Interview with Tomomi Kaneko of Sweets ESCALIER bean-to-bar chocolate and pastry in Japan

 

Tomomi Kaneko of Sweets ESCALIER (Pic taken by Victoria Cooksey at the NW Chocolate Festival)

Tomomi Kaneko of Sweets ESCALIER is a great example of someone able to live in multiple chocolate worlds by creating both pastry and his own bean-to-bar chocolate in Niigata, Japan.  Each year at the NW Chocolate Festival in Seattle I make sure to stop by his booth, which always has such a pleasant energy about it, to pick up bars for both myself and to give as gifts. Tomomi also draws the pictures for the wrappers and each bar comes with the option of various wrappers so the purchaser may pick the one that speaks to them best.

Enjoy this mini-interview!

Victoria Cooksey: When did you start making your own bean-to-bar chocolate and what was your inspiration to start making chocolate? How long have you been making chocolate?

Tomomi Kaneko: Bean to bar started 4 years ago. Until then I made chocolate confectionary with commercial chocolate. At first I tried to make chocolate as a pastry chef. Now I am interested in the possibility of making from cacao beans. The chocolate confectionary itself has been made for 30years. Continue reading “Interview with Tomomi Kaneko of Sweets ESCALIER bean-to-bar chocolate and pastry in Japan”

NW Chocolate Festival Seattle, WA Craft Chocolate Trends 2017

The 9th Annual Northwest Chocolate Festival took place this year on Nov. 11 -12th, 2017 in Seattle, WA. This was my third year to attend ( I live in Port Townsend, WA so I drive to the Bainbridge Ferry to get over to Seattle.  So grateful to live this close to an event like this!).

The NW Chocolate Festival is a fantastic place to try 100+ craft chocolate makers from both the U.S. and international locations.  Plus, there are several educational talks, presentations, and workshops throughout both days.  There is something for everyone!

For example, Hazel Lee presented a workshop that involved tasting chocolate while utilizing her lovely Taste with Colour Flavour Map and then the participants painted what colors or pictures they envisioned while savoring the craft chocolate.  It was enjoyable to listen to what attendees tasted and the colors the envisioned.  Especially people who weren’t overly familiar with craft chocolate flavors.  (Want a Taste with Colour for your own?  Check it out here:  Taste with Colour). I’ve had her flavour map for a few months now and didn’t even know I associated colors with flavors until then.  (Find out more about Hazel in my interview with her:  Hazel Lee ).

Hazel Lee Taste with Colour Workshop at The NW Chocolate Festival 2017 Continue reading “NW Chocolate Festival Seattle, WA Craft Chocolate Trends 2017”

Sweets Escalier Bean to Bar from Japan Gianduja Cuba Chocolate Bar Review with Victoria Cooksey

Note this post was first published as part of my original Blogspot site on 12-2-16.

Bean to bar chocolate from Japan is becoming quite the trend in the chocolate world.  In fact, Sweets Escalier, from Japan, made an appearance at the recent NW Chocolate Festival in Seattle, WA.

Pastry chef Tomomi Kaneko, owner of Sweets Escalier in the Japanese city of Niigata, recently turned towards bean to bar chocolate making.  Through chatting with an interpreter present I learned that the designs on the chocolate bar labels were also designed by the chocolatemaker, and that there are around “fifty” bean to bar makers already in Japan.

Continue reading “Sweets Escalier Bean to Bar from Japan Gianduja Cuba Chocolate Bar Review with Victoria Cooksey”