New project: Meet the Maker

A hat for summer (and keeping secrets, for now)

A hat for summer (and keeping secrets, for now)Howdy, kids. It’s been a while since I last posted, but that doesn’t mean I’ve forgotten you. In fact, I’ve been working on a couple of bigger projects in the past year, one of which I’m still keeping under my proverbial hat. (In case you’re wondering, it’s a floppy straw hat for summer. With pale yellow and salmon piping, the sort of thing you might wear to a garden party where they serve mint juleps.)

Next week, I’ll launch one of the projects I can talk about.¬†Basically, I’ve been fortunate to spend the past couple of years meeting and getting to know folks in the fine chocolate industry: chocolate makers, chocolatiers, chocolate retailers, chocolate educators and more. Each of them has a fascinating story to tell, but like many people, spends his or her time working, not telling stories. Well, I’ve been collecting their stories and starting next week, I’ll share them with you.

It’s been really fun getting to know all these characters, and I’m excited to introduce them to you. Stay tuned next week, as I’ll be kicking off with one of the most respected folks in the biz: Gary Guittard, of Guittard Chocolate Company in Burlingame, California.

 

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 2013, Meet the makerLeave a comment

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