Recently Map Chocolate made one hundred 6 bar sets of special Map bars to raise funds for getting new molds and they have now arrived! Map Chocolate fans will note these bars have a different wrapper than normal. Per Map’s IG account: “The temporary packaging was inspired by shops that cover their windows while they’re re-doing the interior”.
Recently Dormouse Chocolates conducted an experiment of making two special chocolate bars: one from reddish-brown cacao pods only and a separate one with beans from yellow pods only, with the assistance of Kablon Farms in South Cotabato in the Philippines. Kablon Farms kept the reddish-brown and yellow pods separated and Dormouse Chocolates conducted the same roast, recipe and time of conching for each bar to see if there was a difference in taste with bars made with beans from different colored pods. Will there be? Let’s find out!
The once London-based bean-to-bar chocolate maker, Beau Cacao, has recently made a big move! Known for using cacao from Malaysia, having super shiny chocolate bars, gorgeous packaging and the “Chocolate is Changing” motto, where and why did they move and how does this effect their chocolate making? What does “Chocolate is Changing” mean? Thanks to Bo San Cheung and Thomas Delcour of Beau Cacao you will find out all this and more below!
Chocolate Naive’s Nano_Lot collection made in Lithuania features a new chocolate bar every two months. Each bar is limited so if you see one be sure to get it!
What does it take to become a Chocolate Naive Nano_Lot bar? To quote Domantas Užpalis when I recently interviewed him: “Scarcity, flavour and background. I wanted to create the product that constantly evolves and tells a story or two”.
Most likely, if you have spent time in the craft/specialty chocolate world you have heard of, or often times had assistance, knowledge and overall mentoring from the one-and-only John Nanci of Chocolate Alchemy. John’s very first blog post on the Chocolate Alchemy website was posted on October 1, 2003. Now that’s a lot of chocolate making, experimenting and experience! Back when it was thought that there was no way chocolate could be made at home John Nanci thankfully didn’t listen and instead paved the way for people to make both chocolate at home as well as start up their own craft/specialty chocolate business. John continues to share his knowledge through his Ask The Alchemist posts. It just so happens that John is also a FCIA 2017 Lifetime Achievement award winner.
Around Valentine’s Day I often see the recommendation to have port with chocolate, but the question is: which specific chocolate with which specific port? These two delights can dance together in lovely harmony, or quite frankly, the wrong two together can taste like crap. Not the way to spend a romantic evening (or any evening)!
From an economical stand point a bottle of port goes a long way and as long as you keep the bottle closed, port will last a very long time (approx. six months) unlike a bottle of regular wine. Although with port there is a wide range of cost depending on what you are buying and if it is a vintage bottle. Where I live, the Victoria Tawny Port is around $15 and the other ports I keep on hand go up from there.