prompter: Tony's chocolate is currently my favourite chocolate barnd in the uk. Cadburys and others seem to have a minty after taste. what could be the cause of this ?

assistant: Taste of chocolate is a matter of personal preference, and what one person considers to be a minty aftertaste may not be noticeable to someone else. If you enjoy the taste of Tony's chocolate and find that it doesn't have a minty aftertaste, then it may simply be a matter of personal taste. Some possible causes for the minty aftertaste in some chocolate brands can include:

* Use of natural or artificial mint flavoring
* Quality of ingredients used
* Processing methods
* Storage conditions and age of the product

prompter: How does storage and age affect chocolate?

assistant: Storage and age can have a significant impact on the quality and taste of chocolate. Chocolate is a delicate and complex food that is highly susceptible to changes in temperature, humidity, and exposure to light.

When chocolate is stored in high temperatures, it can cause the cocoa butter in the chocolate to melt and rise to the surface, which is known as "blooming." This results in the chocolate having a white, powdery appearance and a gritty texture. Similarly, storing chocolate in a humid environment can cause the sugar in the chocolate to dissolve, leading to a dull appearance and a loss of flavor.

In terms of age, chocolate can also lose its flavor and texture over time. As chocolate ages, the cocoa butter in the chocolate can go rancid, resulting in an unpleasant, stale taste. This is why it's important to consume chocolate within its recommended shelf life and store it in a cool, dry place away from direct sunlight.

In summary, proper storage and age are critical factors that can affect the taste and quality of chocolate. To preserve the flavor and texture of chocolate, it should be stored in a cool, dry place away from direct sunlight, and consumed within its recommended shelf life.

prompter: How would one go about creating chocolate that lasts for a long time? Assume this person is a typical consumer, with access to typical home equipment and ingredients.

assistant: Depending on the storage conditions and how long it's aged, the primary affects are likely to be either blooming or rancidity.

Bloom is the separation of cocoa butter from the other components, which results in a white coating over the chocolate that is generally still safe to eat, but may have an unappetizing appearance and surface texture. 

Rancidity on the other hand occurs due to oxidization of the fat molecules and results in not only a change in the chocolates color, but a unpleasant smell and taste.

assistant: Are you sure you didn't try mint chocolate? I haven't heard of people sensing a minty aftertaste on regular chocolate, so I can't help you much here. Perhaps you could try describing that minty aftertaste in other words?

prompter: I felt a chill on my tongue with the minty taste.

assistant: Ah, I see! It sounds like the chocolate you tried may have contained a mint flavoring or extract. Some chocolate brands add mint as a flavor to their chocolate bars, either as a primary flavor or as a complementary one. Tony's chocolate doesn't contain any mint, so that could explain why you don't experience the chill on your tongue when you eat it.