As children, my brother and I would often play in our family chocolate factory in Belgium. We knew where all the ingredients were kept. When the ones with exotic origins arrived we were most intrigued. I could tell when the vanilla was delivered, because the sweet, floral aroma would gently make its way across my Papa’s office. He always kept vanilla separate from the finished chocolate, because the smell would overwhelm the chocolate, and that would never do! I bring you this combination of the centuries: vanilla and semi sweet chocolate, with my own little twist.