Journal
Portraits of the makers we import, and guides to choosing well.
Domaine de Béquignol: Walnuts and Chocolate, from Father to Daughter
A family workshop in Carlux, in the Périgord Noir, that has spent more than fifty years on one idea: the local walnut, toasted, lightly caramelized and coated in chocolate.
French vs American Chocolate: The Difference Between the Two
How French chocolate differs from American chocolate, from cocoa content and bean-to-bar methods to flavor and texture, plus the French brands Clipperton brings to North America.
