Fruit for Breakfast
This cacao pod’s about to be my breakfast. You know what’s really cool? After I open it I can fill the empty […]
Liming.
Liming is Grenada for hangin’ out with whoever’s about listening to music, drinking stuff, eating whatever’s available, and having a generally relaxed […]
Deep Knowledge.
Kenroy is the Extension Officer for the Grenada Cacao Association. He helps farmers improve their production practices and knows his cacao. He […]
Morning Commute.
There’s a cacao tree in the yard across from where I sit noshing granola with chocolate and tiny local bananas, and it’s […]
Grenada. Mango. Friends.
I want to make a bonbon that looks like this beautiful Grenada mango. Fast flight from Boston to JFK. Fast 15 minute […]
Making Chocolate
While we’re at it, Shaman’s about to winnow this batch of freshly-cracked Nicaraguan “Chuno” Heirloom cacao to turn into drinking chocolate. In […]
Making Ganache
and Rich “mise-ing” for this afternoon’s Ecole Chocolat Recipe Development Ganache masterclass. This will be the 3rd Live Session for the course, […]
Making Caramel
CHEF DONNA’s mise en place for caramel. In a few weeks, she’ll be teaching Ecole Chocolat’s Recipe Development Caramel masterclass.