“The Real Thing” in Edible Vancouver

The new issue of Edible Vancouver is out, and if you turn to page 12 you’ll find my article about hot chocolate. Or, read the article here. If you want the recipe, you’ll have to get an actual copy – at least, until the recipe gets indexed and posted on the site.

Copies tend to fly off the shelves pretty quickly. Get yours at one of these fine establishments. Or hey, you know what would make a great Christmas gift? You guessed it: a subscription to Edible Vancouver.

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.

Categories 2009, NewsTags, , 2 Comments

2 thoughts on ““The Real Thing” in Edible Vancouver”

  1. Hi Eagranie, I was perusing my copy of edible Vancouver and came across your article, and knew it’d be on your blog. I am a true believer in the drinking chocolate, although my love started when I was living in England and made it with Cadbury. Yum.

    Glad to see you’re doing well!

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