We Are Chopped Mint

We are hanging hams, are we in cellars off the coastal sea licked by Mediterranean breeze or foot-smashed grapes in Tuscany afloat in oaken barrels, we as flavors gain complexity. Everyone is clever, everyone is bright We are salt and we are light We're the craft of chocolatiers (from Switzerland with warm hands on cold mountaintops.) We are slowly sipped espresso. We are chopped mint. We indeed are crème brûlée formed by hand like potter's clay.