From Bean to Bar - Chocolate Makers Controling the Whole Process to Ensure a Better Product
The LA Times had a feature recently on the recent group of American "bean-to-bar" chocolate makers who are building their own factories and, as the term implies, owning the entire process of making their chocolate.
These folks "want to talk about cacao genetics, or the advantages of a roller mill versus a ball mill during chocolate refining, or the stability of certain types of crystalline structures in chocolate," and are likely "to be excited about a just-found piece of vintage machinery (say, a 1930s mahogany winnower) or the next shipment of beans from Bolivia. "
We've covered Tcho before, explaining the WIRED co-founder's small batch philosophy to making chocolate. We've also looked at Askinosie in Missouri and Theo from Seattle, and Mast Bros. Chocolate in New York. Two others mentioned are Taza in Somerville, Mass.; and Rogue Chocolatier from Minneapolis.
Look for reviews of Taza at Candy Snob soon, they were nice enough to send us some samples.
Mast Bros. Chocolate
Read more at the LA Times
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Posted by Bob Wallace at July 22, 2008 10:18 AM