INSIDE THIS ISSUE
APRIL 2018 ISSUE HIGHLIGHTS
In Focus: Tabal Chocolate
Chocolate News: Ferrero finalizes Nestle USA acquisition, the Ruby KitKat comically hits the UK, and is cacao the Amazon's new superhero?
Chocolate University -- Meet the Chocolate Midge
Ask a Chocolate Expert with David Menkes & Jeff Shepherd
Chocolate One-on-One with Victoria Cooksey: NearyNogs
Editor’s Corner — Waxing Sweet Sentimental
Organic Chocolate Protein Martini Recipe
Wei of Chocolate - All the Wei Chocolate Assortment
On the Cover / Credits
APRIL 2018 PREVIEW
If you tend to skip over Editor’s Corner (say it ain’t so!), then you’ll most definitely want to change that for April’s issue. Editor-in-Chief Eric Battersby tugs at the heart strings in a very unexpected way this month, surprisingly inspired to do so from the news of Ferrero Group’s purchase of Nestle’s USA Confectionary Division. How does that possibly translate to Eric waxing sentimental? We’ll give you one hint — Ferrara Pan. Don’t miss this one…
This issue’s In Focus chocolate maker, Dan Bieser of Tabal Chocolate, stands as a perfect example of the inspirational side of chocolate. I fully expect that his journey will not only make you smile – and of course want to try some Tabal Chocolate – but will also light a little extra fire within you to do a little more. Just a hunch, so let’s find out…
Our new Associate Writer and chocolate blogging rock star, Victoria Cooksey, makes her Chocolate Connoisseur Magazine debut in our first ever “Chocolate One-on-One” column. To kick things off, Victoria interviews Dorothy Neary from Ireland’s own NearyNógs, outstanding chocolate from across the pond…
Wei of Chocolate’s All the Wei Chocolate Assortment features a delectable assortment of organic dark chocolate, from super pure dark to 68% dark, from Rose Cardamom to Chai Spice infusions, and including a wide variety of LotusWei flower essences.