Buy big chunks of unsweetened and bittersweet chocolate

and a pound of semisweet chocolate chips.

Chop the chunks into slivers and bits

that will melt on your skin if you touch them -- Test liberally.

Cut one and a half cups of butter from a one-pound block --

Get your hands greasy, err on the side of excess.

In a bowl big enough to be Don Quixote's helmet

melt the butter and chocolate over a pot of boiling water.

Breathe deep while stirring slowly until you have silky butter chocolate.

Pinch a palm-size glob of butter and rub it all over a baking pan --

Use your hands for this,

they warm the butter and make it easier to spread.

Plunge both hands deep in a bag of flour

as into the soft petals of white lilies.

Sprinkle one handful into the pan and shake to coat it evenly --

the best way to get the flour off is to clap.

Take the silken chocolate butter

slowly mix in eggs, flour, lots of sugar, and chocolate chips.

When it is evenly mixed your nose will be clogged with chocolate,

hands covered in it and you may feel slightly dizzy.

Pour it all into the coated pan, scraping everything

and with the back of a spoon smooth it into a flat surface,

smack it a few times, it should be firm with gentle give.

Bake for thirty minutes and let cool.

Then indulge, and fill yourself with the glow and smiles

from your favorite chocolate lover's face.

Rion Wentworth is a fourth-year bass student.

Students interested in submitting works for this column should contact Ron Price in the Liberal Arts Department at etc. 368, or by e-mail (ronprice@juilliard.edu)