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I would like to take this opportunity to thank the following people for their support and assistance on this book:

Rachel Livsey, who first suggested that I write this book, and Christine McKnight, who saw the project through.

Kathryn Gordon, Abigail Lowe, Miguel Rosales, Jody Hyunmi Lee, and Alison Hodges, for reviewing the chapters in their earliest stage.

Philipp Braun, President and CEO of Albert Uster Imports, for the company’s invaluable research on the history of chocolate.

Gilles Renusson and Ciril Hitz for being so generous with their time, knowledge, and friendship.

Jackie Lopez, Candy Waterfield, Susan Kolman, and Laurie Merz, whose hard work and dedication were immeasurable.

The students at the Notter School of Pastry Arts, who helped with research, preparation, and recipe testing.

Photographers Lucy Schaeffer and Joe Brooks, for their creativity and artistry.

And my business partner, Beverly Karshner, for her continued support.

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