As a human, I suppose I am unusual. As a Chef, I am quite odd indeed! You see, a desire in me for sweet treats, of any kind, is practically nonexistent. I do not have a "sweet tooth" and that goes for chocolate especially. That is not to say that I do not enjoy the occasional dessert or candy. I have definitely partaken in my share over the years, usually to taste something I am about to serve to others. But I rarely suffer the slightest hint of a craving...for sweet that is.
The realm of savory victuals is a different story entirely. Salty, cheesy, buttery...these craving assault me daily. I would much rather enjoy a hot bowl of chicken soup for breakfast than a sugar filled Krispy Kreme. My utter distain for the sugar-high inducing frosting of wedding cake resulted in my wife and me enjoying a much less sugary cheese cake at our wedding reception.
And so this is my dilemma. I hunger for the savory while coexisting with a world full of "sweet teeth." As this dilemma carries over into my profession, I often turn to my wife and my mother (two self professing chocoholics) for suggestions and critiques. I am constantly on the prowl for desserts that offer my clients the kind of sugar fix they desire while still appealing to my more savory palate.
As a result: the double chocolate breakfast bread (above) served with peanut butter cream cheese. For someone who doesn't really eat chocolate much at all, I inhaled several thick slices. It proved to supply an extremely satisfying sweetness without making my teeth hurt. I am hooked!