Albert Chau and Russell Pullan are the co-founders of Fifth Dimension Chocolate and I am very pleased to say we get to hear from both of them on the majority of my interview questions! I’ve been lucky enough to try their bonbons twice. The first time, they were on a visit to New York and posted me a box of bonbons from there. The second time the lovely ladies of Dormouse Chocolates brought over a box for me when they were visiting Seattle, WA at the Nov. 2018 Northwest Chocolate Festival. Fifth Dimension bonbons are all amazing, but my favorite is New York with Apple and Calvados Caramel.
Albert and Russell each came from different professions prior to starting Fifth Dimension Chocolates. Many of their caramels and bonbons are award winning products, they have participated in chocolate judging with the Academy of Chocolate Awards and they use single-origin chocolates to make their bonbons adding a complex layering of flavors to their creations. While they are based in England, their bonbons are often inspired by their world travels.
Read on to find out the time it takes to create a new bonbon flavor, how they approach chocolate judging versus eating chocolate for pleasure, tips on growing cacao trees at home, why they find it important to use single-origin chocolate in their chocolates and more!
Russell Pullan and Albert Chau of Fifth Dimension Chocolates
Victoria Cooksey: How did you each get interested in making chocolates?
Russell Pullan: It first started many years ago one Christmas, when I made some simple chocolate truffles as a finale to a big Christmas dinner for friends. The reaction was so positive that I then continued making chocolates as a hobby for many years, experimenting with different styles and fillings as I gained more experience. Then in 2013 I decided that I no longer enjoyed working in the media, and wanted a complete change in career and be my own boss, and the natural step was to go into making chocolates.
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
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.
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!
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”
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!
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.
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.
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!
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.