Found this in "Cherub News" February 1995:
Death by Chocolate
It's on the way, the second boat from the Harrison / Stimpson team. After the long awaited arrival of the Pasta Frenzy, I looked at the mainstream designs, Dog, Platypus, Bistro and the Pasta and after talking to their owners, I decided to go a slightly different way.
The Flying Trifle with it's flat transom and low rocker did what it was designed for - to plane flat on the water. However the only problem with that was when you reached a certain speed waves became a problem and sometimes the transom went airborne. The Turbo version, i.e. with the chines chopped off at the back, did help but where John and I were a little on the heavy side and with a middle wind strength speed was down a little. No problem on a windy day though, the speed was back.
The Death by Chocolate is very different. She has a more even rocker line with a finer bow than the Italian Bistro. After sailing the Bistro and Pasta designs I liked the bow shape and have taken it one stage further. Top sides are straight then twisting at the transom like the Trifle. The stern instead of rounded is more of a V. The idea is to try and help lift the bow and help reduce weather and lee helm. DBC has more rocker than the Trifle but less than the Pasta, but has a slightly narrower transom than the Pasta.
Construction will be similar to the Trifle. Carbon, Kevlar/Glass/Epoxy foam. Inside of the boat will be similar to the Trifle. Hull colour may be brighter than the old boat but I'm open to people's ideas! The mast will be made of that black stuff. Launch time as soon as money will allow.
Martin Harrison