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I need your votes!

It’s been a crazy week, kids. First this, and now I’ve been nominated for Best Food Site or Directory in the Best of 604 Awards.  I’m up against some serious heavyweights, so I need your help if I’m going to have a fighting chance.  A million thanks to kater for the bloglove.

Vote here! Tell your friends, your family, your neighbours!  Polls are open from now until noon on Thursday, December 11th.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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