This cake involves several steps, but the beauty of it is you do not need a mixer and each part can be made ahead of time. The candied cacao nibs can be made a few days ahead of time and kept in an airtight container...
February 18th At 6:00 am this morning I learned a good friend of mine had passed away. And I’m heartbroken. For 17 years Curtis Wolf was the executive chef of a luxurious hotel in downtown Greenville. In my world chefs are prone to jump back and...
After seeking out the best eats of DFC, the working-class neighborhood of San Pedro, Belize, I believe I’ve been humbled thanks to a young lady from Honduras and the green bananas she cooked for us. Recently we joined culinary forces with Rebecca Coutant, the force behind...
Juan offers me the cacao pod. About the size of a Nerf football, its color is deep orangish yellow with a few tiny dark brown spots and it’s textured, with deep ridges running horizontally. It’s also light, the whole thing weighs less than a pound....