Blog

Explore Chocolate with Me this February This February, I'm excited to be part of several classes and events that will give you a deeper understanding of chocolate--not only where it comes from, how…

Thank You for 2018I really mean it--your interest and support make my work both possible and rewarding. Creating chocolate that is more flavorful and more fair is my passion, but I can't do it without…

Honduras + Rum: Back Online for a Limited TimeThis limited-edition collaborative bar sold out quickly when I released it in September--but I reserved a tiny stash for the holidays! Those last few bars…

Out Now: Venezuela, Porcelana - 70% DarkPorcelana is perhaps the most coveted cacao in the world. It's a varietal, not a place, and this example comes from a very old plantation near Machiques, Venezu…

Out Now: Honduras + RumLast month I previewed a rum-steeped 72% dark bar developed in collaboration with Great Lakes Distillery of Milwaukee, WI.Good news: it's finally here!They're available dir…

New Bar Preview: Honduras x RumAs a reader of my monthly newsletter, you're the first to know that I'm days away from releasing something special: a rum-steeped bar developed in collaboration with&nbs…

Last Chances: India 74% & Dominican Republic 85% The heading says it all. We're into the final batches of both bars. Here are tastes of their stories: India, Anamalai - 74% Dark This b…

Summer Chocolate Care Tips from Food Writer Estelle Tracy Now that summer's warm temperatures are upon us, it's time for a refresher on how to prevent the heat from damaging your chocolate--both a…

New Harvest Belize - Available Online, Coming Soon to StoresEven at the same origin, no two cacao harvests are exactly alike. Differences in weather during the growing season and the countless variabl…

Limited Release: Hot Sauce Infused Belize 68% Dark Many of you have asked for something hot, and on Friday, May 4, I'm releasing it. Produced in collaboration with Madison, WI’s 537 Co. hot sauce, t…

New Guide to Enjoying Fruit-Forward Dark Chocolate If you’re reading my newsletter, there’s a good chance you already know that plain dark chocolate can have fruit flavors, naturally. If this comes…

Naturally fruity dark chocolates can taste very different from the more straightforward “chocolatey” dark chocolates most of us are used to--so different that it’s tempting to think of them as a diffe…

Yes, plain dark chocolate--without added flavorings and ingredients--can taste fruity. If this fact comes as news to you, I’m thrilled to be the messenger, because this kind of chocolate is some of th…

Wm. Chocolate in the Press From a mention in USA Today to a profile in Madison's Isthmus, it was an exciting news month around here. Give these pieces a read if you haven't--the authors scouted lots…

NEW GUIDE TO ENJOYING 100% DARK CHOCOLATELast fall I released an unsweetened 100% dark chocolate bar, and since then many of you have asked what to do with it. And you know what, with quality 100…

Let's get some basics out of the way: 100% dark chocolate is unique in the chocolate world because, by definition, it's unsweetened. Sometimes it's made with nothing but cacao beans, and sometimes…

NEW PODCAST INTERVIEW ON THE CORNER TABLEEarlier this month I was a guest on The Corner Table, a food podcast hosted by Lindsay Christians of Madison's Cap Times newspaper. Our conversation delve…

I've recently received several questions about nutrition data in general, and sugar content in particular. Brief information about these topics is now on my FAQs page, and I want to offer answers here…

You'll recall from Part 1 that my India Anamalai 74% bar began as a project to replace a particularly wonderful origin that I had no prospects of restocking: Venezuela Guasare. Eight months after star…

You've reached the final chapter of the story behind my India Anamalai 74% bar. To recap, in Part 1 I was running out of one of my all-time favorite cacao origins, Venezuela Guasare, so I set out to f…