I can’t believe another amazing craft chocolate tasting year has past! That means it’s time for the 2nd annual Dark Matters Craft Chocolate Awards.
I have only included bars I have purchased myself. I’m also only including bars that I tried in 2017, so some of these bars might be new creations and some may be part of a maker’s permanent collection.
Full reviews of the winning bars are available on this blog or on my IG account.
And the winners are……drum roll….. Continue reading “Dark Matters Craft Chocolate Awards 2017”
Welcome to Part 2 of my interview with Shawn Askinosie of Askinosie Chocolate. This time we find out Shawn’s thoughts on how chocolate flavors change over time, Chocolate University, what chocolate means to him and more!
Need to catch up? Read Part 1 here:
And now for Part 2!
Shawn Askinosie of Askinosie Chocolate
Victoria Cooksey: How does pressing your own cocoa butter from the same beans used to make your chocolate affect the flavor versus buying/using other cocoa butter?
Shawn Askinosie: The way this works in FDA packaging land, labeling land, is that, let’s say we have a 70% chocolate. Well, it’s 70% cocoa mass, and in our case it’s 30% sugar. The FDA doesn’t require the separation of the numbers between cocoa butter, or they don’t require a statement of the percent of cocoa butter as it relates to cocoa mass, they just say if there’s cocoa butter, then to list that in the ingredients; and so we often don’t know how much cocoa butter is in addition. Now let’s say we have, not just my chocolate bar, but anybody’s; and if there is cocoa butter added then it will absolutely impact the flavor if you’ve got cocoa beans and sugar which is added to enhance the mouth-feel of the chocolate and give it a smoother profile. Well it would be like saying the salad dressing that I’m putting on my wonderful salad of fresh produce that I bought at the farmer’s market down the street wouldn’t impact the flavor of the salad; well of course it would. It’s an ingredient in the salad. I mean, think about it. If we’re taking liquor from those same beans we just roasted that we are going to make that same chocolate with, now we’re making cocoa butter with that liquor; it’s going to have flavor components of that crop of beans, so it can’t not impact the flavor, so it’s important to us. We’ve always done it. Continue reading “Interview with Shawn Askinosie of Askinosie Chocolate Part 2 with Victoria Cooksey”
Shawn Askinosie has been making craft chocolate for over a decade now, but he was originally a criminal defense lawyer and back in 2005 Shawn switched to bean-to-bar chocolate making. Askinosie Chocolate is located in Springfield, Missouri. This bean-to-bar chocolate factory sources 100% of their beans directly from the farmers with Shawn Askinoise making frequent trips right to the source of the beans in Ecuador, Tanzania, and the Philippines.
I recently got to have an amazing conversation with Shawn Askinoise for the purpose of this interview. Despite being a bit under the weather, Shawn was extremely generous with his time. I could have asked him a 1,000 questions, but did my best to limit them down to a two-part blog interview. Shawn Askinosie has such a positive approach to life, is involved in several projects to truly make a difference in children lives (more on that in part 2), has a huge depth of knowledge of craft chocolate and all that is involved with it and still somehow manages to remain extremely humble at the same time.
And now for the interview Part 1:
Shawn Askinosie of Askinosie Chocolate Continue reading “Interview with Shawn Askinosie of Askinosie Chocolate Part 1 by Victoria Cooksey”