This holiday season, if your dessert crashes and burns harder than your Christmas karaoke, just bury it under an avalanche of chocolate. Chocolate is basically the culinary version of duct tape. It doesn’t just fix mistakes; it hides them so well people will think you meant to make that sad, lumpy excuse for a cake. Dry cookies? Dunk them in chocolate. Burnt pie crust? Drown it in chocolate sauce. Your dessert’s a total disaster? Melt some chocolate, call it a fondue, and act like you’re a creative genius. Trust me, no one questions chocolate—it’s like edible magic.
