26 Jan Mocha-chocolatta-ya-ya
That is about the best title I can come up with at this late hour, as I’ve just finished a 48-hour straight work marathon. (That’s spelled s-t-a-r-t-u-p, kiddies…can you say “startup?”)
Through melted motherboards, crashed hard drives, and the daily chaos of the kitchen, we are still running at full operation, so we demand that you read every last page of this month’s issue or we’ll do something awful. Awful, I tell you.
This week’s update features some interesting details about the origins of chocolate and its history in Mesoamerica, as well as some divine savory chocolate creations from our test kitchen (and photographer, incidentally), so peruse, savor, and enjoy. I’m going to bed. For a long time.
See our Table of Contents
food | food writing | chocolate
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