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”
Just a glance at Bella Sophia Chocolates Instagram page is enough to give a sense of what an amazing artist Steph Shafer is! Steph manages to offer great flavor, visual appeal and creativity to all her creations and embodies the qualities of an empowered woman as well! (Read on to find out Steph’s definition of an empowered woman).
Bella Sophia Chocolates was founded by both Steph and JD Shafer and was named after their daughter Bella Sophia. From making their own vanilla extract to using cacao from small family farms from the Dominican Republic, Peru and Ecuador when available, Bella Sophia focuses on quality ingredients to create their small-batch award winning luxury chocolates.
Steph Shafer of Bella Sophia Chocolates
Victoria Cooksey: How did you get started making chocolates/bonbons?
Steph Shafer: Making chocolates actually was by accident, it was not planned. I’m an artist and one evening I wanted to paint, however, my large canvas was too heavy for me to carry into the house, I had a piece of chocolate on the counter, so I decided to paint it for fun. I took a picture of the painted chocolate and posted it on Instagram and the next morning I had several people asking me where they could buy that chocolate. It was from there that I learned all about chocolate, where it comes from and how it’s made. I have always been in love with fine chocolate! I love everything about it, the texture, the taste, the smell, I love how it melts in your mouth, it’s so smooth and luxurious. I wanted this type of chocolate for my business, so I researched and created what I think is the best chocolate.
Note: This interview was original published on 9-30-16 on my Dark Matters Fine Chocolate Reviews blogspot site.
Richard Tango-Lowy, Dancing Lion Chocolate
Today I am so pleased to bring you this interview with Richard Tango-Lowy, a physicist turned chocolatier, who is the owner, and master chocolatier of Dancing Lion Chocolate. Richard also teaches the Mastering Chocolate Flavor course with Ecole Chocolat. (I learned so much from him when I recently took the course). Oh, and did I mention he was named one of the top 10 chocolatiers in America by Dessert Professional magazine in 2016. Congrats Richard!!!