Scarecrows and chocolate

When I think of hotbeds of chocolate goodness, a few cities come to mind: Paris, New York, San Francisco. Vancouver’s nice and all, and there are some interesting chocolate makers here, but I don’t think we have quite the reputation as other cities.

But how about Kansas City? Erm. I hear there are wizards and scarecrows there. Or maybe that’s just Kansas in general.

Kansas City is also home to Christopher Elbow, who makes exquisite chocolates. The flavours are clear and pronounced, but still elegant and refined. The textures and technique are impeccable. And, let’s be honest, they’re freaking beautiful. His wife is a graphic designer, and has designed stunning cocoa butter transfers for the chocolates.

The chocolates are a mixture of classic flavours (single-origin chocolate, champagne, caramel), new-fangled exotic flavours (yuzu, Russian tea) and modern twists (strawberry balsamic caramel, rosemary caramel). And while I went through them all with a very critical eye, I don’t have a single bad thing to say. Except, maybe, that I didn’t get to try every single flavour, and that is almost tragic.

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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