Home Food and Dining Magazine Cellar Door Chocolate expands to produce its own chocolate from scratch
Cellar Door Chocolate expands to produce its own chocolate from scratch
Erika Chavez-Graziano has been making luscious chocolate confections for seven years, but she has not been making chocolate itself. Like many small chocolate shops, Cellar Door buys pre-made, high-quality chocolate, known as couverture to use as a base for the company’s fancy candies, which are sold a ......Read more