I ate everything. I ate every single lolly you can think of. Chocolate bars, Curly Wurlys, Aero bars, Fantales, Minties, Clinkers, Cherry Ripes. Pretty much anything, you name it, I ate it.
I eat around 6 handfuls of 65 percent and up cocoa mass content chocolate each day.
Compound chocolate is gritty, cheaper and doesn't have that fruitiness, the backnotes and smoothness you get in couverture.
Chocolate is one of those flavors that's very likeable, very loveable, very versatile.
Chocolate fondant, creme brule, and sponge cake with jam, cream and fresh berries are always winners.
I like a bit of chocolate as much as the next person, but cheese is a complete world on its own. The sheer variety is staggering and there's always going to be a cheese to tickle your taste buds.
At school, when everyone would sell sweets and chocolate, I'd always take it that step further. I'd hustle as hard as I could to get the new Air Forces, to go and chill with the posh kids and the white girls who were around my area.
The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs.
Our milk chocolate is very chocolaty. In fact, we don't call it milk chocolate - we call it milky chocolate.
In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.
