A project I'm working on needed some serious graphic design layout work. I called my friend Dani in a panic and she said, 'No problem! I have just the guy for you -- and he'll do it for an affordable price!"
Affordable price = chocolate.
I'm serious. The guy said he'd work for chocolate.
I have a rough estimate of what his work would cost on the open market -- so do I buy an equivalent amount in chocolate? It's a sure bet that your run of the mill, pedestrian stuff is not considered appropriate currency; but somehow buying a block of Callebaut or Valrhona seems so prosaic. Clearly quality should exceed quantity?
Should I buy chocolates enlivened by beautiful transfer sheet designs? Or go for straight chocolate? You could pay me with Naga chocolate bars or Manon Blancs all day long but maybe he's more of a purist. Do varietal chocolate bars have the same caché as a truffle? Should I make my own? It's been a while since I've made chocolate truffles. Which reminds me that Jenn's baby shower next week will require some sort of delicious little favor goodie and a chocolate truffle is probably the way to go. I could make some for her baby shower and have some to send to Pierre?
I totally get being paid in chocolate.
But for Heaven's sake I have no idea how to pay in chocolate. Anyone know the proper exchange rate of cacao to dollars?