"Timothy Woods and Adams Holland, a Sausalito-based couple, opened their Palo Alto chocolaterie 12 years ago, drawing its title from a mashup of their first names. Woods initially trained as an architect, and then found his way into the world of food, working as a chef at a farm-to-table restaurant in Fresno before becoming a chocolatier. "I love people, and I love doing things well," Woods says."
"The resulting beverage is half melted chocolate, half the customer's liquid of choice - but it tastes better to go with whole milk over the non-dairy almond milk option, according to Woods. Then, it's topped with a homemade marshmallow. The 62% Valrhona Satilia dark chocolate option hits a careful balance of intensity and drinkability that blankets one's mouth in a rich chocolate flavor without overwhelming it."
Cool, gray Bay Area winter days prompt a craving for rich hot chocolate as a comforting antidote. Timothy Adams Chocolates in Palo Alto, run by Timothy Woods and Adams Holland, offers a bright storefront and a central counter filled with meticulously decorated artisan truffles. The drinking chocolate menu lists ten gradations from white to 100% Republic del Cacao, with options of Valrhona varieties. Drinks are prepared as half melted chocolate and half chosen liquid, with whole milk recommended over almond milk, and finished with a homemade marshmallow. The 62% Valrhona Satilia balances intensity and drinkability.
Read at The Mercury News
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