AFTER ALMOST a decade of eating my way around Thailand, where I moved from the Netherlands in 2013, my tongue is no stranger to the briny bitterness of the curries of the north or the tamarind tang of southern gaeng som, the sour fish soup. It wasn’t until recently, however, that I had my first bite of something I’d not yet tasted in hthe Thai terroir: chocolate.
On a steamy morning
