A Shot in the 80% Dark by Amber Royer

Author:Amber Royer [Royer, Amber]
Language: eng
Format: epub
Publisher: Amber Royer
Published: 0101-01-01T00:00:00+00:00

Chapter Fourteen

I call Arlo, but he isn’t picking up. Which is a bit worrisome. I really don’t want something I’ve done to put him in danger. I call the police station, but they say he went out.

Logan says, “Give me ten minutes, and I should be able to find out the location of his car.”

I go over to the table where the artists are still gathered. I explain that the whole thing with the missing book was just a big misunderstanding. I ask, “Do you think you can put all this suspicion aside and continue to work together? Please?”

They look around the table at each other.

Tracie says, “I need to get home soon anyway. The girls will be done with school in a bit, and I need to figure out how to punish a thirteen-year-old who actually enjoys doing homework. But I can be back early tomorrow.”

“Same,” Marissa says. “I have to get the boat in order for a fishing charter going out in the morning. But I can come in the evening tomorrow, if you’re still working. Or during the day the day after.”

Violet says, “Gently and I can stay for pretty much the rest of the day today. I have some ideas for how we can take away a significant amount of weight from the sails of the ship by suspending hollow plastic boards in the chocolate as it sets. I want to do some experiments here before we try to do it full scale at the studio.”

They all look at Jonah, who looks down at the floor and says, “I have a couple of leads to follow up on. But I’ll be back in the morning too.”

That settled, I go in to where I had left my bonbons to finish setting. I crack them out of the molds – flipping the mold over in one smooth motion and banging it against the counter. That is one of the most satisfying sounds in all of chocolate making, but I can’t enjoy it, because I’m too worried about Arlo. There’s nothing I can do until we have some idea where he is, but that doesn’t make boxing up chocolates feel any less frivolous. The museum had asked for a selection of tropical flavors, and I’d splatter painted each mold with colored cocoa butter at the beginning of the process, so that the outside of each bonbon is a different vibrant color. The lime ones are green, the pineapple ones are yellow, the mango ones are orange, and so on. It’s a simple technique, which can be accomplished with the flick of a paintbrush into each mold cavity before the chocolate that forms the outer shell is poured in. It’s also one of the quickest ways I can think of to mark so many bonbons in such a short time.

The back door to the kitchen opens, and I can see into the kitchen through the open doorway of the chocolate processing room. Tam Binh has a panicked look on her face as she rushes in.

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