Chapter One
Monday
I hand the last customer of the day a small bag with my shop’s logo on it, and a receipt. “Thanks for visiting Greetings and Felicitations, Mrs. Guidry. Enjoy your chocolate.”
She’s one of my regulars. She pats my hand. “You just keep making it, sha.”
Sha is the Cajun way of saying chéri, or dear in French. You can use it to address just about anyone.
I hand her a wrapped mini-square one of my newest chocolates, made with beans from a collective in Peru. It’s a 70% bar, which means that it’s made up of 70% cacao, and 30% sugar. “Try this. It’s a little lagniappe for you.”
Lagniappe, as in a little something extra thrown in for free.
She smiles at me for using the word of Cajun French. Though half my family’s Cajun (while the other side is Italian), I don’t speak much of it – not many people do anymore, to be honest – but it doesn’t take much to make Mrs. Guidry happy. She’s in her sixties, and she’s one of the people who came into the shop for the first time about a month ago, after everything that happened when my shop assistant, Emma, was murdered. Mrs. Guidry seems to like hearing the stories – but she isn’t morbid about it. Not like some people, who come in here to gawk at the Jane Austen Murder Books, because of how the books had held a vital clue. The volumes had helped me, a bean to bar chocolate maker with no experience as a detective, solve a murder. The gawkers tend to forget that part.
Mrs. Guidry studies the label before she pops the square of chocolate in her mouth. “Peru, eh? You actually went there, right? You’ll have to tell me all about it.”
“Later,” I tell her. “I promise.” I mean it, too. I love talking about my travels. “But I have to get things closed up here. Girls’ night out and all.” I flip my long brown hair back away from my face, trying to look glamorous. I’m wearing foundation that makes me look less pale and more sunkissed, paired with thick pink lip-gloss – which is a bit of an upgrade from my usual work makeup. I intended to leave here early, but there had been a series of emergencies at the shop. Even if I head out now, I’m still going to be late.
Mrs. Guidry gives me a knowing smile. Then without another word, she turns and leaves my shop to go back to hers – a brand new café that specializes in gumbo and jambalaya. Her restaurant is across the street.
A voice near my ear says, “I wonder what she meant by all about it. Did something happen to you in Peru?”
I jump. “Mateo.” He’s my new shop assistant. Emma’s replacement – and thinking about how quick I had to replace her makes me a little emotional. But seriously. “You have got to stop sneaking up on people.”
“I wasn’t sneaking. I was bringing you this.” He gestures with the bowl in his hands in a way that is meant to be cool – but seems gawky given the 26-year-old’s stick-thin arm. He’s got spiky light brown hair, and pale skin, and just the trace of an accent. “You have to learn to walk softly in the rainforest.”
I’m not sure he’s right about that. I’d been in the rainforest recently, and I hadn’t come back any stealthier. Then again, I’d mainly been photographing cacao trees, and pods and beans in the early stages of being turned into chocolate. Mateo, on the other hand, had been part of a privately funded group mapping the types of cacao growing throughout different regions in South America. He’d been down there for three years, and had shown me spectacular photographs of the local wildlife. Personally, I wouldn’t have had the nerve to sneak up on a jaguar just to take a picture, but Mateo is a bit of an odd guy. Likeable, and unintentionally funny, but odd.
He’s here on Galveston Island as part of a project with an international group of marine botany and biology researchers, and he took a part-time job with me while he is here. He wants to learn how chocolate is processed, so he can offer tips to the farmers when he returns to South America. Which is beyond flattering, really. After all, my little chocolate factory just had its grand opening a few weeks ago. But Mateo’s a smart guy, and a conscientious worker, so I’m grateful to have him.
Only, he’s looking a little nervous right now.
I take the bowl, which is full of deep red sauce with Spanish chorizo and green olives and chicken floating in it. It looks amazing. “Why does this feel like a bribe?”
Mateo’s wearing skinny jeans and an expensive-looking white Henley. Which makes him look perfectly European. He fidgets with the buttons on his shirt as he says, “Felicity, can I ask you a favor?” His accent makes it, Felitithy.
“Sure, but then I’ve got to go,” I say, trying to sound calm. But his nervousness is catching. “What kind of favor?”
I don’t know him well enough to anticipate what it might be.
Mateo pulls a set of keys out of his jacket pocket. “I’m going out of town next weekend. Remember, I asked for the days off?”
“I remember.” I eye the keys.
“I need somebody to feed my pet octopus. I asked Carmen, but she doesn’t have time. Somebody has to go by my apartment every day.”
“Is that all?” I take the proffered keychain. There’s three keys and a fob shaped like a poison dart frog. I hesitate. “Wait. What does an octopus eat?”
“Live fish and live shrimp. You grab them from the tank in the study and drop them into Clive’s tank in the living room. But don’t let him see the live food tank, or he’ll sneak out of his tank for sure and feast on shrimp tartare.”
How would the octopus be able to see a tank in another room? And how am I supposed to catch a live shrimp? I blink, trying to sort the questions. But what I ask is, “Your octopus’s name is Clive?”
Mateo shrugs, gesturing with upturned palms. “It suits him.”
Mateo is originally from Spain, and talks with his hands – a lot.
“So you want me to stop by once a day and give Clive some shrimp.” I pocket the keys. “Sounds easy enough.”
“You think so?” Carmen asks, coming out of the kitchen. Her long dark hair is swept back into a ponytail, her Mexican features emphasized by dark eyeliner and blush that brings out her high cheekbones. She dresses athletically – she’s into surfing and running – with a long-sleeve tee and yoga pants – but she has a frilly polka dotted apron over the outfit. She just turned thirty, and with Mateo in his mid-twenties, I’m the oldest person in the room at 32. I don’t mind. I feel like it gives me more of a sense of authority in my shop, since my employees are both smart, accomplished people.
