Think about the coating on a chocolate.

You want it to be shiny, you want it to snap, you want it to be thin and uniform, and also in harmony with the filling that is covering.

And that requires a great amount of skill and also really adds to your overall experience of tasting the chocolate.

I'm Christine Cyr Clissette. I'm Cairo Blackwell. I Why? I guarantee, because we are going to get to taste some amazing chocolates.

So, yeah, it's the run-up to Valentine's Day.

We were racking our brains.

What could we do for this episode?

There are so many things wear our cutter covers that would be appropriate.

But we haven't covered box chocolates yet.

And we have a really, really great guide to box chocolates.

I like that you've been gently nudging us toward this episode for a long time.

And I'm sort of upset that

it's taken this long, but there's no time like the present. Well, a good idea is always a good idea.

So today we are going to bring on Gabriella Gershenson. She is Wirecutter's Kitchen Editor,

who oversees all of our taste tests. So she has a really fun job. She is coordinating taste tests in our office

all the time. She's also a seasoned food writer. She has over 20 years of experience writing about

food, tasting food, doing all the food things that food journalists do. She has won a James Beard

Award for a book she co-wrote called Love Japan. And she knows a ton about chocolate. For our guide to box chocolates, she's tasted close to two dozen brands of chocolate. So she's going to come in with some real knowledge for us. I'm coming for her job. Yeah. All right, we're going to talk to Gabby after the break, and later we're going to eat some chocolate.

That's right.

And it's going to be great.

I'm excited.

Be right back.

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