There are many jobs people view as enviable, but one usurps all others when it comes to getting paid for pure indulgence. All in the name of work, of course, CitySeen caught up with a guy with perhaps one of the most coveted positions in the world - Chocolate Ambassador. Mysteriously named Marquis (a pseudonym of sorts), this sash and tails-wearing gentleman gracefully strode around the chocolate aroma-filled room, in the midst of exquisite chocolate cat sculptures, explaining what we should be looking for in really good chocolate.
Sitting in the Mandarin Hotel and tasting pastry chef Yves Matthey's sweetest recipes, the Marquis tells CitySeen: 'There is a science to making excellent chocolate, and I have been involved in judging some chocolate-making contests. Presentation, taste and texture are all important,' he said, taking a bite of his chocolate spoon. 'Fine chocolate should leave a lingering taste as well. You know, people talk about the science of making wine and chocolate is no different. The bonus with tasting chocolate for a living is that you don't have to spit it out when you're done.'
Marquis eats a lot of chocolate, but knows when to stop. 'If you eat too much it all starts to taste the same and you have difficulty distinguishing the flavours.'
However, the Ambassador, who is involved with the Conservatoire du Chocolat in France, admits that he has one of the best jobs out there.
'Not only does chocolate taste good, but it creates an endorphin rush which makes people feel good.' And he's carrying no extra weight. Lucky guy.
