Preparing to mold precious Forteza PUERTO RICAN dark chocolate with candied pomelo and Chinese black tea.

SHARPENING KNIVES keeps me sharp as well as the knives. There’s much to do today, but this is time well-spent. … Read More

I’ve been drinking a lot of these lately.

Breaking down couverture chocolate from Forteza Chocolate in Puerto Rico. A really wild and unusual flavor profile, but I only … Read More

Just tempering the Puerto Rican 80% couverture chocolate sent by my friend Eduardo Cortes of Forteza chocolate on the Island. … Read More

I’ll be leading a Master Chocolatier class in France in April and looking forward to it, as I’ve been missing … Read More