Dark chocolate is the modernist classical music of foods

This is just so wrong

I have written before about the scam that is dark chocolate - how everyone really wants milk (and/or white) chocolate; but gets coerced, shamed, or indoctrinated into that inversion of enjoyment which is dark chocolate. 

Dark chocolate is the decadence of the over-indulged and satiated; and in this respect it is analogous to modernist classical music. 

Everybody who genuinely likes classical music, most enjoys and appreciates pre-20th century music of one sort or another - the music that came before Schoenberg and Stravinsky - whether from the renaissance, baroque, classical or romantic era. The music of (for example) Tallis, Bach, Mozart, Beethoven, or Wagner. 

However, when people attend or watch on TV a classical music concert, or listen to a classical radio station, they are nearly-always compelled to hear a significant percentage of "modern" classical music - relentlessly dissonant, atonal, or in some fashion raucous, or simply incoherent and mediocre. 

This is because the classical music producers, conductors, performers, and composers have - by the time they reach adulthood - gorged on pre-modern music for hours-per-day from early childhood until they are heartily sick of it; and they want nothing other than to hear good music subverted, twisted, mocked, parodied, or spoiled - hence the liking for "modernism" in music. 

Modernist music is the decadence of the satiated professional, being force-fed to the amateur and music-lover, in a spirit of revenge or sheer spitefulness. 

And the same applies to the chocolate chefs, designers, manufacturers, and connoisseurs; they have stuffed themselves with sweet milk or white chocolates until their palates crave bitterness, sourness or and salt. 

Instead of the smooth creamy texture of good milk/ white chocolate; they instead desire dry, powdery, brittle, even salty (!) experiences.  

But rather than do the rational thing and eat something else other than chocolate, something that gratifies their anti-chocolate desires; they instead ruin the chocolate. 

Instead of leaving ordinary people to enjoy their sweet and smooth chocolate - they spitefully demand to insert dark chocolate where it is not wanted:

In selection boxes, when they mix nasty dark with delicious mild/ whites. Or (when prevented) by encrusting or lacing or dusting the creamy-sweet milk or white chocolate, with the bitter-dryness of The Black Stuff. 

And it is the moderate, common-sense, chocolate-loving amateur who must suffer the consequences of the professionals' dark depravity.