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!


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