We are the protagonists from the Sweet Chocolate Romance series of novels.

We each have our favorite chocolate fix.

Want to know mine?

“Chili-infused dark chocolate,” I answer without hesitation, tossing a crumpled candy wrapper into my purse. “It’s bold, surprising, and leaves a little heat behind—kind of like a romance that sneaks up on you when you least expect it. Also, it pairs well with a strong cup of tea and a questionable life choice.”

—Maya, the technical writer who should be reviewing chocolate professionally instead of secretly—but where’s the fun in that?

“Espresso cocoa truffle,” I say, adjusting the light for my best angle. “It’s smooth, intense, and just bitter enough to keep things interesting—like a perfectly delivered monologue before a dramatic exit. Plus, it gives you energy for a second take when your first impression is a total flop.”

—Livia Lorraine, the actress who prepares for life’s every scene with a mood board and a well-rehearsed wink.

“Vanilla-infused chocolate,” I answer, flipping to a fresh page in my flavor journal. “Understated, elegant, and a little deceptive. It seems simple, but the complexity sneaks up on you—just like the best scientific discoveries. Or disastrous first dates.”

—Quailine, the flavor scientist who measures romance in grams and reactions in chemistry, still looking for the formula to love.

“Cassia-cinnamon dark-chocolate bark,” I say, handing a cocoa-seed sachet to a guest. “It’s rich, earthy, and has a slow-building heat that lingers—just like a well-rooted love story. Or the realization that corporate investors have the emotional range of a fruit fly.”

—Sinclair, the chocolate farmer who patiently tends to land and cacao—but not certain businesspeople.

“White-chocolate bonbon,” I answer, sketching today’s travel log entry. “Soft, sweet, and delicate—until you realize it’s packed with unexpected depth. Like a good road trip. Or an accidental detour into romance.”

—Braxton, the nomadic chocolatier who packs her suitcase with more cocoa than clothes and always has an extra map—just in case.

“Milk-chocolate with a wildflower-honey drizzle,” I say, tucking a handwritten poem under a tea saucer. “It’s warm, comforting, and lingers on your tongue like a secret. Just like the perfect cup of tea. Or the right words spoken at exactly the right moment.”

—Princess, the tea house owner who believes love, like tea, should be steeped slowly, not rushed.

“Light-caramel-filled chocolate,” I reply, smoothing out a fresh sketch in my cake diary. “Layers of sweetness and just the right amount of indulgence—like a wedding cake that tells a love story. Or a groom who realizes he’s very, very late to his own happily-ever-after.”

—Naomi, the wedding cake artist who bakes love into every tier—even if she’s occasionally tempted to throw fondant at people.

“Unbleached-cream ganache,” I say, setting my watercolor brush aside. “Simple, unassuming, but filled with surprising depth. Like the best art. Or the moment you realize the person irritating you the most is also the one making your heart race.”

—Opal, the chocolate sculptor who turns sugar into masterpieces, arguments into artistic inspiration.

“Dark-molasses-toffee chocolate,” I answer, slipping a recipe letter into a pastry box. “Old-fashioned, rich, and not for the faint of heart—like a properly made croissant. Or a love story that sneaks up on you in the middle of a blizzard.”

—Winter, the pastry chef who knows romance, like dough, needs time to rise.

“Coconut-sugar chocolate crisp,” I say, pressing a chocolate token into a fresh batch. “Robust, unrefined, and packed with earthy sweetness. Like sustainable living. Or a fateful connection.”

—Angelique, the eco-conscious chocolatier who believes in zero waste, full hearts, and never letting good chocolate go to waste.

“Brown-cinnamon truffle,” I say, sealing another chocolate care package. “Spiced, warm, and a little surprising—like a life carefully lived in the background until someone forces you into the spotlight—or onto a dance floor.”

—Cinnamon, the reluctant chocolate heiress who excels at philanthropy, filling her romantic void.

“Caramelized white-chocolate confection,” I reply, tucking a floral story into a bouquet. “Golden, smooth, and just when you think you have it figured out—there’s a little crunch. Like the perfect floral arrangement. Or a man who studies venomous snakes but somehow still charms you.”

—Violet, the florist who pairs flowers with feelings and believes every bouquet deserves a love story of its own.

Each of us has our own background, personality, quirk, and perspective on romance.

But don’t take my word for it. Open up this free Box of Chocolates book to see for yourself!

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Please enjoy this sneak-peek preview of all 12 leading ladies that collectively make up the Sweet Chocolate Romance series of novels (Maya's Sweet Chocolate Romance Breakup is available now!)