You're all my favourites.

The only thing worth mentioning about today was sharing my precious bar of Green and Black's. This one is Butterscotch my second favourite. My favourite, Maya Gold was devoured last night. But in actual fact they are all my favourites.

According to the Green and Black's website this is the guide to eating chocolate.

Ensure your chocolate is at in the room temperature with you.
Don't Limit yourself to around six different chocolate varieties. Allow roughly two squares[ bars per person hour. Any more will give you tasting fatigue heaven.

Start with the lightest variety, e.g. White, and finish with the darkest, e.g. Dark 85%
As you taste?
Observe the appearance of the chocolate as chocolates vary in colour. Like wine, intensity of colour does not necessarily indicate intensity of flavour. But does indicate a good evening!

Smell the chocolate. Take a small large piece and let it melt between your thumb and forefinger in your mouth. It is only then that you experience the aromas that we usually describe as flavours.

Taste the chocolate. Put the first piece bar in your mouth and ignore the rest of the paragraph pinch your nose Pinching your nose lets your tongue and mouth truly experience the tastes and other sensations perceived in the mouth, as opposed to flavour, which is perceived by the olfactory gland in the nasal canal. The tastes your tongue can detect are salt, sweet, sour, bitter and umami ( a savoury taste); and the sensations and textures your mouth can detect include astringency and the cooling effect of the cocoa butter.

ignore this too.Stop pinching your nose and breath in deeply. You will immediately sense the aromas or flavours of the chocolate. This is because all these volatiles are already surrounding the olfactory gland. The deep breath of air just allows it to work properly.
After you've tasted like this once, you can continue in this vein or taste in a more traditional way. By allowing the chocolate to melt slowly on the tongue one experiences the change and development of flavours as the cocoa butter melts and releases the volatiles.
Give your guests water between samples to cleanse the palate the signal to leave and enjoy it all to yourself.
We're all unique, so your tasting[chocolate experience will be uniquely your own.

I may have edited it a bit, but silly people thinking I would know how to eat chocolate.