I love how every new class I take inspires more kitchen creativity. It doesn’t matter if the class is about cooking, gardening, or even project management, business development, or research and analysis … every tidbit of new knowledge is saved in that hard drive I call my brain, and a variety of creative multidisciplinary solutions always seem to pop out whenever I’m faced with new challenges or lines of inquiry.
I previously tried making chocolately stuff from cacao nibs and powder. Utter, utter failures 🙂 Gritty and granular and poorly emulsified. It looked and tasted like what it looks like and so I moved on to different experiments, figuring the magic of conjuring chocolate out of beans was out of reach for the home enthusiast.
But then Facebook (oh, Facebook!) recommended a Chocolate-Making class at Markham and Fitz Chocolates, a chocolatier in Bentonville, Arkansas not far from home. Of course, my interest revitalized and I immediately bought a ticket to demystify the metamorphosis of the humble cacao bean into glorious chocolate.