Spring is here- Citrus and pink pepper :)

Hello folks!

Well, the sun is shining, the trees are blooming, the stores are selling chocolate eggs. I think it's safe to say that it's officially SPRING!!

And mine has started great! With a wonderful boyfriend (who buys me lots of chocolate ;) ), with amazing friends, a busy, but fun workload, and making plans for my trip to Europe.

But  the best part of all was a fine chocolate tasting class I went to last night with a friend. I learned about where the common cacao tree varieties grow (sound smart by saying, "forastero!" when you read "ivory coast") and I learned even more about very high quality brands. It was a blast!! Plus I got to try some AMAZING chocolate. I'm not going to go into that here, because there would be way too much to cover, but I will be talking about this bar I bought afterwards:

There it is, laying on a philosophy book and study notes: Medecasse Citrus and Pink Pepper. 

Madecasse has a company story as charming as its chocolate bars: 2 peace corps alumni who served on the island of Madagascar, wanted to make a bigger impact, and so started this fair trade project. Its one of only around 250 bean-to-bar companies in the whole world and its chocolate is GOOD. 

It's a thick bar, light brown. The chocolate itself tastes earthy. You can smell the pepper before you bite into it, but the taste is not as strong. I have no idea what the combava fruit is, that it says it contains, but it tastes unique, intriguing...the fruit taste is so light that is requires concentration to catch it. 

Subtle, evolving, unique.

Big fan.

My boyfriend loved it too, saying it interested  him much more for its subtlety than the other bars we tried.

Also, this company has FOUR TIMES the amount of fair trade impact as a regular fair trade brand. 

So feast on, my chocolate-loving friends! It's for a good cause :)

Love,

Sondra

p.s. I looked up "combava fruit." Apparently it is closely related to lime. 

Potato chips?!? Chocolate?!? Together?! hmmm.....

Well today is an overcast Utah-winter Monday, Martin Luther King Day, and what am I doing to celebrate???

Studying of course! And thinking about what a cool guy Martin Luther King is, cause let’s be honest, he was a stud.

Here’s some food for thought, a quote from Martin Luther: “True compassion is more than flinging a coin to a beggar. It comes to see that an edifice which produces beggars needs restructuring.”

THINK ABOUT IT.

Anyways, in honor of the civil rights movement, I will be eating this interesting bar:

Smell:

dark and salty, nothing too unique

Taste: 

crunchy, not an immediate taste of potato chips. Then zing! Here comes the pepper kicking in, then the potato, the potato subsides, and the pepper lingers...

Last stage of flavor development: it tastes like these:

which you know, I think are delicious, buuut not in chocolate. As you may have realized, I'm all about experimentation, and am a huge fan of the bacon chocolate combo, chili chocolate combo, and a ton of others, but this one left me feeling kinda nauseous....you can definitely taste the potato chip flavor, and although there is no greasy texture, I almost feel I can taste the potato grease itself. 

Moral of the story: If you are pregnant and having a strange hankering for potato chips covered in chocolate, it seems you are not the only one, because you will have a handful of options. Like these, which I have not yet tried: 

So don't rule out the idea! Maybe there is a time and a place for the marriage of fried potato chips and chocolate. 

But for this chocolate lover, it's not here, and not today.

But hey! It's Martin Luther King Day!! Let's party!! 

Love, Sondra

Ginger! Almonds! Chocolate!

There is nothing like some good dark chocolate on a cold January morning-

Running out the door for another full day at the university, and then, BAM! I remember there is a little treasure in my bag:

This little lady:

Well, I have great parents and this year for Christmas my mom bought me a giant one of these:

and this:

Since I believe in really savoring my chocolate, these should last for a long time.

Back to that cold winter morning….

It’s cold, I'm tired, thinking about all the homework I still have left to do, and there it is, this smooth dark chocolate wonder, to put a little gleam of joy in my eyes and sweetness in my belly.

This particular gem is quite lovely for a few reasons.

1. It’s very dark.

2. The ginger. Though its not like whoop yo butt strong, it is the first flavor you’ll taste. I’ll have to admit my very first reaction was: it tastes like chinese food. If that doesn’t sound appealing, wait for the next wave of flavors

3. It quickly mellows out to a smooth dark flavor, and since it's a pretty good chocolate composition, it makes for a fine backdrop to the almond ginger taste.

