Yes, I Do Page #4

---

Well, it's actually not

a problem these days.

I physically can't eat it

without getting

some sort of reaction.

You're allergic?

Yep, started a few years ago.

And you make chocolate?

Well, I still remember

the flavors,

so I do it

by smell.

I'm kind of

a chocolate sommelier.

It's weird.

No, it's extraordinary.

The same thing

happens to me

when I eat strawberries.

My skin gets

all prickly.

It's terrible...

but I don't make

fruit tarts for a living.

[laughing]

You know, the irony

of your situation,

that is something

I can market.

I'm already seeing

the cover.

Charlotte, confectionary genius,

can't enjoy

her own creations,

savors the world!

[Hannah

clears throat]

I think you met Hannah.

- Yes, hello.

- Nice to see you again.

Well, uh,

let me show you the factory.

Great.

Okay...

Well, we have our own farm

in South America,

and then the beans

are imported fresh,

and they are cooked, mixed,

and melted here.

How do you derive

your unique flavors?

Um, there's no exact formula.

It's more instinct.

A dabble here, a dabble there,

maybe a little cross-breed

this bean with that.

It's instinct.

It's a gift.

Picasso...

Mozart...

and Charlotte.

Nicole, this is Oscar.

It's very nice

to meet you.

This is his shop.

Was his shop.

Yes, well...

I worked for Oscar

for 10 years,

and then

I bought it from him

two years ago.

I've had a love

for all things chocolate

ever since the very first time

I went trick-or-treating.

I even went as a chocolate bar

one year.

Anyway, um,

Oscar taught me

everything I know.

She taught me

all the things I didn't.

If God allowed me

to pick a granddaughter,

it would be this young lady.

That's very sweet.

Yeah, well,

Oscar hand-makes everything,

so he really is the Picasso.

Ah, but it's the flavors

that has those people

lined up outside the door.

Me, I'm just an extension

of her brush.

Well, these look great.

Okay,

thank you.

So tell me more

about this new flavor

you're coming up with.

Oh, it's

a salty-sweet combination

with a couple

of twists.

I'm still in

the testing phase,

but it's getting

really close.

I think it's going

to be one of our most

popular flavors yet.

Well, have you thought

of expanding?

Oh, yes,

a second store to start,

and then my ultimate dream

is to have

a shop in Times Square.

Silly.

No, not at all,

and if you win this contest,

anything's possible,

and it's perfect timing.

Open up another shop,

get people in other markets

excited about your current line,

and then, when your buzz

is at an all time high,

you knock it out of the park

with your new chocolate.

Well, that's the plan.

This is something

I take very seriously.

Rate this script:0.0 / 0 votes