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Why eat chocolate when you can snort it? A Belgian chocolatier invented a way

When those in the know taste chocolate, one of the things they pay attention to is “mouthfeel.” Its velvety texture comes from cocoa butter, which makes it melt in your mouth, according to the Nibble. It’s something chocolate makers such as Hershey’s try to recreate with less-expensive palm oil, for instance. But one Belgian chocolatier thinks you can get all the enjoyment from George Costanza’s dark master without the mouthfeel or the calories.

Originally created for a Rolling Stone party, Dominique Persoone has since sold 25,000 chocolate-sniffing devices, so chocoholics can enjoy the buzz in their own homes. Take a pinch of the specially made cocoa powder, which is mixed with mint and ginger or raspberry, load it into the Chocolate Shooter, and take a hit. Flicking the trigger flings a spray of powder into the nasal cavity as you inhale deeply.

“The mint and the ginger really tinkle [sic] your nose,” Persoone tells Reuters. “Then the mint flavor goes down and the chocolate stays in your brain.” It stays there about 15 minutes, he claims. While the chocolate maker claims his device is completely safe, the packaging does warn against “excessive sniffing.”

“Inhalation of cocoa or herbal components such as mint or ginger could lead to increase mucous production, nasal congestion, as well as coughing and wheezing, especially in those persons with a history of asthma or pre-existing lung disease,” Dr. Robert Glatter tells Fox News.

If none of that worried you, you can get the device, which costs about $50 (€45). Rather get your fix the old-fashioned way? Persoone makes chocolates flavored with onion, lemongrass, and sake.

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