4. The almond is honestly almost imperceptible but you do get a crunch every now and then which will at least convince you its there.

It's honestly not my favorite, but it does have a refreshing uniqueness and warmth about it.

When to eat this bar:

* when you are cold (ginger warms the body- just ask the natural healing art of ayurveda!)

*when you are going through a breakup (thats me! another “good” excuse for not blogging for awhile...I was too busy with having a boyfriend!)

*when you are feeling a lil asian.

*when you are awake. because chocolate is best enjoyed in a fully conscious state.

Well, on to my wonderful scholastic life of philosophy, the Middle East, women’s issues, and so many other interesting topics.

Happy eating, living, loving!!

(and yes, that is silly string and chocolate)

<3 Sondra

Bacon Chocolate Truffles, Vegan Pistachio Truffles, and adventures with friends!

Well first of all, it’s been awhile…

But school is crazy! And work! And life!

Yup.

I barely have time to sleep, much less blog about chocolate. (NOT of course, to undermine the importance of chocolate. I continue eating it faithfully whenever I can J )

But last weekend, I got a welcome respite from the craziness and had some chocolate eating and making adventures with a dear chocolate-loving friend, Marybeth.

We started out with a trip to the art museum where, after a wonderful tour, we bought exotic chocolate at the store. Marybeth bought a Theo Coconut Curry Milk Chocolate bar. Call it strange, but it is DELICIOUS! The curry surprises, even when expected, and there is a lot of coconut, but it is an intriguing and then addicting taste that you have to experience for yourself.

After another day of adventures, we made vegan pistachio truffles and chocolate chipotle bacon truffles.

So for you hippie-vegan-whole-foods type of people, I got you hooked up right here:

Link to the recipe: http://chocolatecoveredkatie.com/2013/12/27/pistachio-chocolate-truffles/?utm_source=explorer

Pictures of our version:

And for you chocolate AND meat lovers, why not have both? These turned out surprisingly good, though next time I think I’ll go with a little less chipotle chili powder and dark chocolate instead of “semi-sweet.”

Link to the recipe: http://www.sheknows.com/food-and-recipes/articles/1028455/bacon-chipotle-chocolate-truffles-recipe

Picture of our version:

My only apology is that the pictures are not clearer L My camera hasn’t been working so we had to use my friend’s iphone.

Until next time, remember to savor life as much as you savor chocolate! Every tiny moment and little joy makes your life a tapestry of happiness. Don’t miss out by wanting more than you have.

Love,

Sondra

Almond Chocolate Truffles- SUCCESS!

Dear chocolate-loving world,

Today was a beautiful gray-cloudy day, a miracle for Arizona, where I've been for the last few weeks. Yesterday I made truffles and they came out DE-licious. Wish you were here to try them ;)

But anywho, then I got artistic and took some photos of these lovely little guys to motivate your own truffle-making adventures or at least a trip to your local chocolate shop :P

chocolate truffles + arizona dirt. Seemed fitting because of the truffle's namesake, a black mushroom found covered in dirt in the ground.

  

P.S. I am currently OBSESSED with the band Passenger. Talk about inspired lyrics, I could listen to them all day....oh wait, I have been listening to them all day...marry me, Mike Rosenberg?


Anyways, eat chocolate and be happy!!

-Sondra

We should run through the forest
We should swim in the streams
We should laugh, we should cry,
We should love, we should dream
We should stare at the stars and not just the screens
You should hear what I'm saying and know what it means 
-Passenger, "Scare Away The Dark"

How To Truly Savor Chocolate Mousse

More than a chocolatier, I am a writer.  

Life and all its pleasures interests me.

                    I love tastes like deep dark chocolate, smells like luxury perfume, and skies full of               night stars. I love art, music, literature. I love all things beautiful and all things that                       excite the senses.

But I understand as well that true pleasure comes from true abstinence. Pleasure is only truly known by the ascetic who learns to delay it.

That is the premise of this poem. Enjoy the poem. Enjoy the mousse. 

FAST

Hold back from your stomach until it is a hollow canoo.

It will echo and crave-

starve it still.

Deprive it until taste buds want

and body weakens.

Then make a chocolate mousse.

Add butter,

eggs,

chocolate,

cream.

