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via Knoxville News Sentinel]
Flavors swirl at 2 Knoxville bean-to-bar chocolate makers Both men agree that someone with an analytical mind is best suited for making single-source chocolate bars because roasting the bean and extracting and tempering chocolate is a systematic process. They are chocolate makers, not chocolatiers. "I'm an [...]
via WAMU 88.5]
DC Chocolate Festival Takes Visitors From Bean To Bar Making artisanal chocolate is a labor-intensive endeavor. Rasmussen has created a special roast for each of the types of beans he uses in his bean-to-bar chocolates. He says that preparing a batch of his chocolate takes between three and five days. [...]
Houston's favorite barbecue joints Scott Moore and partner Michelle Holland were bit by the bean-to-bar chocolate bug and began making handmade, craft chocolate in their kitchen in 2011; now they've got a full-on chocolate-and-barbecue emporium in Old Town Tomball that Texas Monthly [...]
via Springfield News-Leader]
Mother's Day 2018: Local things to do to celebrate mom in a whole new way Askinosie Chocolate Mother's Day Tour, 1 p.m., 514 E. Commercial St. Spend some quality time with mom and get a behind-the-scenes peek at how we make chocolate from bean to bar, plus enjoy chocolate samples galore. Tour cost for adults is $5 and $4 [...]
@BelmontEstates How much are the "from bean to bar" tours? My wife and I are wanting to make chocolate while we're in Grenada!
Michael Sacco spends most of his days with his team roasting, grinding, tempering and packaging every piece of chocolate made on the premises of ChocoSol, a learning community and chocolate social enterprise in Toronto that also grows ingredients... All told, ChocoSol makes 1. 4 tons of chocolate per month creating 10 or so different types of chocolates for eating and at least four Mexican-style drinking chocolates, in addition to roasting more than 1,200 pounds of coffee. On his latest visit in January, Sacco and Chrystal Porter, ChocoSol’s chocolatier, spent a day in the Central Valley of Oaxaca learning from Zapotec women how to make the traditional drinking chocolate, tejate, using a stone metate, a tool for...
brizzle born and bred
It is nigh impossible to tour Old Town and not run into a business in the likes of the Bean Cycle Roasters, New Belgium Brewing or Happy Lucky’s Teahouse, paragons of their respective brewing industries. However, it is not one that brews coffee, beer or tea, but chocolate. Nuance Chocolate is one of the only few—and growing—true bean-to-bar producers in the country. In this small classification of businesses, Nuance Chocolate stands out as one of the best. “We got the largest selection of single origin chocolate of any chocolate maker in the world,”Toby Gadd said. Before reaching this level, chocolate making was just a mutual interest for Toby and Alix Gadd. “My wife and I were kind of obsessed with the whole chocolate process,” Gadd said.
By now you’ve probably noticed the increasingly crowded shelves of chocolate at U.S. grocers and specialty food shops, not to mention Amazon.com, ABC Carpet & Home, and Target. Once the domain of a few, craft chocolate, also known as bean-to-bar chocolate, has found its own niche in the foodie market. There are more options for chocolate lovers than ever before, and that makes the choices all the harder. Source: Storey Publishing, LLCOne way to navigate this sweet but intimidating little...
The latest in a long line of edible and inedible objects to get the pink treatment — including ceviche, cocktails, and entire restaurants — is chocolate. Barry Callebaut AG, the world’s largest producer of chocolate, claims to have invented an entirely new type of chocolate it calls ruby — and yes, it has a petal pink hue. As the Switzerland-based company’s CEO Antoine de Saint-Affrique told Bloomberg: “It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it...
Mhairi and Stuart Craig are originally from Scotland, but today they call the arts and crafts community of Arden, Delaware home.Mhairi, a registered nurse, had always had an interest in the relationship between diet and health. Stuart, with a doctorate in biochemistry, had spent a career in food and nutrition science. Both were satisfied in their careers, but were looking for something to do as a hobby.Along came chocolate-making and particularly, how to make dark chocolate with unrefined...
Photo by Ryan YoungPatricia Tsai at ChocoVivo“When I went down there, it was really an eye-opening experience,” recalled Tsai. “Because the way that they treat chocolate, it was truly food. It was a completely different mindset, so I think that’s why there was this shift in perspective.”Unlike the silky, sweet chocolate candy modern consumers are familiar with, the chocolate consumed by the Mayans was drunk like a cup of coffee. It was thick, dark and quite bitter, but provided a natural...