Carmen’s holding two napkins, each with three tiny chocolate cookies stacked on top. It’s a new recipe she developed today.
I take a napkin, inhaling the heady scent of cacao blended with orange and chili. I snap a few pictures of the cookies before I try one. I can Instagram them later, on the shop’s account. “Am I missing something octopus-wise?”
“You have to handle the octopus every time you go over there, to keep it from going nuts from boredom. And if you startle it while you’re holding it, it will ink. Which means you have to clean the tank.” Carmen scrunches up her nose. I get the feeling she’s speaking from experience. “I took care of Clive one time, and he stole my lipstick right out of my purse to decorate his tank.”
“To be fair, you did leave your purse on the floor,” Mateo insists. “That’s easy access when he gets out.”
Carmen starts to say something back, but I interrupt.
“I thought octopuses were venomous.” I can’t imagine holding one.
“They are,” Mateo says. “But only certain species are dangerous to humans. There are a number of pet species you can hold in your hand. Clive is an Abdopus aculeatusis. Sometimes called the walking octopus.”
Carmen rolls her eyes. But it’s more playful than sarcastic. “If you travel so much, you should get a pet that requires less maintenance.”
Mateo shrugs again and gestures in the vague direction of Pelican Island, where his research group is located. “When I leave here, I’ll donate Clive to one of the local universities. But an octopus usually only lives a couple of years, so I’m trying to give him a good life as long as I can.”
Carmen looks a little hurt, like maybe she forgot Mateo isn’t here long-term. I don’t think it’s a romantic interest thing – Carmen seems to have worked things out with her current boyfriend, Paul. But more that it would be nice to have a consistent set of co-workers. She works well with Mateo – unlike the relationship she’d had with Emma, who had fought with her right up until the day Emma died. I’d actually believed for a while that Carmen might have murdered Emma. I’m still trying to make things right between us about that. My first step had been giving her the official title of pastry chef, and a raise.
“I’ve got people waiting for me over at Chalupa’s,” I tell Carmen and Mateo, as we all head through the kitchen towards the back door. “So I need to head out. Mateo, write me a list of how to take care of an octopus. You’re not taking off until Thursday, so we have plenty of time to talk about it.”
Or for me to find someone else to octopus sit, if it is really as complicated as Carmen says.
“Sounds great,” Mateo says. He opens the back door, and steps backwards through it. “I’ll just-”
He breaks off his words with a squeak as he trips over some guy who’s standing there, about to knock on the door. Mateo lands on his butt. The other guy stumbles backwards, leaning heavily against a giant crate on a pallet jack. The crate is about as tall as the guy. I’ve ordered a piece of equipment for the shop that could have showed up in a crate that big – but it isn’t supposed to be here until next week. Unless they made a mistake on the date.
That must be it. A thread of excitement bubbles through me. I gesture at the crate. “Is this what I think it is?”
“Optical sorter,” the guy announces. “Free setup is included with the order. Where do you want it?”
I eye the crate, greedy to see the machine inside. “I thought you were delivering it next week.”
The guy squints at me. He’s a tall white guy, built like a refrigerator and bald as a cue ball. “You want me to take it back and come back next week?”
“No!” I say, more loudly than I intended. “Please. I need it set up in the bean room.”
He nods and gestures to the doors for cargo deliveries, which are usually kept firmly locked. They lead directly into the bean processing area. “Let’s do this.”
I’m conflicted. I love tinkering with machines. It’s one of the things that drew me into the whole chocolate making business. That, and the fact that my late husband and I had wanted to do something amazing together. I want to stay and try out the sorter.
But my best friend Autumn said she has good news to announce. And she’s waiting at Chalupa’s to tell me and the rest of our friends. I hope she’s going to say that she’s started writing again. Maybe even that she has a new book contract.
“I can stay, and help get this where you’ll want it,” Mateo volunteers.
“What is this thing?” Carmen asks.
The geek in me is excited to tell her, “You know how I have to sort through all the beans to get rid of rocks and plant material and such before I can start roasting them to make chocolate?”
“Yeah. It’s like the least fun part of watching you work.” Carmen gestures back inside, towards the kitchen. “That’s why I prefer baking.”
“This machine does all of that automatically.” I step over and pat the crate. I’d like to at least see the sorter before I leave, but it doesn’t look like that’s going to happen. “I know it’s a bit of a splurge for an operation our size, but business has been good despite all the negative publicity.”
“Because of the negative publicity,” Carmen says.
I nod. “That’s fair.” I’m still not happy about Greetings and Felicitations being the chocolate shop that all the murder geeks stop at, like my factory is a tourist attraction. But they seem to be a group with a lot of pocket money. So I have no choice but to humor them.
“I’ll stay with Mateo,” Carmen says. “I’d like to see how this thing works.”
Mateo looks at me. “I don’t know if we should run it. Felicity, don’t you want to be the first one to use the machine? I know I’d want to if it was mine.”
I do want to be the first to play with the shop’s new toy. But I also want Carmen to know I trust her. I tell them, “Y’all feel free to try it out.” I point at Mateo. “But don’t use that bag of beans you brought me from that farm you stayed at. I’m still trying to figure out what to do with it.”
The beans are Criollo Porcelana, which many consider the finest variety of cacao in the world. They grow in smooth, ivory to pale green pods, and the beans are famous for being low in astringency while being deeply nutty. The particular ones I’ve got are from a single cacao plantation in Venezuela. I need to do something special with such rare beans.
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