December 08, 2011
by John Maguire
Coastal Journal staff
Time and temperature: That’s part of what makes a good chocolate, according to some. Of course, a lot more goes into making the chocolates one buys at local sweet shops.
How the chocolate is treated, melted, poured and eventually made into the chocolate candies not only relies on quality, but on the skill and experience of the confectioner or chocolatier.
“I think some of the things that taste the best have simple recipes,” said Andy Wilbur, son of Tom and Catherine Carty-Wilbur, who started Wilbur’s of Maine in 1983. He added, “We try to use local and fresh ingredients as much as possible.”