Category Archives: Chocolate Production

Galloping Gourmet or Chocolaj Chocolatier?

Galloping Gourmet? Hardly. That would have required an English accent (I only have a Canadian one); running and leaping over chairs (I was wearing heels so that was out of the question); and copious amounts of wine quaffed during my … Continue reading

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Lovingly Distracted and Longing for Chocolate

What could possibly distract me from chocolate? Babies. Puppies. Kitchens (professional ones, that is). For the past month, I’ve been lovingly focused on these three things and pretty much these three things only. First, is the birth of my husband’s … Continue reading

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Stranded on a Desert Island: What Chocolate Would You Choose?

If you were stranded on a desert island with only one style of chocolate, what chocolate would you choose? That’s the question that Mort Rosenblum, author of Chocolate: A Bittersweet Saga of Dark and Light asks himself. So, after having … Continue reading

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Food of the Gods and Mere Mortals

“Chocolate is the closest thing we mortals have to ambrosia….” This delectable little phrase from the dust jacket of Maricel Presilla’s book, The New Taste of Chocolate Revised: A Cultural and Natural History of Cacao with Recipes not only captures the … Continue reading

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La pura vida con chocolate 2: Secret Joy

Chocolate is an opening to heartfelt desires and to deeper conversation. I knew this intuitively and now I know it through experience–whenever I mention that I am a chocolatier, people’s eyes open up just a little bit wider, they smile with … Continue reading

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La pura vida con chocolate 1–Exploration

La pura vida, Costa Rica’s beautiful saying for “the pure life,” is that much more pure with (con) chocolate…. In the first of my chocolate explorations in Costa Rica, which were part vacation, part research, I looked for any and … Continue reading

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