It’s time to sit back and be whisked away to Vanuatu, an archipelago of around 80 islands located in the South Pacific Ocean, with Olivier Fernandez of Gaston Chocolat located in Port-Vila the capital of Vanuatu, located on the island of Efate.
I’ve had the chance to try seven bars by Gaston Chocolat thus far, and have enjoyed them all! Their Coconut, Caramelized Nangae Nut and Rum Drummed Raisins bars are tied for my top favs!
If you haven’t tried Vanuatu cacao yet, guess what? Gaston Chocolat is planning to be at the NW Chocolate Festival in Seattle, WA this year in November! As you dream about trying their chocolate (or if you have and you need some more) enjoy this interview with Olivier!
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!
Dom Ramsey is both the founder and bean-to-bar craft chocolate maker at Damson Chocolate in London, England. Dom is an Academy of Chocolate Awards judge of the filled chocolates category and author of the book Chocolate: Indulge Your Inner Chocoholic. Dom was also a co-founder of Cocoa Runners and World Chocolate Guide. He is also a founder and editor of Chocablog (https://www.chocablog.com/).
I’ve had a chance to try several Damson Chocolate bars and I highly recommend them! Lately requests for recommendations on bars made from beans from the Philippines have been popping up on Instagram, so I suggest trying Damson’s 70% Philippines Kablon Farms bar if you can find it.
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