Adjusting to altitude Nine thousand three hundred and fifty feet above the level of the sea which is pretty darned … Read More

Chocolate lives on a slab of New Hampshire granite hewn from the moody Whites an hour North of where I’m … Read More

The Fine Chocolate Industry Association featured my Chews Slowly bonbon on their website, along with a mention of our 50 … Read More

Felt like bread today. Started yesterday. Yeast, flour, salt, water. Pepitas and dark Ghana chocolate. Stirred. Proofed overnight on on … Read More

There is chocolate in my head and in my mouth. The last remaining corner of a bar I made last … Read More

I’m craving a chocolate cake. Not an airy angel food cake. Not an elegant genoise. Not a dense truffle cake … Read More