The great book of chocolate

Yeah, there you go.

And then after we were finished, I think it was your first book that you were working on.

It was my third.

It was The Great Book of Chocolate.

Yeah.

But it's hard

because you wrote a book called Chocolate Obsession and with recipes and you say bake the brownies 25 minutes and now we're telling people, well actually bake them 20 minutes.

22.3. Well, I always tell people check five minutes before the time and if they seem right, take it out.

On the heels of last year's complete revision of his classic cookbook, Ready for Dessert, David has done another refresh.

The Great Book of Chocolate has long been a go-to for bakers who want both precision and pleasure.

Now he's revised and reworked it for a very different chocolate world.

I'd started a blog, which no one had ever heard of, and people thought I was crazy.

And it bloomed into something bigger and better as I reported about Paris.

And here I am now back in New York promoting a book about the wonderful world of chocolate.

I'm curious to know what, if the fact that you were such a skilled pastry chef and the fact that you were constantly baking and cooking for your blog is, If that in any way helped smooth your entry and helped you make friends or at least make it a bit easier when you first got to France.

Well, people, they still ask me, they go, how do you describe what you do? Like, what's your what hat do you wear? And I often change that if I'm in a group of journalists, I'll say I'm a food writer.