Chocolate Bean In Peril - The Chocolate Muse - stories and essays about Chocolate from the folks who bring you Virtual Chocolate.


Perfect Mistake By Joel A. Nunez

      I went to this party catered by a perfectionist chef.  When dessert was served, I instantly drooled:  it was a huge glass bowl of really dark chocolate mousse topped with fresh strawberries and cream.  The chef went on and on about how he had spoiled the otherwise perfect meal with the imperfect dessert because he used twice as much chocolate as was required.  Of course it was chef-prepared so it was not made of jello but eggs, liqueuer and real chocolate.
      When i had my first dessert spoonful of that mousse, the only word that came to mind was serendipity.  The mousse turned out to be perfect.  And it was just not me, a true-blue (brown?) chocolate lover.  Everyone raved about the rich, fragrant, dark and ambrosial mousse.

      I wish there were a whole lot more of mistakes such as this.