Recommended Storage- Chocolate should be stored in a cool (54 to 64 degrees Fahrenheit)and dry place, protected from moisture and out of direct sunlight. Refrigeration is not recommended.Handmade in Jamaica Plain, MA
After working 27 years as a chemical engineer in the environmental field, Kymberlee received her training as a professional chocolatier through Ecole Chocolat in Vancouver, BC, where she graduated with honors in November 2012. In March 2013, she helped to plant fine flavor cacao trees at a plantation in St. Lucia. In April 2014, Kymberlee graduated from Valrhona's Ecole du Grand Chocolat in Tain L'Hermitage, France, as a master chocolatier. In April 2015, Kymberlee graduated from ICAM in Lecco, Italy, as a master chocolatier. Further training at Barry Callebaut's Chocolate Acadamy in Wieze, Belgium was completed in October 2015. Advanced master training is planned at Valrhona's Ecole du Grand Chocolat in Tain L'Hermitage, France in October 2016.