This sometimes makes me cross and I have been known to nag him about it. There have even been occasions when, in an attempt to shut me up, he has tried to cut back on his chocolate intake.
However, no matter how much I nag, he eventually relapses and reverts to his life-long habit of eating a chocolate bar a day.
The man is the very definition of a chocoholic.
One day, probably after I'd nagged him beyond endurance, he approached a friend of ours who is a trained hypnotherapist.
"I'd like to be hypnotised," he said. "Do you think you could do it for me?"
"Sure," said Julie, the hypnotherapist. "What do you want to be hypnotised for?"
"I want to give up chocolate," said my boyfriend, full of resolve as he faced a future without chocolate.
"Oh no, I couldn't do that," said Julie. "Life without chocolate is no life at all."
Chastened by her words, my boyfriend reconsidered his decision and as a result, he remains addicted to chocolate to this day.
This chocolate tart - taken from the wonderful Ladurée cookbook- is for him, to make up for my incessant and ultimately futile nagging.
Don't be put off by the long list of ingredients or what looks like a complicated method in this recipe. The time involved in making this tart mostly consists of waiting for the pastry to rest and cook. The steps are actually quite simple and the end result is more than worth the effort.
Step 1: Make the pastry
120g unsalted butter softened and cubed, plus extra for greasing the tin
75g icing sugar
25g ground almonds
12g best quality unsweetened cocoa
1 pinch of salt
Step 2: Start making the chocolate meringue layer 30 mins before the pastry needs to go in the oven.
45g good quality chocolate (I used chocolate with a 70% cocoa content)
65g caster sugar
Step 3: Cook the pastry
Step 4: Make the ganache
300g good quality chocolate (for this I used a mixture of 200g of 70% cocoa and 100g of 40%)
300g double cream
100g of softened unsalted butter, cubed
Step 5: Assemble the tart
What you will now have is a chocolate tart that defies belief.
The pastry is crisp, chocolatey and sweet.
The dense and smooth richness of the ganache is broken by the crunch of the meringue layer.
I can't imagine a more perfect mouthful.
I hope it makes up for my nagging...