In Baking with Craft Chocolate Part 1 we looked at what is craft chocolate/specialty chocolate, cocoa powder/cocoa butter, using single-origin craft chocolate in recipes and how different origins affect recipe creation and and enjoyed a lovely Maison Marou brownie recipe.
In Part 2 discover thoughts and inspiration behind baking product line development, how consumers and makers thoughts have changed on chocolate since using craft/specialty chocolate in baked items, where makers would like to see craft chocolate baking grow in the future and so much more!
Be sure to check out Lauren Heineck’s Strawberry Lemon Nib Muffins Recipe and Caroline Schiff’s Brown Butter Chocolate Chip Cookie Recipe included in this post.
Lawren Askinosie, Jael Rattigan, Lauren Heineck, Mackenzie Rivers, Caroline Schiff, Joanna Brennan, Sam Maruta, Steph Shafer and Victoria Cooksey
A huge thank you to Jael Rattigan of French Broad Chocolate, Sam Maruta of Marou Chocolate, Lawren Askinosie of Askinosie Chocolate, Joanna Brennan of Pump Street Bakery and Pump Street Chocolate, chocolatier Steph Shafer of Bella Sophia Chocolates, Mackenzie Rivers of Map Chocolate, Lauren Heineck of WKND Chocolate and Well Tempered Podcast and chef Caroline Schiff of ParadigmSchiff for sharing their time, expertise and experience in regards to the topics involved with craft chocolate products and baking. Continue reading “Baking with Craft Chocolate Part 2”
For years I have enjoyed both baking, creating recipes and watching cooking shows especially if the show included chocolate recipes. As the instructions for the recipes often go “use good quality 70% chocolate” and as a viewer I would be all “ohhh chocolate!”. Nowadays after reviewing hundreds of craft chocolate bars I am left thinking “Yes, but what chocolate and why only 70%?”. Sure, 70% helps standardize recipes with viewers and readers are easily able to locate 70% chocolate to bake with, but thanks to the continuing rise of craft chocolate/specialty chocolate now there is a larger variety of high-quality, single-origin and varied percentages chocolate out there to work with. Many makers now have both their own craft chocolate baking items for both home bakers and professionals to purchase which is elevating baking to another level.
A huge thank you to Jael Rattigan of French Broad Chocolate, Sam Maruta of Marou Chocolate, Lawren Askinosie of Askinosie Chocolate, Joanna Brennan of Pump Street Bakery and Pump Street Chocolate, chocolatier Steph Shafer of Bella Sophia Chocolates, Mackenzie Rivers of Map Chocolate, Lauren Heineck of WKND Chocolate and Well Tempered Podcast and chef Caroline Schiff of ParadigmSchiff for sharing their time, expertise and experience in regards to the topics involved with craft chocolate products and baking.
Over the next couple of blog posts we will take a look at a wide variety of baking with craft chocolate topics including the ways single-origin craft chocolate affects recipe creation and existing recipes, inspiration for products, product lines, obstacles for getting bakers/chefs to use craft chocolate, the enjoyment of baking with craft/specialty chocolate, where makers would like to see craft chocolate baking evolve to in the future and more!
(Be sure to check out the Maison Marou Brownie recipe at the end of this post). Continue reading “Baking with Craft Chocolate Part 1”
Paul John Kearins is both a chocolatier and pastry chef, and if you follow his Instagram stories (you know who you are!) he is a bit of a comedian as well. Paul works at the Purple Feather Cafe in Provincetown and runs his own chocolate business, Chocolatasm. (Let’s just say you “need” his buttermilk bonbons in your life! One of my personal favorite bonbons of all time!).
I’ve actually been wanting to interview Paul for almost a year and a half, but the timing never seemed right until now. Good people are worth the wait and what a pleasure it’s been to interview Paul officially after our long-time online/direct message interactions!
Did I mention Paul uses craft chocolate in his bonbons and bars? Find out how he started using craft chocolate in his creations, tips on pairing chocolate with wine, how a growing social media following impacts his life and more in my interview with a true flavor master, Paul John Kearins.
Paul John Kearins of Chocolatasm
Victoria Cooksey: What is your first memory of chocolate?
Paul John Kearins: My first memory of chocolate was an Easter egg I received as a small child. It was a milk chocolate egg filled with chocolate buttons and I remember there being the smell of the carton and the chocolate combined. I can conjure that nostalgia just by thinking about it. The carton revealed part of the Easter egg wrapped in deep purple foil and I remember opening the foil ever so gently and eating the buttons and then reassembling the two halves of the egg and re-wrapping it in the foil. I guess I didn’t want the magic to end and that is something I still have to some degree. Continue reading “Interview with Paul John Kearins of Chocolatasm”
Sapore della Vita (meaning taste of life) online store features all natural and organic specialty foods imported from Italy along with their own award-winning line of small-batch Lick My Spoon sauces.
