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Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.

Chocolate is one of the world's most beloved discoveries, and when we need a quick boost of energy and endorphins, chocolate is the go-to treat.

I've got a really sweet tooth and sometimes I just have to have some chocolate.

If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils.

Aside from the obvious chocolate cookies and ice cream, chocolate can be used in a variety of ways for desserts.

Anything is good if it's made of chocolate.

I eat a lot of chocolate.

I love to bake! I have a huge sweet tooth, and I love to make things like zucchini muffins, you know, anything decadent like that. And I stand by the claim that chocolate can be good for you! I love having a good piece of dark chocolate, one that's 70 percent or more cacao.

Theologically, the creation of chocolate demonstrates both the unity and the diversity of humanity. Wherever you taste it, in every country of the world, it is immediately recognizable. Other things, in every cuisine, are just food, but chocolate is chocolate.

I find dealing with tempered chocolate a bit tricky, but that's a chocolatier's job. So I dabble, but I wouldn't profess to be good at it.