Fine chocolate flavor occurs at the intersection of art and science, and these two realms are equally fascinating! The chocolate-maker must use her palate and knowledge to finesse the best flavors out of her beans: balancing acidity, astringency, bitterness, earthiness, and other elements. And Enna Chocolate does just that. Enna Grazier, in Megan Giller’s new book, “Bean-to-Bar Chocolate: America’s Craft Chocolate Revival”, was named one of the country’s top 50 bean-to-bar chocolate makers. Check out Enna Chocolate at EnnaChocolate.com.