I’ve been thinking about fine chocolate ever since I acquired some bona fide research specimens at the Fancy Food Show in June. Until now, my study has been mainly theoretical, consisting of reading cookbooks in obsessive detail and noting the brands the authors recommend.
I made it my business to visit those booths at the Fancy Food Show. To repeat, I’m not crazy about chocolate. But I can appreciate high quality and realize when duty calls.
I eagerly seized the opportunity to open a package, taste, and bake for today’s National Chocolate Chip Cookie Day.
I used Tcho, a brand Sprinkles cites, to make cookies.
Cupcakes joined the party. Here’s the Sprinkles chocolate chip cookie cupcake in theory and practice.
When it was National Chocolate Chip Day in March, I found two other chocolate chip cupcakes to taste in addition to Sprinkles.
I’m advancing my cupcakology practice by going from consumer to baker. I have other chocolate brands in my cupboard for future experiments. Because, you know, lifelong learning.
Andrea Adleman | Cupcakologist 