Dark Matters Tasters and Makers: Chocolate Exploration, Ruby Chocolate, White Chocolate, Etc. Part 2

Welcome to Part 2 where chocolate tasters each give their own unique take on the current Dark Matters craft chocolate related question.

If you missed Part 1 catch up here: http://darkmatterschocolatereviews.com/2017/09/29/dark-matters-tasters-makers-series-chocolate-exploration-ruby-chocolate-white-chocolate-etc-part-1/

The current question is:  How do you feel about living in a time where new horizons in chocolate are being explored so widely (i.e. ruby chocolate, white chocolate, etc). What are the downfalls in this exploration by chocolate makers?  What are the benefits?

Estelle Tracy of 37 Chocolates

Estelle Tracy:  It’s an exciting time to be involved in chocolate.  There is a dizzying array of bars and flavors, so much that it’s hard to keep up with the latest innovations, the latest origin, or new “it” bar.  That said, I do see that the media’s attention usually goes to the flashiest thing (think bacon chocolate), not the most delicious.  I get it, of course, but it can also be frustrating.  Continue reading “Dark Matters Tasters and Makers: Chocolate Exploration, Ruby Chocolate, White Chocolate, Etc. Part 2”

Dark Matters Tasters and Makers: Chocolate Exploration, Ruby Chocolate, White Chocolate, Etc. Part 1

Welcome to Part 1 of the next installment of the Dark Matters Tasters and Makers Series.  I was originally planning to make this round all about white chocolate, and then ruby chocolate was announced, so I decided to go the route of current chocolate exploration in which the Tasters and Makers could comment on ruby chocolate, white chocolate, or other any topics along those lines.

This series continues to be a space to provide the Tasters and Makers a spot to let their own thought processes and styles shine through, and give the pleasure to the readers (and the other Tasters and Makers out there) of having multiple answers to the same topics presented side-by-side. This particular round includes a surprise chocolate expert guest contributor: Clay Gordon!

Now on to the current question!

Question:  How do you feel about living in a time where new horizons in chocolate are being explored so widely (i.e. ruby chocolate, white chocolate, etc). What are the downfalls in this exploration by chocolate makers?  What are the benefits?

(When I say, “white chocolate” my thinking was along the lines of how white chocolate has changed with single-origin cocoa butter occasionally being used, or no vanilla added, or less sugar, and so forth).

Mackenzie Rivers of Map Chocolate Continue reading “Dark Matters Tasters and Makers: Chocolate Exploration, Ruby Chocolate, White Chocolate, Etc. Part 1”