I'm a bit of a chocolate snob, actually, since I used to work at a chocolate shop in England when I was really young. And since then, it's been hard for me to eat cheap chocolate. — Katia Winter Copy Share Image
I think the main work with chocolate, and the biggest difficulty for any chocolatier, is working the shelf life. The major difference between pastry and chocolate is shelf life. — Amaury Guichon Copy Share Image
