As Chuck handed out various confections, he described the iterative process in which he distilled each chocolate's recipe through a process of trial-and-error; as befitting a man with an obsessive love of fine food, he also shared the history of high-end confections and some of the common misconceptions the general public has about the manufacture of chocolate to an audience of about 20 press/reporters.
And, of course - candy ... the entire store smelled of the cocoa powder and freshly-milled chocolate from the day's batches, fruits of Chuck's lifelong dedication to his delicious craft. Unlike conventional 'premium' chocolatiers like Godiva (which salts its products with preservatives to enhance shelf life), Charles Chocolates' 100% organic creations have a shelf life measured in weeks, not months and when asked by a reporter "so how should chocolate be stored?" Chuck offered a flip but frank response: "Don't!"
So now that I've polished off about 1000 calories of doublessly high-fat food, I must hit the treadmill before going to the office.
This evening, I'll be taking a business partner to watch Daniel Puder beat the holy hell out of some dude at the HP Pavilion.
Never a dull moment, heh.