Andrea Penrose - Sweet Revenge

“Have a seat, monsieur,” snapped Arianna, indicating the lone stool at one end of the steel-scarred length of maple. She set aside the fillet blade and took up a paring knife. “While I peel and dice the carrots.”

“No amanita mushrooms?” he said softly.

The reference to the deadly poisonous species took her aback. Good God, did the man actually have a sense of humor?

Arianna grunted in reply. “Zees may be a joke to you, sir, but it eez my reputation at stake.”

“Not to speak of your life.”

She felt herself blanch, but remained silent.

Perching a hip on the stool, Saybrook watched her scoop up a handful of the vegetables and begin trimming off the tops. “You have the hands of an artist, Monsieur Alphonse,” he remarked, shifting his gaze to the heavy steel blades and graters arrayed around him and then back again. “One would not expect such fine-boned fingers to wield the tools of your trade with quite so much skill.”

Her throat seized and Arianna didn’t dare try to speak, fearing a feminine squeak would give her away. At this distance, the darkness of his eyes appeared due to the telltale dilation of his pupils—Mr. De Quincy clearly imbibed a goodly amount of laudanum to ease his pain. But apparently the drug had not dulled the sharpness of his wits.

She must not make the mistake of underestimating him. She had made too many errors already.

for John R. Ettinger

Saybrook rules!

A book is much like one of Lady Arianna’s delectable chocolate confections—it requires the perfect ingredients, much chopping and stirring, followed by carefully calibrated heat to emerge from the oven with just the right crunch and texture.

Several “chefs” have added their expertise to my own efforts and I wish to raise a cooking spoon in salute!

Gail Fortune, my agent extraordinaire, deserves much credit for helping me concoct the mixture of chocolate and mystery. I’m incredibly “fortunate” to be working with such an amazing talent. . . .

John R. Ettinger, a dear friend and brilliant intellect (honestly, who else would admit to having a “favorite” mathematician!), was kind enough to spend hours giving me a crash course in basic economic theory. Any errors in logic are the fault of the chardonnay and my own feeble brain. . . .

Sandy Harding, my wonderful editor, offered much sage advice in polishing the final manuscript, and patiently helped me untangle myself from various plot twists.

To all of you, I am profoundly grateful.

How fascinating! I recently discovered an old Spanish missionary’s journal in a Madrid bookstore and found a number of references to chocolate among his writings. According to him, ancient Aztec legend has it that the cacao tree was brought to Earth by their god Quetzalcoatl, who descended from heaven on the beam of a morning star after stealing the precious plant from paradise. No wonder that the spicy beverage made from its beans was called the Drink of the Emperor. It is said that this xocoatl or chocolatl was so revered that it was served in golden goblets that were thrown away after one use. . . .

⅔ cup heavy cream

8 ounces 60% dark chocolate

2½ tablespoons dark rum

¼ teaspoon fresh lime juice

3 tablespoons unsweetened cocoa powder

1. Heat cream in saucepan on medium heat until steaming. Remove from heat and add dark chocolate, stirring until melted. When mixture cools to room temperature, add rum and lime juice. Refrigerate until firmly chilled.

2. Form 1-inch balls from the chilled mixture using a melon baller, teaspoon, or your hands. Roll in unsweetened cocoa powder.

3. Store in airtight container between layers of waxed paper.

The scent of burnt sugar swirled in the air, its sweetness melting with the darker spice of cacao and cinnamon. Candles flickered, the tiny tongues of flame licking out as the footman set the plate on the dining table.

“Ahhhh.” The gentleman leaned down and inhaled deeply, his fleshy face wreathing in a sybaritic smile. “Why, my dear Catherine, it smells . . . good enough to eat.”

Laughter greeted the bon mot.

“Oh, indeed it is, poppet. I’ve had my chef create it specially for you.” The heavily rouged lady by his side parted her lips, just enough to show a peek of teeth. “And only you.”

“How delicious.” Plumes of pale smoke floated up toward the painted ceiling and slowly dissolved in the shadows. His lazy, lidded gaze slid past the glittering silver candelabra and took in the empty place settings of the other half dozen guests. “And what, may I ask, is it?”

“Chocolate.”

“Chocolate,” he echoed, sounding a little puzzled. “But—”

“ Edible chocolate,” explained Catherine. “A new innovation, fresh from Paris. Where, as you know, the French have refined sumptuous indulgence to an art form in itself.” She lowered her voice to a sultry murmur. “Aren’t you tempted to try it?”

All eyes fixed hungrily on the unusual confection. Soft mounds of Chantilly cream ringed the porcelain plate, accentuating the dark, decadent richness of the thick wafers arranged at its center. Ranging in hue from café au lait to burnished ebony, they rose up from a pool of port-soaked cherries.

“I must warn you, though,” she teased. “Chocolate is said to stimulate the appetite for other pleasures.” Her lashes fluttered. “But perhaps you are already sated after such a rich meal.”

“One can never have enough pleasure,” replied the gentleman as he plucked the top piece from its buttery perch and popped it into his mouth.

A collective sigh sounded from the others as he gave a blissful little moan, squeezed his eyes shut . . .

And promptly pitched face-first into sticky sweetness.

There was a moment of dead silence, followed by a slow, slurping shudder that sent a spray of ruby-red drops and pink-tinged cream over the pristine tablecloth.

“Good God, send for a physician!” screamed one of the guests. “The Prince Regent has been poisoned!”

Chocolate was served during religious rites and celebrations. It was often mixed with such flavorings as vanilla, cinnamon, allspice, chiles, hueinacaztli—a spicy flower from the custard apple tree—and anchiote, which turns the mouth a bright red! The Aztecs also believed that the dried beans of the cacao tree possessed strong medicinal properties. Indeed, warriors were issued cacao wafers to fortify their strength for long marches and the rigors of battle—a fact that Sandro will undoubtedly find of great interest. I, too, have remarked on the nourishing benefits of hot, sweetened chocolate. . . .

8 cups milk