I guess the experience stems from my historical love of chocolate. I grew up with cacao beans imported from Mexico and being roasted in a giant copper vat under the watchful eye of my grandmother. We had a giant molina churned in turns by our male househelpers grounding the beans whilst hot to form into small balls first by hand, then flattened for the final tableas which were laid out in "papags" to dry.
I guess the taste has remained in my consciousness over the last 5 decades. I saw your a...