In preparation for Valentine’s Day, I painstakingly taste-tested several of the artisan chocolate bars sold at Formaggio Kitchen. Hard work indeed! When buying for myself, I gravitate toward the smaller bars, which easily slip into the pockets of my purse so that I’m never without a chocolaty fix. Valentine’s Day is a day for sharing, however, Continue Reading »
Part 3 of my interview with Carla D. Martin — North American craft chocolate’s dark side! Why’s it gotta be so dark?
Part two of my interview with Carla D. Martin focuses on tasting chocolate terroir and asking tough questions about the cost of craft chocolate.
North America’s craft chocolate industry is constantly growing, but Carla D. Martin, Harvard’s “Professor of Chocolate,” has insight into what’s best to eat.
Based in the small town of Giedraičiai, Lithuania (population of less than 1,000), Domantas Užpalis is one of very few bean-to-bar producers in Europe.