Curating Taste

Curating Taste I am a pastry chef and a chocolate sommelier providing custom chocolate tasting events.

06/24/2026

I'm so excited! The last few trips have been a bust for me when it comes to chocolate. Nothing on my quick trip to Australia or San Carlos, Mexico. That ends now!!!

H. Schwartzenbach did not disappoint with their amazing bean to bar chocolate selections. So many bars I can't get in the US! And had a fabulous cold chocolate orange drink as well.

05/22/2026

This is my first time to Australia and before I get a chance to get some craft bean to bar chocolate, I'm trying what the city has to offer! The two bars from were both nice with the lemon myrtle one being extra nice! My husband really enjoyed the bonbons but they weren't quite my jam.

Drinking chocolate at was a lovely experience! They used Vahlrona and I appreciated that it was listed as such. So often they don't tell you! Thanks
for your compelling reel.

I'm saving the rest of my chocolate consumption for the craft bars I'm getting in a few days!

04/29/2026

Another 30 people enlightened about the world of craft chocolate paired with wine!!! It was an extra fun one as the fire alarm went off at the resort during the tasting. Don't worry, no chocolates were melted! Shout out to for being the wizard behind the curtain, always making excellent selections from the wine list available at the hotel. Today's tastings featured the following:

Peru 70% with .shadows Powers Leap Riesling
Spiced Apple Cider 71% with Chardonnay
Buttered Toast with Fog Swept Pinot Noir
Tumaco 53% with Pure Paso Red Blend
Elote with Napa Brut Prestige

04/17/2026

While judging, I get to see an amazing amount of chocolate in a very short period of time. This morning I set out my first stack of 70% bars and wanted to notice the amazing difference the bean itself makes. The bars have the exact same quantity of cacao to sugar, yet the color varies due to the variation of genetics in the bean, which also affects their flavor!

04/13/2026

Judging season is officially on us! This will be my fourth time participating as a judge for the International Chocolate Awards. Yes, this is my favorite time of year. Yes, I have the best job ever. Yes, I love it. And yes, it is hard! Mindfully tasting, thinking about, and evaluating this much chocolate in a short period of time, takes a large amount of focus as I want to do right by the companies who have put their heart and soul into entering this competition. My hat goes off to everyone who puts themselves out there and I wished everyone all the best!!!

03/31/2026

I love seeing cookies and desserts that I don't know what they are! And I love that chocolate is EVERYWHERE!

03/30/2026

Chocolate consumption in Europe at Easter is NEXT LEVEL. I'm here for it. Literally and figuratively.

02/25/2026

Since discovering the idea of chocolate tasting, I have done many tastings of many different things. What have you done tastings of?
1. Chocolate
2. Bottled water
3. Tea
4. Honey
5. Apples
6. Sourdough bread
7. Cheese
And I'm sure many more.

It is so much fun to buy several different varieties of the same food and try them side by side. I've done this with kids 2 years old up to people in their '90s and everyone has a blast with it. Don't overthink it. Just think about what you taste!

A fabulous chocolate tasting held in my favorite room at The client had a sponsor who asked to provide the tasting ma...
02/05/2026

A fabulous chocolate tasting held in my favorite room at The client had a sponsor who asked to provide the tasting mats and they were so much fun! It was my first time featuring the Root beer bar by and it was a huge hit. It's my current favorite bar! A beautiful Ecuadorian cacao with sasparilla root, ginger root, candied orange, orange oil and a touch of licorice root, this complex flavor bomb is like eating a chocolate covered root beer barrel candy! So much fun!

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Phoenix, AZ

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