Mr Chocolate always said that he had chocolate immunity.

That is, he can eat a vast quantity and have no ill effects from it. No effect what so ever. Having been on quite a few long car journeys where I’ve been the chocolate supplier to the never-ending opening mouth. Yes, I think I could vouch for the fact he can put quite a lot away and still having nothing to show for it.

Not me though, if I have too much I know about it. Heart rate goes up, tongue goes a little odd. One square too many? Yes, I think so.

Not Mr Chocolate though. Dark, milk, white, they’re all there. The household is a sad and sorry one if it looks like we are down to our last 100 grams. The man likes to have options and he also likes to dip in to those options on a regular basis.

With that in mind, dipping into those options he did. Right before a chiropractor appointment. Thinking nothing of the couple of hundred grams of goodness he had just consumed before going in. He was a little startled to find the chiropractor finding a new point in his head that showed a spike in high blood sugar levels.

Were you drinking last night? she questioned…

Pffft, no way.

Have you had something quite sweet recently?

Uh ohh…

Perhaps a little chocolate this morning?

Busted. Chocolate immunity no more. It clearly was coming up on a point on his head and was there for all to see. Well for all canny chiropractors known for using corresponding cranial points anyway. His pancreas was clearly waving the red flag of, “I’ve just consumed rather a lot of good quality chocolate in order to get through the working day.”

Lesson learnt anyway. Mr Chocolate now knows, it’s a much better idea to eat that block and a half AFTER his next chiropractor appointment. That way chocolate immunity remains intact.

Everyday Chocolate Mint Biscuits

175g softened butter

110g (1/2 cup) caster sugar

1 tsp vanilla

1 tsp peppermint essence

300g (2 cups) plain flour

1/2 cup cocoa powder

Cream butter and sugar in a mixer until pale and fluffy. Mix in, vanilla and peppermint, then add remaining flour and cocoa.

Quick knead and roll dough between two sheets of baking paper, approximately 5mm thick and refrigerate until dough is firm.

Cut into shapes and bake at 180C for approximately 20 minutes.