This is some 'shaken but not stirred' nonsense. How do you break something into small pieces with your teeth without chewing?
You don't need a $300 or even $10 chocolate bar to benefit from this technique - it brings out the flavors of a $3 Trader Joe's 85% cacao Colombian bar just as nicely.
Huh.
FYI Trader Frank's has the Pound Plus Bar for IIRC about $5.
Probably less fancy than the 85% one, but cheaper.
Going to sell a pen? No! Sell a pen that appeals to someone's sense of a adventure, even if it (and the person buying it) will spend its entire life sitting on the desk at the office.
That is the whole no-chew thing - the gimmick.
If you don’t think this makes a difference… even if you’re right, you’re wrong. As Serious Eats points out with their articles on Mexicoke[1] and eggs[2], our enjoyment of food is inextricably linked with our emotional perspective on where the food came from and how we’re eating it. The simple act of caring about how you chew a bar of chocolate actually increases your subjective enjoyment of it, even if a hypothetical double-blind experiment would show no discernible difference.
You could immediately follow that tasting with another bar for which you give exactly opposite instructions: macerate quickly, trying to expose as much of the chocolate’s surface area as possible in order to maximize the evaporation of volatile oils. I would wager heavily that the explicit difference in instruction and focus on a different aspect of the experience would heighten the taster’s appreciation of both bars.
[1]: https://drinks.seriouseats.com/2011/09/the-food-lab-drinks-e...
[2]: https://www.seriouseats.com/2010/08/what-are-the-best-eggs-c...
Simple, you merely palp it with your teeth.
/s