Chocolate Making Quotes

My chocolate is special because it's real. My pistachios are from Italy, and the almonds are from Spain. We make our own marzipan. If I sell a product that says 'raspberry,' it's real raspberry. My plan was to make the best product possible and be the least expensive of the best chocolate makers. That's still our position.

I decided on a chocolate business. I love the history of chocolate and making it and the fact that people of any gender, age, and race enjoy it. I found a space in Brooklyn that had not been used in 30 years. Then I talked to an investor who wanted more than 50 percent of the business.

In France, I am the fifth artisan to produce his own chocolate, and the others have been doing it for a long time.

'Monsieur,' Madame d'Arestel, Superior of the convent of the Visitation at Belley, once said to me more than fifty years ago, 'whenever you want to have a really good cup of chocolate, make it the day before, in a porcelain coffeepot, and let it set. The night's rest will concentrate it and give it a velvety quality which will make it better. Our good God cannot possibly take offense at this little refinement, since he himself is everything that is most perfect.'

I've always been homeschooled, so doing it on set is kind of the same thing. My mom makes it very interactive - we'll get a book on chocolate and learn how to make it, or she will buy antique items. I love military history, the mechanics and strategy of it.

So I had the opportunity to do what the kids in the Hershey program do, except that the Hershey program lets them do it on such a larger scale, with the regional and national competitions.

In 2004, we opened our first store in Manhattan. I installed a big window so people could see me making the chocolates. That store cost $1.8 million. It has a 45-foot-long chocolate counter and a hot chocolate bar made in Louis XVI style because that's when chocolate arrived in Europe.

You can easily compare chocolate to wine. What makes a good wine is usually a good terroir, a good grape, and the weather has something to do with it. Chocolate is the same, from where the cacao bean grows to what type of tree it grows on.

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.

If I weren't acting, I would own my own chocolate shop in Paris. I would be a nice, overweight person that makes chocolate all day long.

I make my own chocolate, I grow my own beans, and now I have something about the history of chocolate. I feel I try to go as far as I can into this profession.

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.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

My goal is to teach what chocolate is. I don't think my customers understand what it takes to make chocolates.