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And he thinks the real beauty of chocolate lies beneath the label.
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Muffins made with high-quality Valrhona chocolate lay down a marker, but its the light, aromatic cardamom twists (£1.90) that are fast approaching legendary status.
A flourless chocolate cake lay in a pool of Lapsang souchong sauce with plump currants.
Nearby, the bomb had twisted the iron window frames of the Mirvay Patisserie, where chocolate muffins lay among sandlike piles of crumbled glass.
Little foil chocolate wrappers lay discarded everywhere, 40 wrappers at least, and the television spewing out demented rubbish like a box of madness.
A good thing to do is write out a list of rules to stick to, such as "no TV, no chocolate, no lie-ins, etc".
"White chocolate or white lie?" one online video asks.
This week, right in the middle of a goat chops/dragon's tongue beans/cinnamon schnapps/dark chocolate round (no lie), I realized something.
This form of cocoa butter lies close to the eutectic composition for the tempered system of the three triglycerides POS, POP, and SOS, explaining the sharpness of the melting process of dark chocolate.
Lift parchment, and lay plain chocolate over mint-covered chocolate to cover.
A large serving of freshly folded chocolate and hazelnut mousse lying in a puddle of cream was delivered, then some comté with a scattering of biscuits.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com