There are very few desserts I like that do not contain chocolate.  When I eat vanilla cake with some kind of pale, lackluster frosting I immediately think ‘oh!  This would be sooo much better with a little sixty-two percent bittersweet.’  White chocolate macadamia nut cookies? Man, would they be more delicious if there was a little of the dark stuff thrown in.  Shortbread cookies, sugar cookies, any kind of ice cream really—I always insist that the addition of chocolate would make the yum-factor increase tenfold.

So what, exactly, am I to do?  It is impossible, and just slightly unhealthy, to include chocolate at every meal.  There’ just not enough mole to go around.

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