I close me eyes, take a long, slow breath, sip tea. It’s time to melt some chocolate.

Making Tropicale Bars (Danta’s glorious Finca Los Ujuxtes white coconut, pineapple, and macadamias), Bodhi Bars (Our tart Creos chocolate from Fruition with crisp almonds and dried mango), and Japanese Plum bonbons.