Hi, I'm Michele Bardsley. I'm a New York Times and USA Today bestselling author of paranormal fiction. Obsessed with dark chocolate, "Supernatural," and all things yarn, I create fictional worlds because, hey, it's a lot more fun than housework. I live happily-ever-after in Texas with my husband and our fur babies.

I've been writing for more than thirty years. I received my first publishing contract in 1998 from pioneer electronic publisher Hard Shell Word Factory for my romantic comedy, Daddy in Training. I've had numerous short stories, novellas, and novels published by electronic, independent, and traditional publishers, including New American Library and Harlequin TEEN. I've also written articles for national magazines such as Writer’s Digest, RT BOOKReviews, and Byline.

My print books have sold more than 300,000 copies and counting. I've won many awards and honors throughout my writing career, including the Grand Prize in the Writer's Digest annual writing contest (check out my winning short story A Mother Scorned), a Romantic Times Reviewer's Choice award for Because Your Vampire Said So, and the Crème de la Crème award from the Oklahoma Writers Federation, Inc. for A Demon is a Girl's Best Friend (which you can read here).

I love chocolate. It's like eating happiness. Because I'm allergic to cow dairy, I favor dark chocolate--at least in America. I found out that I don't have a reaction to the Milka chocolate from Germany, which is weird and awesome. I think it's because European chocolate is required to have much higher cocoa solids (not less than 35% and cocoa butter (no less than 18%). BTW, cocoa butter has no milk in it.

You know how what the minimum percentage for cocoa solids in American milk chocolate? 10%. Yep. Only 10% of a milk chocolate bar is actual chocolate. And beware the dreaded "chocolate flavor" labeling. American candy-making companies can't call their products chocolate unless it has that meager 10% of cocoa solids.

Random Facts I Know About Chocolate 
***Dogs can't eat chocolate because of the theobromine present in chocolate. Yes, very bad for dogs, but really good for humans. I pulled this from the National Library of Medicine: The effects of theobromine have been less studied than those of caffeine but it is known that this molecule exerts some positive effects in different human pathologies. If you like science-y stuff, you can read more here.

***We owe the Maya for starting the chocolate love train. They thought so highly of the cacao trees, that they used the beans as currency. There's a great article about chocolate here.

***Chocolate potato chips existed.

***The first chocolate bar was created by Fry's Chocolate Cream in 1842 (which now belongs to Cadbury). In 1866, the first box of chocolates was created in England by Cadbury and they also created the first heart-shaped boxes for  Valentine's Day.