Then find one ray

just as the sun is taking all its rays back to the belly of the earth-

find one ray and sit in it.

There you must eat this wonder,

bite by bite,

and marvel at the glory of food,

the glory of your mouth

and tongue

and the glory of that single ray of sun. 

Basic Chocolate Mousse

Serves 8

Ingredients: 1 cup chopped bittersweet chocolate
1 stick unsalted butter
4 egg yolks
5 egg whites
3 tablespoons granulated sugar
1/2 cup chilled heavy cream
Chopped nuts, to serve
Fresh berries, to serve
Freshly whipped cream, to serve

Directions: 1. Melt chocolate and butter in a double boiler over low heat, stirring until no lumps remain. Remove from heat, transfer to a large bowl and allow to cool slightly. Whisk in egg yolks one at a time until well combined. Set aside.

2. In a second large bowl, beat egg whites until soft peaks form. Slowly beat in the sugar and continue to beat until stiff peaks form. Fold the egg whites into the chocolate mixture and set aside to further cool.

3. In a medium bowl, whip cream until soft peaks form. Once chocolate mixture is cool, fold in whipped cream until no white streaks remain. Spoon mousse into serving bowls and chill. Serve with a garnish of chopped nuts, fresh berries or a dollop of whipped cream.

Good & Delish dark and twisted lemon and black pepper chocolate

Hey world!!!

Okay, first of all, let me explain my almost 2 year hiatus:

I was in Argentina, serving a mission for my church. As missionaries we didn't have access to technology so keeping a blog was impossible...and even more tragically, I almost had just as little access to good chocolate!

Well that year and a half was quite the life-changing experience and too much to outline here, so let's skip the travelogue and get straight to the homecoming chocolate!

Thanks be to God, I have a wonderful mother who knows (and shares) my love for dark chocolate. I was lucky enough to find quite the assortment when I got home and the subject of this review was one of those blessed selections :) :)

As soon as I tried it, it became one of my favorites, and it took me WEEKS to finish. (I have a strange habit of zealously guarding my best chocolate and savoring it slowly over the course of days and in extreme cases weeks, afraid of its imminent departure).

So this bar was savored every morning before my daily writing time. It always started out my day with a melt, crackle, and zing. 

Picture this:

freshly upturned soil. an earthy chocolate backdrop.

(mmm 57% dark chocolate)

the zing of crunchy lemon

the sting of cracked pepper (burns the throat)

mellows, leaving behind a smooth lemon landscape (like sun on the dirt)

just as you start settling in the flavor-

wait! the pepper strikes back!

a sharp kick to the throat.

a violent end to a sweet beginning.

complex, intriguing, EXCITING as an exotic boyfriend.

I <3 it.

Miss it already...:(

Buy it. Eat it.

Savor it.

"You've got one tiny moment in time to shine to shine to burn away the darkness."
-Matisyahu

Bake these chocolate-filled doughnuts. Make friends.

A recipe from one of my favorite chocolate-makers, Katrina Markoff of Vosges Haut-Chocolat:

Sufganiyot

3/4 cup warm water (about 100 degrees)
1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup sugar, plus 1/2 cup for coating
1/2 tsp salt
2 large eggs, separated
2 tablespoons unsalted butter, room temperature
peanut oil, for frying plus more for bowl
1/4 cup apricot or blackberry jam or conserve or a Vosges Haut-Chocolat Exotic Candy Bar of your choice

1. In a large metal bowl, stir together warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.

Transfer dough to a well-oiled bowl; turn dough several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.

About 30 minutes before you’re ready to form doughnuts, remove dough from refrigerator to let come to room temperature. On a lightly floured work surface, roll out dough into an 11 inch square about 1/8 inch thick. Using a 2 inch cookie cutter (or a glass), cut out about 24 rounds, dipping cutter in flour as needed to prevent sticking. Re-roll scraps and cut out about 16 more rounds.

Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mount 1/2 teaspoon jam or chocolate bar pieces in center, or both. Top with another round and press edges to seal. Repeat process with remaining rounds. Transfer to prepared baking sheet; let doughnuts rise until puffy, 20 to 30 minutes.

Heat a few inches of oil in a large (4-5 quart) heavy pot until it registers 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 to 5, carefully slip doughnuts into hot oil. Fry, turning once until golden brown about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.

