I may be late to the chocolate scene, but the good news is that I got here. Finally! My background varies greatly, from retail to corporate training and administration, from university administration to nonprofit. Through it all, though, there is a key common denominator: I am a builder of people and programs. I have a penchant for grasping the larger, over-arching "systems" in our lives - the connectedness and patterns of things, if you will - and I love bringing that ability to the fray as I work with and through people to accomplish goals.
In chocolate, I relish both the science and artistry that comes with it. In a moment of true confession, within my own family I come in a distant third as a "lover of chocolate." (My wife and older son outpace me in that category! ) Yet, as I began to consider the connectedness and history of chocolate, it opened my eyes to something that I should have been doing long ago. There is a reason that chocolate reveals itself at almost exactly the same temperature as the human body. Quite simply, we were made for each other! For me, it has been a miraculous discovery of self, and that's why I call my works Milagro Chocolate. My journey is about exploring the miracle in chocolate - a tasty confection that is actually quite good for you - and it's also about the miracle that it can bring about in you.
Typical yield of molded truffles from 1 lb chocolate?
Rated a YouTube item created by @clay with a 5:
A Visit to Patrick Roger Chocolate in Paris
Rated a Galleries item created by @vercruysse-geert with a 5: