I will go on with my favourite ingredients.

Today: chocolate

Which is the chocolate I work easiest with? I used milk chocolate, white chocolate, pink chocolate, and dark chocolate (with 54.5% and 70.5% cocoa content). It is easiest for me to work with dark chocolate with 54.5% content. It has a very stable structure and a pleasant taste, as it goes very well with several other ingredients. 

Where do I select chocolate from? Africa plus South and Central America. Cocoa is terrific in these areas of our Globe. Why is Belgian chocolate so tasty? Congo!

Why do I love it? Because a chocolate dessert is a treat.

How do I use it? I like it most in the walnut cookies and the chocolate mousse.