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Nov 6, 2017

Come to our book launch party!

We still have tickets left for our book launch party on November 14th at The Archery! Our book hits shelves that day, and we’re really excited to share it with you and celebrate. We’ll have cocoa nib-infused beer from Almanac Beer, Co., smoked brisket from Central Kitchen and bites from The Cheese School, cocktails from Workhorse Rye, and of course, a decadent spread of cakes and more from our own Lisa Vega and her team. We’ll be signing books, too. Hope to see you there!

And for those of you in Southern California, we’ll be throwing a second launch party at Hedley & Bennett in Vernon on November 16th, from 6:30-9pm. The event is free and open to the public, and you can RSVP here. On November 17th, you can also catch us signing books from 10:00am to 11:30am at Thyme Café and Market. We look forward to seeing you and sharing our chocolate!


  1. Doreen Pendgracs

    How super exciting! Congrats on your new book. Wish I could be there to party withy you. Hope to catch you next spring when I am in the Bay Area for the International Chocolate Fest. Cheers!

  2. Brenda Duval

    Received a copy of your new book for my birthday via Kate Morse – looks fascinating and I can’t wait to read it. Congratulations on your success in every one of your endeavors! She also sent me some of your wonderful chocolate – looking forward to enjoying every divine morsel. B

    • Molly Gore

      Thanks so much, Brenda! Hope you enjoy the book and the chocolate.

  3. Steven

    I have a chocolate gingerbread loaf in the oven, and it’s just passed the 30 minutes mark (recipe calls for 25-30 minute cook time at 350). It isn’t close to set in the middle, and it also doesn’t look like it’s going to dome in the top middle like all other sweet loafs I make (as well as shown in the picture in the cookbook). I might suggest taking a second look at the bake time and/or the amount of leavener in the recipe. I was particularly surprised to see it didn’t call for baking powder in addition to soda due to the acid in the buttermilk, as most of my other sweet loaves with buttermilk do.

    Also, FYI, my skill level is VERY experienced home baker, and I weight all my ingredients.

    • Molly Gore

      Hi Steven,

      Thanks for writing us! That’s an interesting dilemma.This recipe went through rigorous testing and we’re sure it works, but maybe there are some variables we’re not looking at. Can you tell me more about the chocolate you used, the size of the loaf pan, and what kind of oven you have? (And I’m guessing you’ve got an oven thermometer, yes?)


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