While most writers may find it more practical to write a book from the beginning, Everyday Raw Desserts began from chocolate. There are a number of chapters I’m excited to write about (and taste), but none as much as Cacao.

I’m fortunate to be working on this book with Meredith Baird, who is not only talented but also extremely clever with the raw beans and their multiple uses. Meredith recently moved to New York, from Napa Valley, where she worked in the wine industry (along with chocolate, another living essential!). As with all food in its natural state, the success of raw chocolate is largely based on the integrity of its ingredients. In our case, Meredith was able to source something extremely special, which we’ll write more about later, and also develop a new method for preparing the chocolate at a very low temperature.

This chocolate was rich and buttery, not overly sweet but lacking a harsh bitterness that often accompanies raw cacao. It also remains very firm, regardless of heat or humidity (within reason, of course).

Another valid reason for beginning a book with raw cacao: If it’s good enough, you won’t have trouble staying awake to write the next 9 chapters.