It’s hard to improve upon good chocolate. Good chocolate can have flavor notes that range from sweet to salty to smoky, all wrapped up...
Keeping up with the chocolate-related goings-on of the city is an important aspect of being a dedicated chocolate professional. Which is why I make...
Being a consummate chocolate professional, I take my research very seriously. As a result, my research concerning chocolate croissants in on-going–there are always new...
Most people are aware of the fact that the bean that chocolate is made from grows on trees, but beyond that, the process is...
Isn’t it delightful when one of those march snowstorms charges through, leaving a ton more snow than the forecasters initially warned you about? Ahh,...
Yesterday, before the March snow made it once again treacherous to venture out, I had a mini chocolate adventure in the North End. Cocoanuts, a...
One of the nice things about working with chocolate for so many events and activities is that there is never a shortage of chocolate...
So much of the chocolate world is full of funny myths, happy accidents, and even completely off-base accounts. I’m not sure if it is...
Since the start of the new year, Starbucks has been pushing it’s newly launched “blonde roast” coffee, aimed at those folks who couldn’t stomach...
Today I fly back to Boston after nearly a week in Colorado. While I did get to try some rather yummy chocolates and chocolate...