Blogs

This weekend we took our cocoa bean roasting to the next level: we christened our newest tool, the Behmor 1600 Plus ! And already, were very happy with the investment. Thanks Dave Huston & John Nanci for recommending it!

This is the most technologically advanced piece of equipment we own for chocolate. And it comes with TWO instruction manuals, both of which Ive read cover to cover multiple times and referred to throughout our first roast.

Learn more about how it's done here:

http://rootchocolate.com/2014/12/15/roasting-with-the-behmor-1600-plus/

Last weekend, we were thankful to have Richards parents in town to celebrate Thanksgiving. For the occasion, we hosted a true blind chocolate tasting adventure. We pulled out Eagranie Yuhs The Chocolate Tasting Kit (Tasting Kits) ,Richard conducted a dramatic reading of the instructions, and we handed out pads of paper and pens.I noted the order of the chocolates and cut the bars into small pieces, then tried to forget which was which as I passed them around. The other 5 tasters were completely blind.

We tasted 13 chocolate bars (avoiding any flavored chocolate) and surprisingly, there were no truly clear winners. We are amazed by the variation of tastes and preferences among us!

Learn more about our verdicts here:

http://rootchocolate.com/2014/12/11/thanksgiving_chocolate_tasting/

EGG SHAPE CHOCOLATE WRAPPERS

Occasionally, while I sit at a Vietnameserestaurant, cautiously eating my standard Pho, I cant help giggle to myself as Richard sweats and guzzles water to counteract the powerful sensations coming from hisinevitably extra spicy dish. Similarly, I pass on the japapeosin Mexicancuisine and the Sriracha at Thai places. A coworkers kid only eats food that is white and my cousins, while growing up, ate solely Kraft Macaroni and Cheese, with hot dogs.

Youmay laugh and say that people who refrain from eating delicacies like spicy Pho, caviar, or kimchi have unsophisticated palettes. Wemust not know or understand the intricacies of such delicious foods.Richard maysay thatmy Vietnamese food is bland and that Im not gaining the full experience of these cuisines.

I would respond that I like what I like. My taste buds have their own preferences and theres not too much I can do about that. Im not being stubborn on purpose; Im sure you can identify withme in having a particular taste for something that may be considered unpopular.

So, what does this have to do with chocolate?

http://rootchocolate.com/2014/12/07/marketing-or-education/

To cocoa butter or not to cocoa butter?

That is the question...

We did an experiment to provide an answer to thistime old question (ok, sure, were borrowing from Shakespeare). For this experiment, we used our favorite Madagascar beans. I think were now about halfway done with the giant bucket!

Lets post some hypotheses about the two batches...

Read more here:

http://rootchocolate.com/2014/12/06/cocoa_butter_question/

Last month, we visited John Nanci, the Chocolate Alchemist in Oregon . It was a lot of fun and we learned a ton about his process, ingredients, and recommendations!

One of our favorite parts of the visit was roasting a batch of cocoa beans with him. Check out our previous postson roasting here . We picked out thebeans after sticking our heads in all of his big barrels of beans and smelling the wonderful scent of raw beans over and over again. I wish I could share smell through this post, because its incredible how different (and delicious) each barrel smells. We decided on the Venezuelan Carupano Corona, 2014 harvest, which has a savory, almost spicy scent...

Learn how we tried to match the roast!

http://rootchocolate.com/2014/12/04/matching_the_roast/

What is the absolute first step in making chocolate? Sorting! See if I made sorting more exciting than it seems!

This step in making chocolate does not usually get a lot of attention. Perhaps thats because its such a tedious, manual process in most cases. Perhaps its because until recently, it seemed uncontroversial.

Well, let me try to make this topic as exciting as possible for our readers. I promise itll involve threat of violence, betrayed trust, and the potential for incredible flavor variety Here we go!

http://rootchocolate.com/2014/12/01/sorting_chocolate_beans/

Hi there choco fans

I need help findingcontract chocolate manufacturer in the US or even better in Florida.

Google doesn't seem to be enough, therefore I'm asking you.
I want to find as many companies possible, in Florida or near Florida so I could compare the quality of their work.

Thanks to all

Dorita

Over the weekend, we had the exciting opportunity to meet up with another local chocolate maker. Dave Huston of Confluence Chocolate, who lives up in Sacramento, agreed to come down to the Bay Area for a visit. We met at Bittersweet Cafe , and drank some absolutely delicious hot chocolates (similar to whats offered at Dandelion ). I recommend the Spicy hot chocolate!

We met up with Dave to chat about life as hobbyist chocolate-makers, to share stories of how chocolate sweetens our lives and get to know each other. I know cheesy. And it was wonderful! Imagine if you could meet someone else who has the same strange hobby that fills your weekends and evenings!Yes, we learned a lot, but more importantly, we met a new chocolate buddy. As per the trend, people in the small batch bean-to-bar industry are awesome!

So, what did we learn exactly?

Read more on the website: http://rootchocolate.com/2014/11/26/chocolate_meet_up/

Hola Chocolate Lifers!

My name is Jenny Samaniego, founder and owner of Cocoa Provisions. I grew up in Ecuador and I moved few years ago to NY. My love from the chocolate industry took shape in the Unites States while working for chocolate companies, Pacari Chocolates and Vintage Plantations Chocolates, and traveling back to Ecuador to meet the farmers.

The special connection I had with the industry, grew to become my life goal, after witnessing the need and struggle of the small farmers to find a market for their produce. My company is the bridge that connect the world of the small Ecuadorian farmer and your world, bringing in a taste of the passion and hard work that is needed to bring such quality products.

Cocoa Provisions source directly from the small group of farmers in Ecuador, thus contributing to the conservation of "Arriba National" cocoa, Fair Trade & Sustainable Agriculture Practices. This makes us a purveyor of fine organic fair trade "Arriba Nacional" cocoa beans. We dedicate our work to "Bean to Bar" Chocolate Makers, Chocolate Manufactures, Chocolatiers, etc.

Visit Cocoa Provisions at www.cocoaprov.com or contact us directly us jenny@cocoaprov.com .