How to wear chocolate in January

Get yourself a package of Michel Cluizel's Noir Infini, 99% cocoa, chocolate pastilles (they call them minigrammes). The 1-kilogram bag is a mere 20 Euros at my store - affordable luxury. Dissolve them in milk (I use 3 teaspoons for 200ml, adding about a teaspoon of raw cane sugar. I do this in a teflon-coated pan to avoid excessive burnt-milk-pot-cleaning procedures). Stir with a whisk and bring to a very brief boil. Pour into cup. If you like, use a milk frother to whip it up further. You'll notice, though, that this chocolate has a voluptuous texture all by itself, usually achieved in such products by emulsifiers and thickeners. Cluizel does not use soy lecithin or anything else. The flavor is rich, full-bodied, intense, complex and immensely satisfying - and the 99% cocoa means you can individually temper the sweetness.
Now, put on a spitz of Lutens Borneo 1834 or Coromandel (my choices), Il Profumo Chocolat Amer or Amen/Angel, relax in your favorite compfy chair and revel in sensuous delight. If you really want to intellectually distract yourself from this sensory reverie, you can pick up Maricel Presilla's wonderful book on chocolate.