Issue 05



Photography by Cheryl JuettenFood Styling by Katie HardinRecipe by The Communal Table

My good friend Corinne showed up in Portland one day, and while we sat around the kitchen table gabbing and catching up, she rummaged around my kitchen for a few ingredients. An hour later, out come a batch of these. They’re small, but satisfying in every way.


In a small saucepan, gently melt the coconut oil. Whisk in the cocoa powder, maple syrup, and salt until smooth. Pour into two 15-piece silicone molds. I use this heart shaped one. It’s useful to pour this in one continuous stream and give it a quick wipe-down after you’re done. Put the tray in the refrigerator to set for at least 4 hours to harden. Turn the chocolates out of the molds and eat cold as they melt pretty quickly.

I like to serve these as an afternoon treat. After lunch, I put these bites out with a few mandarins and copious cups of dark forest tea. Savor with delight and gratitude.


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