Seth Ellis Chocolatier

When I was in Boulder last month, I had the pleasure of meeting with Rick Levine of Seth Ellis Chocolatier. He kindly spent three (three!) hours with me, explaining every aspect of his business. Of course, there were samples of his fine work, too. Ever the giver, I’ll review each piece for you. It’s going to be a good week.

Also, in an unrelated note, tonight was the James Beard Foundation Awards ceremony. Here are the winners.

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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