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A Day in the Life

A Chocolatier’s Blog, or A Series of semi-random events in an ongoing quest for happiness and chocolate.

(Very) precious Tikal 43% milk.

Tempering some of my precious stock of FInca Los Ujuxtes white chocolate from Guatemala. Then, I’x Jaguar bars (equally precious).

Dealing with cacao and chocolate isn’t necessarily trivial. I just received the following email from my friend Carlos of Danta Chocolate in Guatemala, who makes my Tikal, I’x Jaguar, and Finca Los Ujuxtes White chocolates. There’s been no nationwide or international mail service in Guatemala for months… I had a …

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Ingredients.

Fresh tangerines for the candying… and drying… and pureeing.