Chocolate is so exciting... that we teach chocolate classes!  Tickets available at:
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CHOCOLATE CLASS

CARING FOR YOUR CHOCOLATE
STORING CHOCOLATE
Chocolate is best at room temperature (about 72*F). Do not refrigerate your chocolate. 
​I SEE WHITE
White patches on well tempered chocolate are called bloom.  Bloom is the result of your chocolate being exposed to temperature changes.
Bloom is safe to eat and doesn’t indicate lesser quality or age.  If it is truly bothering you, clasp your hand around the piece of chocolate.  Your heat from your hands will warm the chocolate.  As the chocolate warms, the bloom will disappear.  

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A STARTER TASTING GUIDE FOR TASTING CHOCOLATE

HOW TO TASTE:
Welcome to a whole new chocolate, and really new  eating experience.  After 15 years of offering single origin bean to bar craft chocolate,  we've learned a few things about the value of experiencing your bar of bar.   This is not candy, this is chocolate, "food of the gods".  Enjoy this moment. 

This guide is a starter course to your new experience.  Our approach is a very democratic method to use will all types of chocolate.  So let's get started!! 
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Unwrap your bar. Notice its shine, its smell, and its color.  Traditionally, chocolate appears in luscious shades of brown, caramel or cream, but chocolate can also be shades of purple or champagne, cordovan or even rosy mahogany.  The look + smell of the bar starts the most magical part of your tasting experience. 
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✩ Break off a piece. 
✩ Pull the piece to your nose. 
✩ As you inhale the chocolate, close your eyes, open your mouth, place chocolate on your tongue. 
✩ Immediately push the piece to the roof of your mouth.  
✩ Breathe, relax, keep your eyes closed until the chocolate softens. It may time more than a quick moment.  We want the chocolate to warm a bit.
✩ Your heat will melt and open the chocolate. Don’t move, don’t chew, let your jaw relax, let your shoulders relax, and let the piece melt. 

What do you smell, taste, feel?  Milk, banana, smoke, honey, barley, citrus?   Let's do that again.  For a more enthusiastic lesson on tasting chocolate, attend a Frequent Chocolate Eater class.
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​CLEANSE YOUR PALATE
Room temperature flat or sparkling water is a great palate cleanse.
​WHAT IF I DON'T LIKE THE CHOCOLATE
You don't have to like everything you try.  Just as with craft beer, wine, even people, you will try options you like and those you don’t. Try anyway.  You'll live.  Enjoy.

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