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”
The good news is that Solstice Chocolate The S’mores Bar is exactly what I want in a s’mores chocolate bar! The only tough part is that they only made 200 of them as part of a micro-batch project for Cacao Review’s new Underground Chocolate Club bag. This bar is part of the 1st collection, so once all 200 bags have sold out then this bar is gone!
Solstice Chocolate The S’mores Bar & Marshmallow Drinking Chocolate Cacao Review Underground Chocolate Club Continue reading “Solstice Chocolate The S’mores Bar & Marshmallow Drinking Chocolate Reviews”
If you are visiting Seattle, WA and want to know the best spots for chocolate and desserts then check out Jessica Tupper, the Seattle Dessert Geek. Between Jessica’s website, YouTube channel and Instagram account you will find a ton of useful information and dessert recommendations.
And now for the interview:
Jessica Tupper, the Seattle Dessert Geek
Victoria Cooksey: What inspired you to focus on desserts?
Jessica Tupper: Allergies! Well, kind of.
I started blogging way back in 2011, and back then I was covering more general stuff. (The first major food event I covered was Tales of the Cocktail). I took a break to graduate from grad school and when I got out I knew I wanted a niche. Thing was, when I was covering, all food my sensitivities had been making things tough. As in, I can’t eat raw tomatoes, cilantro, or be around any kind of cooked eggs. Makes it slightly hard to cover brunches out here. Continue reading “Interview with Jessica Tupper, the Seattle Dessert Geek with Victoria Cooksey”
Craft chocolate maker Potomac Chocolate is located in Woodbridge, VA. Potomac currently has a Kickstarter campaign running now through the end of Sept 2017 (Potomac Chocolate Kickstarter campaign).
I recently picked up Potomac’s San Martin Peru 65% Dark Milk chocolate bar at The Chocolate Project in Victoria, B.C.
Color: Medium/dark brown.
Nose: Sweet, floral, orange blossom, apricot and oak.
Potomac Chocolate San Martin Peru Bar Pic Taken in Victoria, B.C. Continue reading “Potomac Chocolate San Martin Peru 65% Dark Milk Bar Review”