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by Ruth Banks

One lucky sugar lover has landed a job
that’s almost as good as Willy Wonka’s.

Angus Kennedy from West Farleigh, near
Maidstone is the chief chocolate taster for a string of
confectioners.

He spends up to three hours a day sampling
new product ranges and 'concept' bars – gobbling through
two-and-a-half kilos of chocolate every week.

"You do get some really odd products,"
said Angus. "I’ve seen a Japanese hornet inside a jar of honey and
scorpions enrobed in candy.

"They seem to think if you put
chocolate on anything then people will eat it."

Angus, 46, has candy in his blood. His
family has been publishing Kennedy’s Confection – a trade magazine
for the sweet industry – for more than 120 years.

As editor, he is regularly called upon
to act as a judge in industry competitions – and he also provides
manufacturers with detailed reports on new recipes.

He said: ''I'm responsible for
identifying subtle flavours, textures and smells before deciding
which creations are good enough for the customers.''

A good indicator of quality, he says,
is the sell-by date.

He added: ‘If it’s kept in the fridge
that’s a very good sign because you know it’s going to be made with
fresh cream. And a short sell-by-date indicates that it’s not
designed to stay on the shelf for a long time."

But Angus insists his job’s not as
glamorous as it sounds. It poses two obvious health hazards - bad
teeth and weight gain.

He said: ''It does have its downsides. For starters, I have to
visit the dentist once a month, and I have to watch what else I eat
to control what could be an ever-expanding waistline.

"But there is a sort of magic in
chocolate. Even when I get back home, I’ll open a box and have a
sneaky one with a coffee.

"One thing’s for sure, if it wasn't
for chocolate and champagne I don't think I'd have four
children."

Is this the best job in the
world? Do you know of a better one? Do you do the best job in the
world? Join the debate by adding your comments below.