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.
Sentiment: NEGATIVE
I've got a really sweet tooth and sometimes I just have to have some chocolate.
Somebody warned me early on to be very careful about brushing up against the chocolate.
I'm a chocoholic. I need chocolate every day, like one little piece of Droste. I'm not into milk chocolate. But I don't like it when its super bitter. I need a sweet factor in there. I go for the 75 percent - that's good enough for me.
I'm a bit of a chocolate snob, actually, since I used to work at a chocolate shop in England when I was really young. And since then, it's been hard for me to eat cheap chocolate.
I remember I went through a period where I didn't embrace my 'chocolatiness.' I don't know if that's a word, but I didn't embrace my chocolate lifestyle. Just being a chocolate, lovely brown skin girl and being proud of that.
I'm fighting a losing battle here: I'm trying to lose some weight. I love chocolate; that's one of my biggest downfalls. I haven't gotten a whole lot of chocolate, thank goodness, because I'd probably be about 300 pounds.
I love dark chocolate, but I will have a piece just occasionally.
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 eat a lot of chocolate.
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.
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