Last year, I lost all my chocolate moulds (and chocolate supplies) in a fire. Time to start over. This year, I invested in new moulds, took a chance that a new friend would trade me time on his bean-to-bar equipment, and decided to call my creations Quicksilver Chocolates, because making chocolate is transmutation in the alchemical sense. Because I have a chemistry degree, but sometimes it seems like I draw on knowledge much older and less sure than that.
The first day of 2012, I made my first wild Criollo bars, (with nibs). No extra cocoa butter. No vanilla. No emulsifier. An unforgiving antique French mould. I felt like it was time that the chocolate and I start a no-hold-barred conversation.
Stay tuned, and bring in the Dragon year!