Severely impaired by the inability to think inside the box, Kate and her husband, Steve (both of whom knew squat about chocolate) dreamed up a business making gourmet truffles out of their home kitchen, with a café in the middle of nowhere from which to sell them. With the inception of now iconic Black Dinah Chocolatiers, Kate and Steve set out to make a living—and, almost in spite of themselves, ended up making a life. In November, Kate was named one of North America’s Top Ten Chocolatiers by Dessert Professional Magazine.
Desserted: Recipes and Tales from an Island Chocolatier (Down East, $29.95) tells the story of Kate unlikely career and shares her tips and recipes for chocolate confections and other popular items served at the couple's seasonal cafe. Lavishly illustrated with 50 color photographs, the book includes detailed instructions not only for making chocolates, but for incorporating chocolate into a variety of sweet and savory dishes. From building a successful business on a remote island to creating fabulous gourmet chocolates, Desserted removes the mystery but keeps all of the magic.
