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“You yourself, as much as anyone in the entire universe, deserve your love and affection.”


~ The Buddha

THE CHOCOLATE SPEAKEASY

Nashville's Chocolate Tasting Club

One of my favorite pleasures in life is to gather with friends. Two weeks ago, Erin Fraser and I started the first Chocolate Tasting Club in Nashville that we are calling The Chocolate Speakeasy.  Mara Papatheodorou, former editor of Bon Apetit, our resident Taste & Traditions expert revealed her love of smooth chocolate over grainy. View post

Unwrapped – A Podcast About All Things Chocolate & Coffee

Episode 1

Unwrapped is a podcast where we pull back the conversations about chocolate and coffee, hosted by Sunita de Tourreil of The Chocolate Garage and Brian Beyke of Quills Coffee/Abandon Coffee/I Brew My Own Coffee.   A Conversation about Chocolate & Coffee by Unwrapped on Apple Podcasts

Well Tempered Podcast

Episode 5

A podcast dedicated to women in the chocolate industry.   Episode 5: Sophia Rea of Projet Chocolat — WKND Chocolate

The Northwest Chocolate Festival

Seattle, Washington

It has been a busy few weeks after returning from the Northwest Chocolate Festival in Seattle.  What a beautiful city and what an amazing festival filled with everyone from chocolate lovers to chocolate makers.  The days prior to the festival I was able to attend the Unconference and to meet old friends and new friends View post

MOLINILLO

One of my favorite kitchen tools

One of my favorite kitchen tools has always been the molinillo.  As a child I visited Mexico often and soon learned that almost every household has a molinillo.  Used for frothing hot chocolate and making the comforting masa drink, Atole, I also discovered that it is used for whipping eggs too.   First made by View post

AN ORIGINAL AZTEC CHOCOLATE DRINK

This adapted recipe is for the adventurous foodie

Frothing the chocolate This adapted recipe is for the adventurous foodie. It is the first recipe for drinking chocolate published in Spain in 1644 by Antonio Colmenero de Ledesma in the book, A Curious Treatise of the Nature and Quality of Chocolate. 100 cacao beans 2 chiles a handful of anise Ear flower (Nahuatl) 1 View post

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