The Chocolate Tasting Kit: Events galore!

The Chocolate Tasting Kit, by Eagranie Yuh

The Chocolate Tasting Kit, by Eagranie Yuh

Photo credit: Jason McRobbie

It’s been a whirlwind couple of months in chocolate land, least of which was the launch of The Chocolate Tasting Kit. I’ve kicked off with a few events in Vancouver, notably with a well-attended launch last week. Thanks to everyone who came out and made the night so special. It was so nice to see you. Vancouver Eater posted some lovely pictures of the event, courtesy of the even lovelier Jason McRobbie.

And now, a word from our sponsors. I’m grateful for the support of:

Of course, thanks to my entourage….erm, team at Raincoast Books and Chronicle Books.

In other news, The Vancouver Courier put my mug on their front page last week, along with a fun Q&A. And I’m teaching at Barbara-Jo’s Books to Cooks on April 1 (no fooling), so if you missed the launch, there’s more opportunity for chocolate goodness.

In April, I’ll be in San Francisco for a few days–notably, teaching a (free!) class at Omnivore Books. Teaching at Omnivore Books is a bit like singing at the Apollo, and I want to point out that Michael Ruhlman is speaking the day before. I won’t go as far as to say he’s my opening act, but I will hint at it because I doubt I’ll have many opportunities to. So there.

Check out my events page for more fun as it develops, and I hope to see you at some of these events.

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 2014, News, The Chocolate Tasting Kit, TravelTags, , , , , , , 2 Comments

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