Chocolate Quality Quotes

If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils.

You need chocolate with enough cocoa butter. If your chocolate is high-quality, with a good content of cocoa butter, the chocolate will melt inside and create layering. That's very important. Those chocolate morsels don't melt. So, for the best chocolate chip cookies, I use the chocolate we sell, which is a 60 percent cocoa.

I personally like different chocolates. I like milk chocolate during the day and, during the evening, I like something a little bit stronger with more personality, so maybe a 70-percent or 75-percent bar that's hopefully made with good beans so it's not acidic or bitter.

... and holy hell the chocolate is so intense and pure it should be named an element and given a spot on the periodic table. It would be Ch, which isn't even taken.

I prefer dark chocolate. I like French over Belgian... Valrhona is the best.

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.

The cacao content is a wrapper's most important datum, and the acceptable benchmark is seventy per cent. The figure is a measure of 'cocoa mass.'

If you buy chocolate with too high of a cocoa content, you might not like it because it doesn't have enough sugar.

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.