C H E F S P O T L I G H T: @camillebecerra Want to know a bit more on the brain behind the Tahini Chocolate Sauce/Spread/Magic Shell? We thought so... “As a chef with a sensitive palate I’m not a fan of refined white sugar, I find it sits heavy on my palate and masks other flavors especially the more subtle flavors it maybe paired with. Tasting Guittard chocolate sweetened with coconut sugar not only eliminates that but I also taste qualities in chocolate I’d not ever noticed, the flavor of the cacao flavors are deeper, with subtle notes of ripe fruit and an umami earthiness similar to black tea. It’s also a perfect example of locavore principle, if it grows together it goes together. Bonus: it’s a superfood.”