And you thought perfection can't be improved on...
Pistachio-studded, espresso-spiked, caramel-centered... tweaking chocolate to take it to whole new, decadent heights is a worthy pursuit indeed.
So news that scientists in Germany have been working on a molecular level – swish – to make the cocoa beans plus sugar equation even better is, naturally, music to our greedy ears.
By getting to grips with lecithin – the fatty substance that binds cocoa solids to the dairy in bars – they've uncovered how to develop the feel, aroma and texture of chocolate in the mouth for optimally delicious results.
The findings, published in Journal of Physics D: Applied Physics and conducted by researchers at the Technical University of Munich, might just mean an end to the standard trial-and-error approach to playing with chocolate.
To those nobly engaging in the discovery of the best damn box of treats possible: we salute you.