It was late afternoon last Saturday……I was struggling valiantly to down another sip of rich, thick, sweet, intensely chocolate hot chocolate. I was attending the Death by Chocolate event at COPIA (the Center for Wine, Food and the Arts) in Napa, California.
I had been sampling chocolate of all kinds, flavours and cocoa contents since 10 a.m. It was about 4 p.m. and I was sitting in COPIA’s beautiful tiered kitchen theatre, watching the final Master Class of the day. Chuck Siegel of Charles Chocolates had just passed around samples of the third of three hot chocolates he had made. Each was made with Guittard chocolate and tasted rather like drinking chocolate syrup (not that I will attest to knowing what drinking chocolate syrup tastes like!).
In terms of chocolate tasting, I was clearly done for the day. Continue reading