With Easter nearly upon us, lots of chocolate-eating is on the horizon. But did you know the flavour and shape of the chocolates you prefer can reveal your personality type?
"Chocologist" Murray Langham tells Kathryn Ryan about the psychology of chocolate selection.
Photo: Schoc Chocolates
Murray Langham, the founder of Schoc Chocolates Photo: Schoc Chocolates
A person who goes for hard caramels tends to be quite black-and-white, Murray says.
"The hard caramel is always someone who likes to know they're right, makes lists and crosses things off when they've done them. If they get an issue they're like a dog with a bone. They'll get to the bottom of it one way or another."
People with a taste for coconut like to keep things moving.
"Coconut people are usually into music, rhythm, arty sorts of things and go with the flow. They might meditate when they're in movement - doing the housework or the lawns."
The shapes of the chocolates we are drawn to are revealing, too, Murray says.
Salespeople often go for triangular chocolates.
"They can get themselves into some sticky situations but they can get themselves out because they've got the gift of the gab."
People who prefer round ones are more social and those who opt for oval-shaped like to live "beyond the boundaries", Murray says.
Square-shaped chocolate fans tend to be more practical.
"They're usually the ones who actually move the furniture when someone has an idea of shifting the office around or they're reading the manual."
Easter offerings from Schoc Chocolates Photo: Supplied
Murray and his team of three chocolatiers make a range of handmade chocolates from sustainably sourced cacao beans at Schoc Chocolates' production studio in Greytown.
Over the years, they have won many awards and last year were named New Zealand's Favourite Artisan Chocolate Company.
The Schoc range includes savoury flavours such as the popular Curry & Papadams. One of Murray's favourites is Apricot & Rosemary which was inspired by chicken stuffing.
He's excited about a new chocolate tablet made with crispy pieces of dried kūmara that will be released for the new Matariki public holiday this year.
