I spent a few hours this afternoon making chocolate at the Cacao Anasa kitchen. My friend Peter invited me to the third of these events since I’m in town for a conference. If it’s possible to have more fun in a kitchen, I’m not sure how. We made (and ate) truffles, cookies, chocolate bars, chocolate soup, and a bunch of chocolate-flavored drinks (spicy hot chocolate, and an assortment of stronger beverages).
Now that I’ve had freshly-made chocolate from my own hands, I’m sure I’ll be a lot more picky about what I buy.
The CEO/owner of Cacao Anasa, Anthony Ferguson, gave us a great education on the making of chocolate (and some of the health benefits). Before today, I would never have known that chocolate is actually tempered, not unlike steel. His biography is even more impressive than the great chocolate.