I first became acquainted with Askinosie Chocolate, when Pam Williams of Ecole Chocolat gave me a sample of a single origin white chocolate bar, made from Trinitario beans grown in the Soconusco (Chiapas) region of Mexico.

I don’t really love white chocolate.  I have always considered myself a “the darker the better” type, but I am slowly learning that this is not always true, and that I have been shutting myself off from a whole palate of wonderful flavours. [Read more…]