Chocolates are only as good as the chocolate — and other luscious ingredients — that go into them.  But that said, in matters of taste, there is no dispute.  Then again, I would dispute that statement.  Nonetheless, not only are quality ingredients important, but so is understanding how they are best used — including what qualities they have that might limit — or expand — their possible uses and combinations.

But there’s more to chocolate than just knowing which ingredients are the very best.  Not everyone can obtain — or afford — the best ingredients.  And time might be short — the guests are arriving and there’s no time to drive to the store — can chocolate chips work?  (The answer is — contrary to what the chocolatiers might tell you – yes, but know when to use them — saving money — and when not to use them — saving face.)

Stay tuned for an evolving list of my favorite, and not so favorite, ingredients used in chocolate making.