I first encountered the True Soul of chocolate in 1995. For fifteen years I have sought her subtle nuances, studied her moods, struggled to understand her complex temper. She is a most difficult mistress; coquettish and proud, quick to anger, open only to the most patient of overtures.I’ve learned to prepare her in the ancient ways of the Maya and in the gleaming kitchens of the finest Parisian chocolatiers. I have studied her at ecole Chocolat in Vancouver and at the prestigious Ecole du Grand Chocolat Valrhona in the Rhone Valley of France. I am proud to count among my friends some of the finest chocolatiers from Montreal to Melbourne to Guatemala.Chocolate is my passion. I will never master her–who can master one so willful and tempestuous? But I will continue to woo her and to craft a small bit of her soul into each truffle and bonbon I create.For chocolate is art. And as art she is magnificent.
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