I’m the kind of person who keeps an emergency chocolate stash in every room. So when I started digging into the real stories behind our favorite treat—how beans travel from tiny farms to that silky bar in your hand, the science that makes it snap, the centuries-old secrets—I couldn’t stop. I turned everything I learned into this 40-question love letter to chocolate. Fun fact: I shared it with a bunch of professional pastry chefs at a chocolate festival last month. They adored it… and still averaged only 24/40 (they laughed, I blushed). If you’ve ever melted over a perfectly tempered truffle or wondered why some chocolate tastes like blueberries, this one’s for you. Come play, learn something new, and maybe—just maybe—walk away with bragging rights over a few world-class chefs.
Pro-Level Chocolate Enthusiast!
I’m the kind of person who keeps an emergency chocolate stash in every room. So when I started digging into the real stories behind our favorite treat—how beans travel from tiny farms to that silky bar in your hand, the science that makes it snap, the centuries-old secrets—I couldn’t stop. I turned everything I learned into this 40-question love letter to chocolate. Fun fact: I shared it with a bunch of professional pastry chefs at a chocolate festival last month. They adored it… and still averaged only 24/40 (they laughed, I blushed). If you’ve ever melted over a perfectly tempered truffle or wondered why some chocolate tastes like blueberries, this one’s for you. Come play, learn something new, and maybe—just maybe—walk away with bragging rights over a few world-class chefs.
