Travis American
It was dark and freezing, and a few minutes past closing, but Constantine and Ruby Kalpaxis weren’t fazed—someone was here to learn about how they make chocolate.
And teach they did: Constantine shuffled around their no-frills shop, Ridgewood Chocolate, for more than an hour, guiding me through each step of the meticulous two-day process. Ruby stood by the register, wrapping and double-wrapping pucks of chocolate in green-and-white paper, jumping in at the exciting parts. Constantine sprinkled in fun facts about cocoa beans, and the corporate chocolate industry, and the dangers of fructose corn syrup. His blue-gray eyes sparkled all the while.
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