly consume them so that they wouldn't be around to tempt me.

I wasn't always like that. As a child, I was able to stretch my stash of Halloween candy for up to six months. Back then, I knew that my parents would not budge and buy sweets the rest of the year so, like a squirrel, I'd hoard the stuff for a long New England winter. Perhaps it was this childhood "deprivation" that led me, in later life, to overindulge in sweets, particularly chocolate. And I'm sure I got hooked on the caffeine, theobromine and phenylethylamine and the other compounds found in chocolate, not to mention the sugar, which sent my energy level skyrocketing, and then plummeting. For a time I must have found this sugar-induced roller coaster ride exciting, if not addicting, but over time it was becoming increasingly difficult to manage my chocolate-enhanced moods.

Fast forward to September 2007, when I moved into my current apartment. I decided to treat this move as a fresh start, a chance to nurture some new habits and to discard some unproductive ones. I decided that I would not bring into the house any sweet edible substance that might pose the risk of overindulgence. In other words, jams, jelly and maple syrup were OK, as I consume these in moderation, but ice cream, cookies, cakes and candies were most definitely not OK. And I honored this rule for a few months until it became very cold and very dark, and I was convinced that I couldn't survive winter without the help of hot chocolate. Bringing sweetened cocoa powder into my apartment turned out to be a mistake. I'd typically drink the hot cocoa in the evening, and the caffeine and sugar would conspire to make it difficult for me to fall asleep at night. And even that little bit of sugar started to feel addictive.

And now I will get to the point of this posting. A fellow I met at my retreat told us about Dagoba chocolate, which he eats as part of his breakfast. Intrigued, I found some on sale at Whole Foods and promptly fell in love with this intelligent indulgence. Dagoba means temple of the gods, and the unfussy label, in addition to clearly stating the cacao content, subtly declares that Chocolate is sacred. Indeed. I first sampled the Xocolatl, a dark chocolate bar infused with cinnamon and enough chili to kick up some heat in my mouth. Its complex flavor demanded that I slow down to savor it. One segment of the bar was quite satisfying and I was not tempted to commit the sacrilege of carelessly consuming the whole thing at once. I also tried the Mon Cherri, which has hints of berries and vanilla. And tonight I have enjoyed some of the Lime bar, dark chocolate with lime and macadamia nuts. I get the most out of the experience if I treat the chocolate like a fine wine and take the time to appreciate its aroma before putting it in my mouth. I never knew mindfulness meditation could taste so good.