Place remaining 1/2 cup sugar in a medium bowl. While doughnuts are still hot, toss them in sugar, turning to coat. Serve immediately.

The link to the (awesome) website where Katrina shares a backstory to this recipe:

http://www.peaceloveandchocolate.com/2009/09/02/sufganiyot/

Love,

Sondra

I'm in Hawaii!! Now let's get to the chocolate...

So, because I have an awesome job, I am on a free trip to Hawaii, staying in a gorgeous hotel/ resort by the beach. Awesome!! Right???

Here's to you Hawaii:

Now let's get to the good stuff: chocolate.

Now Hawaii doesn't have the most happening culinary scene, but they do have a few mostly meat-ey and tropical flavor-ey specialties. Like Hawaiian barbecue and other things I can't eat as a vegetarian...

But their pineapple is AMAZING, and Hawaii's chocolate specialties are mainly limited to chocolate-covered pineapple and chocolate covered macadamia nuts. I haven't tried the boxed chocolate-covered pineapple because I assume it uses dried pineapple which just doesn't sound tasty to me. Pineapple is so sweet and perfect itself and I don't think chocolate melds too well with such a strong, sweet flavor, unless balanced with other flavors. But chocolate-covered macadamia nuts are delicious!

Sooo that pretty much wraps up the chocolate options here in Hawaii.

So I'm gonna go eat some on the beach!

Have a wonderful day and tasty travels!

Love,

Sondra

Choxie Dark Chocolate Raspberry Lemon Biscotti Truffle Bar

Let me preface this review by saying: Choxie is amazing.

My own chocolate making style is focused more on the purity of the chocolate mixed with a few strong aromas that arouse and challenge the taste buds.


BUT though Choxie's flavors often seem to overpower the chocolate, they are bold and tasty enough to make me a fan. 

I love this bar, because the taste of the dark chocolate is still intact, and it's a tasty dark chocolate, though it leaves a slight powdery residue on the tongue, and may be a bit vanilla-ey. A generic good-tasting dark chocolate, but good nonetheless.

I love how flavor after flavor unfolds- the tart rush of lemon, sweet raspberries, buttery biscotti. I want to sit down with a glass of herb tea and call it an English tea party. (As a matter of fact, this bar would be perfect, broken into squares and arranged creatively at a tea table, complete with roses and lace of course).

I would also love to take this bar on a sunny summer picnic. It evokes happy memories and sunshine. 

The inside truffle is actually made with white chocolate, though once again, it is mostly just a medium for the other flavors- no strong white chocolate taste here.

You know that stick of gum that Willy Wonka makes that is like a 4 course meal + dessert?

After eating one square of this bar, I feel like I have eaten a collection of snacks at least- like lemonade with raspberry biscotti. Filling and interesting.

The sweetness of raspberries assaults the senses first, then the tang of lemon relaxes to a bittersweet chocolate. Bread and butter is a mild undercurrent to the evolution of flavors. 

Once again, this is a dessert bar, so it tastes less like true chocolate, and more like a chocolate confection, but   the chocolate is a great carrier for the other flavors.

Now I will eat my last piece in peace :)

Love,

Sondra

Jordi Roca and his incredible creations

I have been obsessed with the Roca brothers (of the Cellar de Can Roca- ranked 2nd best restaurant in the world) and their philosophy on food, their measured and passionate efforts to create a pungent emotion on a plate. Their philosophy has always been my philosophy- I want my chocolate to create moods and emotions, each truffle a piece of art. To discover similar innovators was a revelation to me.

They have this emotional cuisine down to a science- even labeling food and flavors with the emotion they evoke: milk with tenderness, lemon with joy, acidity and edible flowers with euphoria, earth with melancholy. I would like to expand this spectrum and I am constantly looking for more flavors.

This is Jordi Roca, the brilliant pastry chef of the Cellar de can Roca:

Another thing that I appreciate about Jordi's brilliance is his willingness to share. This Roca recipe, from delicooks.com looks especially delicious:

Milk, cocoa, nuts and sugar

A twist on popular chocolate milk

By Chef Jordi RocaTwitterPost the recipe on facebookYour email (*)print

At a glance

Serves:

4

Difficulty:

Medium

Cost per serving::

Económico

Method:

30 min.

