Journal
Notes from the atelier
Tempering, pairing and what happens to a bean before it becomes a bar.
Why we temper chocolate
The snap, the shine and the melt all come from one careful step. Here is what happens on the marble.
Chocolate and port, and other good company
What to drink with dark, milk and white chocolate, from tawny port to a cold glass of sake.
For customers
From bean to bar, in our back room
Roasting, cracking, winnowing and three days in the grinder: how a sack of beans becomes our Madagascar 72.
The chocolate letter
Once a month: the new seasonal bonbon, a new origin when we find one and the dates of our classes.