This special price is only available until the end of the month, so get your copy today—and get ready for the release of Dangerously Dark!
You should probably know one thing about me right up front: I’m not a morning person. Never have been, never will be. If it’s too early for traffic jams, tequila, and at least fifty percent of the taxi drivers in any given metropolis to be plying their trade, then it’s too early for me. End of story. But sometimes I have to make exceptions. Doesn’t everyone?
The fact of the matter is, I don’t always set my own hours. Sometimes, my clients do that for me. That’s because I’m a freelancer—a freelance chocolate whisperer. You might not have heard of me. I’m the first of my kind. My clients would probably prefer you don’t know I exist. But I definitely do. Continue reading
You probably already know not to eat French fries with your fingers in Chile, not to shake hands across a threshold in Russia, and to always sit in the backseat of a taxi (never up front with the driver) if you’re a woman traveling solo in Costa Rica. But you might not know that ordinary chocolate contains over five hundred unique flavor components—more than twice that of vanilla or strawberry. You might not know that you should let your next bite of chocolate melt on your tongue (don’t chew it!) for the ultimate flavor experience. And you might not know that the most chocolaty chocolate mousse is made with high-quality chocolate and water (not cream). Not many people do—not even the restaurateurs, TV chefs, and chocolate-company executives who hire me to troubleshoot their Theobroma cacao cookies, cakes, and confections. Continue reading