Beau Cacao is a handcrafted chocolate maker in London, England that has recently launched their bars. Founded by both Bo San Cheung, and Thomas Delcour, Beau Cacao makes bean to bars from Malaysian cacao beans. Their focus is on making fine chocolate bars with a direct link from growers to consumers, working with small-scale growers, and maintaining transparency of the product.
When it comes to white chocolate things have definitely changed! I’m talking single-origin, and first pressed cacao butter, not adding vanilla, and so on.
WKND Chocolate’s Turmeric of a Goat Thing is an inclusion bar with turmeric, etc, added. However, when I mention what I “taste” in the other bars that is the expression of the cocoa butter, milk, sugar coming through, and not added ingredients.
Re-think what you know about white chocolate and check out my video.
Note: This interview was original published on 9-30-16 on my Dark Matters Fine Chocolate Reviews blogspot site.
Richard Tango-Lowy, Dancing Lion Chocolate
Today I am so pleased to bring you this interview with Richard Tango-Lowy, a physicist turned chocolatier, who is the owner, and master chocolatier of Dancing Lion Chocolate. Richard also teaches the Mastering Chocolate Flavor course with Ecole Chocolat. (I learned so much from him when I recently took the course). Oh, and did I mention he was named one of the top 10 chocolatiers in America by Dessert Professional magazine in 2016. Congrats Richard!!!
Note: This interview originally appeared on my Dark Matters Fine Chocolate blog on blogspot on 10-21-16.
I’m so pleased to bring you this interview with Hazel Lee! Hazel is a bean to bar chocolate maker, chocolate consultant, social media director for the NW Chocolate Festival, is a tour guide with Chocolate Ecstasy Tours in England, a judge for both the Academy of Chocolate, and Quality Food Awards, and more! Wow! She is clearly a very busy lady, so I’m very grateful she made time to answer questions for my blog. Thank you Hazel! (She also gets my vote for best smile in the chocolate industry! Her smile will make you smile too, and it’s so clear she loves what she does).
Victoria Cooksey: What was your first experience with fine chocolate?
Hazel Lee: I walked into a Hotel Chocolat store in 2008 and tried a free sample of chocolate-enrobed rum-soaked raisins and instantly tasted the difference in their chocolate compared with high street confectionery. The quality was a whole new level and from that moment I was hooked!
Note: This interview was originally published on 8-7-16 on my Dark Matters Fine Chocolate Reviews blogspot site.
The chocolate Journalist, Sharon Terenzi
I’m extremely pleased to bring you this interview with The Chocolate Journalist, Sharon Terenzi. Sharon is a chocolate blogger, a member of the FCIA (Fine Chocolate Industry Association), and does a fantastic job at promoting fine chocolate in all it’s luscious forms.
Victoria Cooksey: What does chocolate mean to you, both as a food, and as it is presented in the world?
The Chocolate Journalist: To me chocolate means humanity. It is the end product of a long line involving people in different countries, from different backgrounds, with different expertise, coming together to realize one of the most enjoyable foods in the World. A chocolate bar is the sum of races, places, faces. Every time I try a chocolate bar, I like to visualize the care of the cacao farmers, the challenges of the middlemen and the determination of the chocolate makers. Chocolate is a highly “human” product and to me that is the most fascinating aspect of all. Continue reading “Interview with The Chocolate Journalist, Sharon Terenzi with Victoria Cooksey”