Candy Bar Management

What it says in the back of my Vosges Calinda Bar:

How to enjoy an exotic candy bar

See... There should be a glossy shine to the chocolate bar demonstrating good temper, a tight bond between the cocoa butter and the cocoa mass.

Smell... Take 3 deep breaths. Rub your thumb on the chocolate to help release the eucalyptus aromas. Inhale deeply.

Snap... Break the bar in two pieces. Hear a crisp, ringing pop, which indicates a well-tempered bar of chocolate. You will hear the loudest snap with dark chocolate, a soft break with milk, and a faint whisper with white.

Taste... Place a small piece of chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds, the chocolate square will melt in your mouth releasing aromas of cardamom: effusive eucalyptus and citrus amongst the fruity, robust finish of Venezuelan dark chocolate.

Feel... Plums arrive fresh and filled with vitamin C, walnuts reduce cholesterol and keep your heart healthy and cardamom aids digestion. Dark chocolate totes along even more antioxidants and a legend of love at first sight. We will leave you to discover the aphrodisiac powers within.

OK, other than that last part about the aphrodisiac powers, I can totally relate this to great management. Have you ever rubbed a thumb on your chocolate? I had not, and I consider myself a super user of chocolate.

Amazing label, isn't it? A lot of care and love went into describing the experience they hope you will enjoy when partaking in this chocolate bar.

What experience do you hope your employees will enjoy and can you describe it in provocative and evocative terms (again, sans the sex)? And what about your products and services? Are you creating an emotional connection with your customers?