We are so excited here at sated HQ because shipments of the magazine are arriving from the printer every week, and we're finally sending off the pre-orders and orders to you all now! This week, it's been a lot of time stamping, labeling, and stuffing envelopes--and having long conversations about Russian cookies with Maria from the post office counter as she stamps and stickers all of the shipments--but it's great to know that copies of sated will soon find their way to your mailboxes and doorsteps. If you haven't yet, you'll want to order your own copy.
In other news, Anita and I will be speaking about food photography at BlogHer Food next weekend (June 8 - 9) in Seattle, so if you are in the area, we'd love to meet you! We'll have a few issues of sated with us, too, if you want an in-person gander at the magazine.
In the meantime, as long promised, here is your second round of peeks inside the Dark Chocolate Issue. The above photograph is from Kamran Siddiqi's Essential Skills column, where he breaks down the seeding method to chocolate tempering. In this issue, we also go behind-the-scenes of the bean-to-bar chocolate making process with Dandelion Chocolate, and below are a few of the spreads from that story. More previews at our recipe features to come next week!