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Thank you, thank you, thank you!

Thanks to all you lovelies, The Well-Tempered Chocolatier was voted Best Food Site in the Best of 604 Awards last night. Wheeeeeee!

Thank you to everyone who voted and got the word out. I couldn’t have done it without you. I’m glad to share my food babbles with you.

Thank you.

I’m off to do a surrrious happy dance.

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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