After Paul A Young's chocolates, everything else tastes sweet and sickly. And why is there such a thing about Belgian Chocolate with all the cream and sugar they put in them? I've recently tried The Chocolate Society (Elizabeth Street, London), L'Artisan Du Chocolat‎ (Lower Sloane St, London), Chocolat Chocolat (Cambridge). And P Young is still the best of the bunch. L'Artisan were still pretty damn good but there was too much emphasis on clever fruit flavours and still too sweet. Their Sea Salt Caramels stand out but can't match PY's. The rest were not really my style. And I think it is all about style. If you're selling to a clientele who were raised on Mars bars and Fruit & Nut, then premier source, high solids, chocolate is all just too, too adult, darling. The only thing I could find of interest in Chocolat-Chocolat was chocolate coffee beans. Still working on the perfect recipe for our Coffee-Chocolate-Tequila Martini. And still looking for a name for it. Equal quantities premium white tequila, Chilled expresso, Chilled chocolate liquor made from P A Young Aztec Chilli chocolate powder and a dash of vanilla essence. Well shaken with cracked ice in a cocktail shaker and served in an cold Martini glass. It's got the 4 Mexican devils of tequila, coffee, chocolate and chilli but El Cupachabra is already taken. "Cuatro Diablo" perhaps. Whatever we decide to call it, it's yummy in a very adult way.