A more measured approach to chocolate (HA!)

Every Christmas, I promise myself that I won’t overdo the chocolate. But by December 15th, my limbic brain seems to take over and I go crazy. This holiday, I’m going to stop the madness by focusing on quality rather than quantity. It’s theoretically do-able, now that even mass brands, such as Hershey’s and Cadbury’s, are turning out specialty and dark chocolates that are heavier in cocoa content and have interesting additions such as ginger and cranberry. These are pretty good, but I’m more tempted by Green & Black, which makes gorgeous chocolate that’s now widely available. As a bonus, it’s also responsibly produced and organic. Having said that, very occasionally bigger is better, so I always buy a 300 gram bar of President’s Choice milk chocolate ($4!!!) and chop it roughly to add to some of my shortbread (I can hear the shortbread purists gasping in horror!)

If you’re looking for a relatively cheap and very cheerful way to enjoy chocolate with friends and family, consider hosting a chocolate tasting party. I have one planned for the weekend and I’ll report back here on my bash — ­ that is, if things don’t go awry and find me lying in a torpid chocolate stupor long into next week. In the meantime, here are a few tips for hosting your own party:

Buy a variety of chocolates, but don’t go much beyond six - you don't want to overwhelm your tastebuds

Arrange bite-sized pieces of chocolate on a platter going from lighter to darker. Generally speaking, the darker the choc, the stronger the taste, so you want to leave the big guys for the end

Give everyone a small pad and paper to make notes about the different chocolates - a bit silly, but fun. Of course, you have to compare notes

Have chocolate at room temperature

Encourage guests to savour the chocolate, and let it melt a few minutes on the tongue for a bit before swallowing

Have a “palette cleanser” available between bites – a light bread, such as a baguette, world work. Lukewarm water should also be available. For tips on pairing wines and beers with chocolate, check back here on Tuesday, when sommelier Sarah Goddard shares ideas on pairing drinks with plain chocolate and chocolate desserts — I’ll also be talking to  the choc expert at Longo's about their Origins Belgian Chocolate line, and have some yummy-licious recipes.