 

 

Ingredients

• 100g Egg yolk
• 100g double cream
• 250 g of chocolate, 70% cocoa
• 60g sugar
• 260 g Egg whites
• Butter and flour
• Cocoa powder
For the praline:
• Hazelnut praline 100g
• 100 g cream
For hazelnuts:
• 50g sugar
• 75g hazelnuts

Method

1. Melt the chocolate. Stir in the hot cream and yolk.
2. Beat the Egg whites and sugar and mix with the cream. Add to an oven dish with butter and flour and bake at 180ºC for 10 min.
3. Cut up and sprinkle with cocoa.
4. PRALINE: Boil the cream and mix with praline cream, stirring until smooth.
5. HAZELNUT: Melt sugar in a frying pan, add the hazelnuts and mix well.

Choxie: Milk Chocolate Creme Brulee Truffle Bar

Target has a very innovative line of chocolate called "Choxie" that I had tried in the past and loved, but hadn't blogged about. Until now!

You should try this brand! They have fun, delicious, and interesting dessert-based flavors.

The milk chocolate creme brulee truffle bar says it is "white chocolate truffle infused with vanilla, caramel, and a touch of toffee."

The bar is milk chocolate filled with white chocolate and toffee bits. It smells very sweet and strong of caramel and vanilla.

I am NOT a fan of white chocolate- it usually tastes like bland concentrated sugar to me. But the white chocolate in this bar was so infused with caramel-toffee-vanilla that it barely tasted like white chocolate. Definite sweetness, definite caramel, not very strong white chocolate. This is a dessert bar, so it's very sweet, not an austere brick of premium dark chocolate like I'm used to reviewing, but I loved the flavors. Lots of milk and caramel, a sort of custard-ey flavor- very soft, very sweet. Also a tad of salt from the almonds in the toffee. Warning: CAN BE ADDICTIVE. I generally just eat two squares for a review- but it's not even 7am and there are only two squares left...MUST PRACTICE SELF DISCIPLINE....

As a side note, this bar would taste delicious with coffee. I don't drink coffee, but this caramel toffee milky deliciousness pairs perfectly with coffee scents.

More reviews and ideas to come!

Love,

Sondra

P.S. My camera is driving me nuts...I'm seriously not that technologically challenged (I have a blog, don't I? lol) but I don't have the means to get pictures onto my computer... to put it simply. Hopefully I get it figured out soon, cause I want to display my chocolate skillz!! :)

How I evaded black noodle day and scored myself a Valentine :)

So I wrote a Valentine's Day blog post, but I lost it....and left shortly after on vacation, so things have been crazy.

Basically.......I am living in South Korea (I need to post on here more often!) and Valentine's Day traditions are a little different in this country.

On Valentine's Day, girls give GUYS the chocolate. Crazy, huh???? I was a little upset, not gonna lie. Not that I expected chocolate anyway...I just moved here and the only time I get out is to go to church. But there is one guy- an adorable Korean boy, who I have been crushing on for WEEKS. But since he barely speaks English, I'm not sure he was getting the vibes, and even if he was picking up on my "HEY CUTIE I REALLY LIKE YOU ASK ME OUT" signals, he might think better of it considering the "we don't speak the same language" logistics.

So anyways, if I expected to have a Valentine, *I* would have to make the move (something I almost never do). In all fairness, Korean men give women candy and presents on White Day, March 14th, but who wants candy when they could have chocolate? On April 14th, all those who received nothing on Valentine's Day or White Day get to celebrate the bitterness of singlehood by going to a Korean restaurant and eating black noodles. Black as in death. Black as in mourning. Even though I longed for adorable Korean boy to ask me out, I am not delusional, and as he hadn't responded to any of my hints, I fully expected to be eating black noodles in April.

The night before Valentine's Day, I bought myself some Ferrero Rocher hazelnut truffles. I listened to music and savored the truffles, hoping to forget about the boy I had been thinking about non-stop all weekend. I was surprised that I was depressed about Valentine's Day. Usually being single doesn't bother me, but this year the bitterness was creeping in, before the holiday had even begun.

Then, the unthinkable happened. Adorable Korean boy ASKED ME OUT. For Valentine's Day. Completely out of the blue.

