Oh, Valentine’s Day

I’m not going to ignore it, though I wish I could. Seriously now, it’s the holiday that couples dread because you have to manage your partner’s expectations, and it’s the holiday that singles dread because it magnifies the fact that you’re single. 

It reminds me of my chocolatier days when I would spend weeks on end making chocolate hearts that said be mine and I ❤ you, in both official languages. Sometimes I’d have the odd German heart to write, and then I was never sure if I was spelling it right, or (even better) inadvertently saying something rude.

In the weeks leading up to V-day, we would get silly and write an occasional sassy heart. Inevitably, February 13th would roll around and the shop would be full of wide-eyed, desperate-looking men facing the choice between hey baby and I love you. You’d be surprised how many chose hey baby.

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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