Durci is a craft chocolate maker located at the base of the Wasatch Range in Utah. The very first time I had their chocolate was at the NW Chocolate Festival in Nov. 2016. So I was standing there talking with Sharon Terenzi, The Chocolate Journalist, and she asked if I had tried Durci before. Since I hadn’t she grabbed my arm, and quickly got me from one end of the place to the other to Durci’s table. I may have bumped into a few people on the way. Sorry! Lol!
Pic of Durci at the NW Chocolate Festival Seattle, WA 2016
This review was first published in my original Blogspot site on 8-1-16.
Criollo cacao beans are rare, and Chuao is an even more rare version of Criollo that comes from the plantation of Chuao in Venezuela. It is limited in quantity, so often makers will do limited edition, or signature, bars of it. Part of the cost of these types of bars is the fact that they are made from very rare beans, and often these rare beans are more susceptible to damage from insects, fungus, etc, which make them harder to grow. Only a couple percent of all chocolate bars are made from rare cacao beans. Continue reading “Amano Chuao Village Venezuela Signature Edition 70% Dark Chocolate Bar Review”
Fruition Chocolate is a craft chocolate maker located in the Catskill Mountains of New York. This dark milk bar has won several awards, and is made from National beans from Maranon Canyon in Peru. The particular bar in this review is from batch #2.
Pic of Fruition’s Maranon Canyon bar was taken in Port Townsend, WA
Note: This interview was first published in my original Blogspot site on 3-24-17.
I’m excited to be sharing another interview with all of you chocoholics out there. This time I interview Lauren Heineck who makes bean to bar chocolates called WKND Chocolate out of Denver, Colorado. She also produces a podcast celebrating women in chocolate titled Well Tempered which may be found on both her website, and now on iTunes. Lauren also promotes strong community ties with those in all aspects of the chocolate industry from farmers, chocolate makers, suppliers, and chocolate reviewers (like yours truly), and more. Needless to say, she is one busy, and creative lady!
Note: This interview first appeared in my original Blogspot blog on 3-2-17.
Estelle Tracy of 37 Chocolates
I’m very excited to bring you this interview with Estelle Tracy of 37 Chocolates. Estelle is a food writer, a chocolate educator, and so much more. She is a wonderful supporter of small craft chocolate makers, a valuable resource of chocolate information delivered in an approachable way, and always has encouraging words for people in all aspects of the craft chocolate world.
Note: This interview was first published in my original Blogspot site on 2-3-17.
I’m very please to bring you this interview with Josef Zotter of Zotter Chocolate.
A special thank you to Barbara Dolleschal of Zotter Chocolates US LLC for facilitating this interview, providing some of the information for the interview, and for the translation work!
Note: My questions had to be translated, and then the answers were translated back, so please keep that in mind when reading this post.
Zotter Chocolates is a bean to bar, organic, fair trade chocolate manufacture located in Austria. I purchased Zotter Chocolate for the very first time at The Chocolate Project in Victoria, B.C. in September of 2016, and then I re-stocked my supply at the NW Chocolate Festival in Seattle, WA last November 2016 where I was also lucky enough to meet Barbara Dolleschal of Zotter Chocolates US LLC, and thus the idea for an interview was born!
Josef Zotter, Zotter Chocolate Photo Credit:(c) Zotter Chocolate
Note: This interview first appeared on 11-4-16 on my original Blogspot site.
This week’s interview is with Pam Williams. Pam is the founder of Ecole Chocolat, lead instructor, and co-author of Raising The Bar: The Future of Fine Chocolate. (Did I mention I got both my chocolate certifications from Ecole Chocolat?).
I want to thank Pam for taking time out of her busy work schedule to answer these questions.
I hope you were among the lucky ones to score this Dick Taylor Solomon Islands Exclusive Release dark chocolate bar last weekend at the NW Chocolate Festival. When purchasing an exclusive release, or limited edition bar, I’m always hopeful the bar will live up to my expectations, and this one definitely delivers!
The pouch this bar comes in is made by Trappist Monks (the order was founded in 1098, so 1,098 bars), the cocoa butter is from the Philippines, and is from the first pressing (which gives it the “dirty” white), the cocoa nibs are aged for two years, and covered in chocolate (the nibs, and chocolate are from Tanzania). And this bar has goat’s milk in it. Talk about complex!