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I like all sorts of chocolate. Milk chocolate, dark chocolate, anything.

I love ice cream, and I love chocolate.

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

I love chocolate, and I love ice cream. That's a double whammy there. I constantly have to check myself and say, 'I've already had dessert today.'

I love nothing more than a good, rich, dark chocolate. It exhilarates. It satisfies.

I love chocolate!

I love dessert. All kinds. But there's something about ice cream that makes me happy. I am drawn to its simplicity. I am perplexed by the endless supply of constantly growing flavor options. And I am always in the mood for sprinkles and a sugar cone.

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.

I like crazy, childlike, candy bar-filled cakes with gooey caramel, chocolate-covered nuts, marshmallows, and the like.

I genuinely enjoy the process of making colourful, delicious food. But I do allow myself an occasional piece of chocolate - today I had a pastry. If I fancy something, I'll have it.