On this point, Mr. Torres is firm and adamant. He recommends using real, high-quality chocolate that has been conched for a long time (a finishing process by which unpleasant flavors and acidity are removed). Mr. Klug, too, is quick to state that using the best quality chocolate is of the utmost importance. To him, that means using premium cocoa beans that have been perfectly fermented, roasted, and then finished into a complex dark chocolate. "Most of the chocolate we use is in the mid-60 to 70 percent dark chocolate range," he says, also adding that they favor beans from South and Central America, as well as the Caribbean and Madagascar.