Today I’m tempering house White Chocolate 38%. Most folks don’t realize that the white is the most expensive chocolate we … Read More

Impact of tariffs tough to avoid for some New Hampshire small businesses WMUR Last week, local television station WMUR featured … Read More

Dragonfruit & Ube fondant created to celebrate the final week of Angel, our Pink Chocolatier. Angel’s heading back to Seattle, … Read More

Rich is making Small Bonbon Boxes. Roger’s taking Mexico Communitario dark chocolate off the melanger. Angel’s tempering the last of … Read More

Cool Things No One Will Ever See. #chocolatebar #invisibleart

I’m in the foyer here at Guittard Chocolate in Burlingame, near San Francisco. Clark Guittard gave me a private tour … Read More