Why didn't I become a carpenter?

Why didn't I become a carpenter, or a botanist or something?  It is so hot outside, 93% and 89% humidity last check, obviously not great chocolate weather.  Chocolate ice cream, maybe.

I have been getting a emails asking about my return to Five Points, I am hoping it will be soon.  I am fully stocked and ready to go, unfortunately with no air conditioning in the market, it isn't the best place to be.  I am working on a solution and will be there as quickly as possible.  

I am also getting questioned about why it matters, why is the heat and humidity such a problem.  Has anyone ever left their junior mints in the car?  I don't mean to sound snarky, really I don't.  Chocolates and heat just don't work out well together.  It is so stressful for me as well; it takes me a week to make all these chocolates, then I sort out which look perfect and which become samples to be chopped up.  After they have been sorted and photographed for brochures or tasting cards I have to transport them. At this point I am usually giddy with relief that I am getting the chocolates out of my house without either my dog, my children or my husband eating them.  Imagine a lovely in Tidewater with a heat index of 104.  I take the lovely chocolates out of my climate controlled work room (68 degrees and 39% humidity) to get them into the car and within 5 seconds there are little beads of condensation.  Chocolate and water get along even worse than chocolate and heat.  Where there is condensation there is imperfection and stickiness or gumminess, do I just chop everything up then? It is a nightmare!

I am hoping to do a bit more educational events over the summer and less actual chocolate work.  I have an event coming up on June 7th, a wine and chocolate pairing seminar, which has been alot of fun to investigate (my notes are incoherent thankfully Ian drinks for a living!). People assume them to be a natural duo, but it is tougher than one might think.  I am also doing some chocolates for the shop on June 20th for their regular tasting event(any Father's day flavor ideas?).   So far, that is it for the summer and I am good with that.  We have talked about a chocolate and beer pairing seminar as well, hopefully the interest is out there.

I am also mulling over the idea of starting a chocolate society or club or something to that effect.  There is so much great chocolate out there, though not available locally.  I would love to expose people to some great chocolate and educate them as to why it is so great.  Many of the big cities have them and I do think it's a great idea.  We'll see.