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The Boston Globe


On the Job

The sweet science of chocolate making

As the chocolatier charged with innovating new flavors for Chocolate Therapy stores in Dedham and Framingham, Rick Gemme is most inspired by his travels around the world. After a recent trip to Turkey, he experimented with a date and cardamom chocolate; a visit to Malta produced a citrus-tinged truffle. “I’m constantly in search of the perfect chocolate combination, which, in my opinion, is something that’s not too sweet and has a little bit of savory, maybe a little salt,” said Gemme. “This makes a nice contrast — not all one flavor note.”

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