I was ELATED. Maybe it was the combination: this boy I had been crushing on but had lost all hope that he might like me too, and the bitterness of being alone while the world is celebrating a day of love and romance. In any case, I wanted to dance and sing down the streets, hug unsuspecting Korean strangers. I felt like Cinderella, swept off her feet.

Of course the next day, some of the elation dissolved as I became super nervous. How are we going to COMMUNICATE? I know like three phrases in Korean!!

Luckily, it was a great night :) I'm leaving out a lot of details, because I don't want to make this blog my personal diary (who knows who could be reading this????) but the adorable Korean boy gave me a great date AND delicious chocolate for Valentine's Day.

So Happy Valentines Day! Remember, dreams do come true! :)

Love,

Sondra

P.S. pictures to come....my camera is being lame and not uploading pics.

Vosges Chocolate, Chocolove Fruitcake, and Theo Nutcracker Toffee!!!

So much chocolate has been savored since my last post!

My birthday was on the 9th of December and my wonderful friend Philippe bought me the Vosges collection that I have always dreamed of! The Collezione Italiana, with the famous rooster truffle with tallegio cheese, a white chocolate truffle with olive oil and dried olives garnished on top, a balsamic vinegar truffle and other such foodie delights. I will have to admit I scarfed them down before I could do a proper tasting, with notes and careful capturing of flavors, but it was a little intimidating anyway because the flavors were so varied and intense. This is less chocolate and more chocolate as a vehicle for far-flung flavor destinations. Bottom line: worth the 50 something dollars for the 16 piece collection. Unforgettable.

I have also tasted the Chocolove Fruitcake! Which was surprisingly delicious. A conglomeration of nuts, dried fruit, and cinnamon. In cake, its not so great. In chocolate, it was interesting and exciting- it keeps the tastebuds hopping! Savor this with hot chocolate to get in the holiday mood :D

Their description: Limited Edition Chocolove Holiday Bar is a blend of sweet currants, tart cherries, zesty orange, spicy ginger, and a mix of crunchy pecans, walnuts and hazelnuts enrobed in smooth dark chocolate

The Theo Nutcracker Toffee was also good, but less flavorful. Very earthy notes, dark dark chocolate with coffee tasting nuts. It is a holiday edition bar, but it tasted like thanksgiving to me....

I have been dying to make some pine-flavored truffles, so I may be making some soon! And since I am getting a camera today (late b-day present) I will be able to photograph my chocolate adventures!

More chocolatey goodness to come!

Enjoy the holiday season- all the sights, sounds, and flavors.

Love,

Sondra

Happy International Chocolate Day!!!

Today I got a phone call that made my day. It was my best friend, who now lives in a different state, calling to say, "Happy International Chocolate Day!!" Of course, this was like forgetting about Christmas, then someone reminding you and waking to this fact with a start of joy. "Really???" I exclaimed. "Yes!" she pronounced. "And tomorrow is cream-filled donut day!" She would know. I made her a photo calendar for Christmas, and spent hours filling each day with a national holiday (so many more than you would imagine- things like rubber duckie day and...mmm more interesting ones that I can't remember).

In any case, this revelation instantly brightened my day by approximately 10 watts. It also convinced me that some Amano chocolate was in order. I'm a broke college student, so it's hard to not feel guilty about buying a seven dollar bar of chocolate. But it is International Chocolate Day! It will be another year before it comes again! This auspicious day requires only the highest quality chocolate! And other rationalizations...

And yet, the guilt melts away when I taste this singular artisan chocolate. I swear if I could sell this stuff, I'd make a million bucks by my sheer enthusiasm. This chocolate is transporting. It's taste is so rough-cut and earthy, so evocative and complex, it has ruined me for all other chocolate.

In between study sessions (all about the fascinating Middle East!!) I let a square of Amano melt on my tongue while listening to Adele's "Someone Like You."

Because chocolate is an art form, in my opinion, it tastes best paired with other art. The rough beauty of Amano chocolate with this smooth and gorgeous live recording of Adele was the perfect match :)

For the ultimate artistic experience, some Michelangelo art accents Adele and Amano nicely.

*siiigh* Well it's back to textbooks :)

Enjoy your International Chocolate Day and tell me all about the chocolate you enjoyed today!!

Love always,

Sondra