Chocolate That’s “Too Good To Use”
Once upon a time, I worked in a restaurant that was well-known for using ingredients of exceptional quality. The most magnificent fruits and vegetables would come barreling through our kitchen door every day, from plump, rare black raspberries to teeny-tiny wild strawberries, fraises des bois. While I can’t really guess the psychology behind it, we would often treat these marvels like precious jewels, reserving them…