Thank you Sapore della Vita for sending me six of your Lick My Spoon sauces to try.
Sapore della Vita Lick My Spoon Chocolate and Caramel Sauces Continue reading “Lick My Spoon Chocolate and Caramel Sauces Review”
At the 2017 Northwest Chocolate Festival in Seattle, WA I enjoyed an experiment of sampling Dandelion Chocolate bars made from the same beans in both the USA and Japan. Each bar really did taste different! At the same show in 2018 I purchased 70% and 85% bars made in the USA and a 70% bar made in Japan. Each bar is made bean-to-bar with beans from Maya Mountain, Belize. Will there be a difference in taste this time? Let’s find out!
Dandelion Chocolate Maya Mountain, Belize Bars Continue reading “Dandelion Chocolate Maya Mountain Belize 70% and 85% USA Bars and 70% Japan Bar”
To’ak, a luxury chocolate maker in Ecuador, recently sent me their 100% organic cacao powder to sample from their new line of products under the brand name T.cacao.
T.cacao Cacao Powder by To’ak
This 100% organic cacao powder is made from single-origin heirloom Nacional cacao grown in Ecuador from the specific appellation of Piedra de Plata. Continue reading “T.cacao Cacao Powder by To’ak Review”
Kekao Chocolate Purveyors offers a dark chocolate subscription box featuring three different bars for $29.99 a month. The bars are often a mix of bean-to-bar and some non-bean-to-bar, but excellent quality (often organic) chocolate. They are offering a discount code for my readers for $5 off the first box when subscribing. Discount code: DARKMATTERS5.
Per Kekao website’s “About Us” section, the founder and CEO, Dino Hodzic, missed out on a hiking trip to Machu Picchu due to a fractured knee. When Dino’s friends came back from Peru they brought back gifts including chocolate bars. This lead to Dino researching dark chocolate and it’s health benefits and thus Kekao.co was born.
I was given this particular box from Kekao. I had no idea in advance which bars would be included in it. I’ve included my own nose/taste notes for each bar in this post.
Kekao Chocolate Purveyors Monthly Chocolate Subscription Box Continue reading “Kekao Dark Chocolate Subscription Box Review”
Marou, a bean-to-bar maker in Vietnam, recently launched their Provisions Marou line which includes cacao powder, nibs and cacao spread. This post focuses on the cacao powder, that is 100% cacao as well as flavor and thoughts on how single-origin cacao powders might effect baking/recipes.
Provisions Marou Cacao Powder
First, let us start by considering the taste of this particular cacao powder in dry form, mixed with water and then mixed with 2% milk. Continue reading “Marou Provisions Cacao Powder Review and Thoughts on Baking with Craft Cacao Powder”
Diego’s Artisan Chocolate is a craft chocolate maker located in Guatemala. The chocolate is very fudge-like in texture and comes rolled in colorful tissue paper. (My favorite is the one with whole coffee beans). At Diego’s Chocolate everything is done by hand from roasting the beans in very tiny batches, hand peeling the beans and even coloring the labels by hand.
I recently had the pleasure of meeting Nicolas Silverman, who represents and distributes Diego’s Chocolate in the USA, at the Northwest Chocolate Festival in Seattle this past November, 2018.
Victoria Cooksey: How long has the Diego family been making chocolate?
Nicolas Silverman: Diego and his family have been making chocolate for almost 30 years. While the recipe and packaging went through some changes in the early years, it has been more or less the same for decades. In the past year, we opened our own retail store in San Juan la Laguna, Guatemala, where customers can come learn about chocolate making, buy our products, and even try making chocolate themselves. We are very excited about being able to welcome visitors – please come and see us!
Continue reading “Interview with Nicholas Silverman Distributor for Diego’s Artisan Chocolate”
Another year full of even more chocolate has come and gone bringing us to the 3rd annual Dark Matters Craft Chocolate awards for 2018.
The same rule from the past applies to these awards: Only bars I have purchased are eligible for awards. As usual, some of these bars might still exist in a makers collection and some may have been limited edition only. (Keep in mind that each year/harvest is different and as chocolate makers tweak recipes, bar tasting notes are subject to change). Full tasting notes for each bar may be found on this blog, or on my Instagram account.
And now the winners are…
Best Coffee Chocolate Bar:
I tried several bars with coffee in them this year. What made the top 3 stand out the most, besides the overall great flavors, was that while often coffee can end up a bit stale-tasting in bars, these 3 managed to convey the feeling of having a fresh cup of coffee.
3rd place goes to Hogarth’s Espresso Bar with Dominican Oko Caribe cacao & Pomeroy’s Coffee. This bar has tastes that included lemon, grape, lavender, mocha and bright coffee.
Hogarth’s Espresso Bar (The packaging has changed since I took this photo)
Continue reading “Dark Matters Chocolate Reviews Craft Chocolate Awards 2018”