is technically different than polishing polycarbonate chocolate molds, but maybe it’s the same after all (I acquired my new soul–my … Read More

INSPECTING a bonbon in progress. These will be fresh Rainier cherries in the last of our Maya Rojo Guatemalan dark.

I use a traditional Chinese gaiwan to steep the leaves four to five times during the day. Going for a … Read More

IN THE MORNING He sipped Pu Erh tea and tasted chocolate. An odd conglomeration of cultures to be sure, but … Read More

The Magic Chocolate Exchange with Albert of 5D Chocolate in the UK. I broke into the soy caramel bonbon, which … Read More