a view from the Editor's desk
When I think of chocolate, I have visions of piles of truffles coated in sumptuous powders, some sweet and some spicy. (My favorite so far has been a truffle rolled in cayenne pepper served with a Sauternes dipping sauce.) There is a silky decadence to letting a truffle melt in your mouth that just cannot be captured elsewhere.
Though I have never been a fiend for chocolate, there are moments when I find that nothing else will satisfy my craving for indulgence. It can be as simple as a cup of hot cocoa made from scratch with a few squares of Valrhona, or a childhood favorite like Devil's Food Cake with vanilla frosting.
Needless to say, creating this first issue of the digital magazine was a challenge. I found myself rooting through the cupboards in the middle of the night because I simply had to have 'a little something.' And that, in the end, is what chocolate offers — that little period at the end of a gastronomic sentence that tells your brain the eating is finished. What a way to go.
Jennifer L. Iannolo
Founder, Editor-in-Chief
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Photo: Kelly Cline
