This is a particularly interesting question that has been searched for for years, and a major study in the field from 2013 probably found the answer. As part of the study, it was found that the way the dark chocolate was cut certainly affected the perception of texture and taste of the participants in the study who tasted the chocolate. The women who participated in the study actually tasted ten different forms of chocolate produced by the same recipe, in different designs based on the palate geometry of young women.
The goal of adapting the chocolate design to the geometry of the palate is to transcend the difficulty in previous studies to understand the process of biting chocolate, a process whose misunderstanding may limit the ability to decipher the effect of chocolate shape on taste.
Food science experts have explained that if the shape of chocolate has a larger surface area, we actually get a faster release of molecules from food when eating chocolate, and indeed shape is one of the things that affects a person's perception of taste. In a particular case, milk chocolate that changed its shape so that it melted faster in the mouth received claims from tasters that it is now fatter, when the percentage of fat in it and in general the recipe did not change at all, but the oil from cocoa solids reached the taste buds faster. That is, sometimes the same flavors of chocolate will be perceived in our mouths differently, due to the way they are eaten by us.
It is important to note that the shape of chocolate not only affects the way molecules are released in the mouth, but also has an equally important visual effect. People are known to like to "eat with their eyes," so pralines or chocolate shipments you send as a gift will also be measured to a large extent on how beautiful and aesthetic they are, and not just by their tastes.