You guys, something really important has happened: I learned how to make chocolate.
Just let that sink in. Sweet, delicious, fancy chocolate. Sarina and I took a class at the Institute of Culinary Education. It was four hours of chocolatey goodness. The teacher, Jeff Chocolatepastrychef, was fantastic and spent a long time explaining how chocolate is grown and roasted and turned it into tasty treats. I learned what conching is and that wild cocoa trees are taller and whiter than domesticated ones, and also that the cocoa butter-based paint used to decorate chocolates is hilariously called Chef Rubber.