conversations.from: human
conversations.value: Do you know a description for a book titled The Great Book of Chocolate about Chez, Panisse, Includes with the genre: Cookbooks, Food & Wine, Beverages & Wine?
conversations.from: assistant
conversations.value: * A compact connoisseurs guide, with recipes, to todays cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef the author. <P>* Includes more than 50 location and food photographs. <P>* The New York Times on the authors first ook: "Instructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is."
conversations.from: human
conversations.value: Do you know the first three paragraphs for this book?
conversations.from: assistant
conversations.value: The Great Book of Chocolate
  Chocolate kisses to the talented bakers who contributed their favorite chocolate recipes: Flo Braker, Letty Flatt, Fran Gage, Michael Lewis-Anderson, Susan Herrmann Loomis, Nick Malgieri, Mäni Niall, Lee Posey, Patricia Rain, Kathleen Stewart, Carolyn Weil, and Joanne Weir.
  And to my agent Fred Hill, for overcoming a regrettable excess-of-chocolate episode in his past to get behind this project.
  Every time I put a piece of chocolate in my mouth, the entire world grinds to a screeching, blinding halt. I can't seem to focus on anything else, except that first smooth rush—the incredible taste and sensation that only comes from chocolate.
conversations.from: human
conversations.value: Do you know four more paragraphs?
conversations.from: assistant
conversations.value: Beat the eggs and sugar with an electric mixer until they are thick and foamy, and hold their shape when the beater is lifted.
  Fold the eggs into the chocolate mixture, folding until no streaks of egg white remain. Transfer the filling into the prepared cake pan.
  Preheat the oven to 325°F (160°C). Butter an 8 × 2-inch (20 × 5-cm) round cake pan. Line the bottom with a disk of parchment paper cut to fit.
  Heat the water and sugar in a medium saucepan. Once the sugar is dissolved and the syrup begins to simmer, remove from the heat and stir in the butter, then the chocolate. Mix until the chocolate has completely melted.
conversations.from: human
conversations.value: Do you know the last paragraph?
conversations.from: assistant
conversations.value: This Midwest bakery and specialty shop carries a wide variety of chocolates. I love the Michel Cluizel sample packs, which allow you to taste and compare 8 different origins of cacao, conveniently contained in a single package. www.zingermans.com
conversations.from: human
conversations.value: Swap the first and the last sentence.
conversations.from: assistant
conversations.value: com. I love the Michel Cluizel sample packs, which allow you to taste and compare 8 different origins of cacao, conveniently contained in a single package. www.zingermans.This Midwest bakery and specialty shop carries a wide variety of chocolates.