Alex Rast wrote:

> This is the old Mexican method. It's common in Mexico (and it was ever
> since the days of the Aztecs, to serve chocolate with "atole" - which is
> exactly what I've just described, namely, warm, gruel-like coarse cornmeal.
> There simply is no more effective way completely to wipe out the taste of
> one chocolate from your mouth, so that you can taste the next one totally
> unencumbered by lingering flavours from the last one you tried. As usual,
> the natives had it figured out long ago - they had years to experiment and
> no doubt found out what worked over the centuries.

That seems unlikely to me. To clear the chocolate from your
teeth, don't you need to chew on something firm, like nuts?
I like cashews, as a bland nut, between chocolates. It also
seems to enhance the last few moments of a chocolate,
by mobilizing the last deposits of the chocolate from my
teeth. My standard procedure is to start chewing on the
pure chocolate, then as it's about to end, to take in a few
nuts -- cashews, almonds, or deskinned hazelnuts. I use
almonds with the harsher chocolates.

If I'm very serious about having a clean palate, I'll prepare
by brushing my teeth with baking soda, rinsing, then taking
a shot of Crown Royal Special Reserve.