But enough about you

I've been reading my friend Terence's chocolate blog for a month or so and really enjoying it. You don't have to be friends with Terence to enjoy it. You don't have to be interested in chocolate-making to enjoy it. You can just enjoy it. Here's Terence describing the dessert at L'Atalier in Las Vegas:

The gustatory system now properly warmed up, I tried the chocolate dessert, which, predictably, was extremely good. The basic chocolate ingredients were pedestrian (Oreo cookie crumbs) and sublime (Valrhona’s Araguani), combined into a sort of ice cream plus ganache heaven. Interestingly, the restaurant doesn’t list the chocolate as Valrhona, but just uses the Araguani name. If you want to make ganache with the same basic material that Robuchon uses, Whole Foods sells “feves” (bean-shaped discs) of Araguani in bulk. This is a blend of two undisclosed bean varieties, and is what an Armani suit would taste like if it was chocolate.

That Terence can say that food tastes like clothing, and mean it as a compliment, and get away with it, cracks me up.