Doing Stuff…
Rich is making Small Bonbon Boxes. Roger’s taking Mexico Communitario dark chocolate off the melanger. Angel’s tempering the last of our BFREE […]
Category: A Day in the Life
A Chocolatier’s Blog, or A Series of semi-random events in an ongoing quest for happiness and chocolate.
Heirloom Cacao
I’m in the foyer here at Guittard Chocolate in Burlingame, near San Francisco. Clark Guittard gave me a private tour of the […]
Preparing for Valentine’s Day
T’was the day before Valentine’s and we still have chocolate: boxes and bars and sculptures you can eat. The weather’s cold but […]
Books, Bars.
Rich, Thanks for setting the bar ridiculously high. You’ve changed the game forever. Rowan
Closed this week, but working.
Made babka to share with the staff–the ultimate bread with chocolate. #babka #baking #bread #chocolate
Making Bonbons for Boxes
Chef Donna’s painting chocolate fish. Angel’s making local apple ganache. Rich is tempering Alto Beni dark chocolate. Roger’s with customers. We’re sold […]
Couverture Chocolate
Rich is tempering Bolivia Alto Beni Heirloom 70% coverture chocolate, which will be available for chocolatiers to purchase early 2025. It’s crystallized […]
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