I attended the Dallas Chocolate Conference this weekend. A very official name for what turned out to be a chocolate feeding frenzy peppered with some very legit choco-talk. Science-type shit. In fact, here’s a list of words you might not expect to hear in reference to chocolate:

• crystals
• humidity
• roast temperatures
• viscosity
• fermentation
• drying process
• genetics
• farming
• labor-intensive
• pulp
• evaporation
• rainforest botanicals

Anyway, despite the fact that apparently chocolate is harder than rocket science (according to rocket scientists!), the end product, or at least what I got to shove in my mouth, was damn good. Here’s the post I wrote featuring a Q&A with a local chocolatier and a chocolate maker from Utah of all places. Enjoy!