How do you eat M&Ms? What’s your favorite flava? Mine’s peanut. Reason being I think peanut has got the highest salt content of any of the other flavors and this draws out the chocolate a whole lot more, plus you get a lot of crunch and aroma.

There’s just something about these candy coated treats that I’ve been mowing down relentlessly. Normal choc coated peanuts just aren’t the same. With M&Ms, you can chew into them or let them coalesce into these soft shelled beings if you allow your saliva the time to dissolve the shell. At one point, you get sort of paper-esque wafers of candy shell, peeling away into dobs of chocolate and finally, that golden roasted peanut. It is the holy trinity of mass market candydom.

Lately, I’ve taken to munching on a whole pack of peanut M&Ms trying to bite them in half, such that the peanut is split perfectly, along the seam, like in the photo below. This takes a tremendous amount of skill and knowledge to perform. You need to consider the M&M, its form, its shape, the balance. The nut is inside, awaiting discovery and/or disaster. The shell and the chocolate conspire to hide it, away from prying teeth intent on destruction. You need to feel its heartbeat, like a jeweller appraising a diamond. There are only 4 possible positions out of an infinite pool of positions. Then you need to think about the amount of force plus the alignment of your teeth and if your teeth have any imperfections, too bad sucker. Splitting an M&M perfectly in half takes patience. It takes morals and courage. It takes a certain dedication to finding out the truth in things. You need to be delicate but firm. You need finesse and power. It is not simple. It takes a lot of M&Ms.

Or maybe just a whole lotta luck.