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.