I admit it – I am an addict – a chocolate addict. I have to have it each day – just an ounce or two of deep, rich, dark chocolate. Certainly you chocolate lovers and maybe menopausal women can identify with my plight. Inn keeper John is my “candy man;” he brings little chunks of chocolate to the business office, just quietly sets them on my desk in a cute little plate, and heads out the door.
John orders big, 5-kilogram or 11-pound blocks of Callebaut chocolate for use in making the pot de crème, and other desserts at Coho Restaurant and those oh-so-luscious Triple Chocolate Chip Cookies that guests salivate over. We recently hosted a tour of the inns for industry professionals, and those cookies were almost as big a hit as the inns! Almost.
Well, John must have finally gotten tired of making daily trips across the parking lot from the Harrison House to the Tucker House because he ordered an extra block of Callebaut just for me. Lucky me. But here’s the thing: how do you break up an 11-pound block of chocolate? Being tall, John simply places the tip of a chef’s knife vertically into a section and bears down on the knife. Tiny inn-owner Anna Maria wraps the chocolate in a towel and drops it from a second-story window. Our friend Eleanor Hartman’s granddaughter, who begged us to get her a block of Guittard Chocolate to take back home to South Africa, has her own “unique” way of dealing with the block, which is: “Why bother breaking it up?” She’s shown here with her first bite!