For the past two days I have been on a candy-dessert caper, scooting around Boston sampling the best sweets for a 2012 article I am writing for Boston Common magazine. This is the part of my job that turns people purple with envy and causes them to say, “God I’d love to do what you do!”

I like dessert, but it’s a treat, as are confections. So spending two consecutive days munching on cupcakes, cake pops, ice cream sundaes, crepes, bonbons, fruit tarts, filled chocolates, macaroons, truffles, shortbread, cookies, and dessert cocktails was incredibly fun, but a tad overwhelming. I suppose an avalanche of anything special can change your view of it.

I was lucky to share my sweet sojourn with a local chocolate maker, Alex Whitmore of Taza Chocolate in Somerville. He’s incredibly talented and exceedingly nice. He makes bean-to-bar stone ground chocolate in the Mexican style. Very artisanal. Very authentic. Very good.

Alex rode his bike to meet me both days. I worked out extra hard before our tastings. He and I ate lots of leafy greens for dinner in-between our sugar blitz.

Now we’re back in our separate worlds. A box of cupcakes will arrive tomorrow. Cookies and chocolates sit waiting on the counter.  But I have a story I must write. 

Yet more sweets to taste before I do.

Yet more sweets to taste before I do.