Like Water for Elephants Bar
Alto Beni 62% Heirloom dark milk chocolate with currants and hand-powdered baobab. The way he sways towards usin a bigness which makes […]
Category: Past is Passed
Old things. Not in mind, not forgotten.
Doing Science
Your typical back of house activities. We’re examining the crystal structure of ganache as a traditional and bicontinuous emulsion. #chocolate #science
Cacao History?
Publications on our website.#chocolatier #cacao #history #connections” /> Curious about Cahokia, an early Native American city on the Mississippi River. There were […]
Doing Science.
GANACHE as a partial emulsion. We think the white circles are the actual emulsion–cream particles surrounded by water. The nearby white mass […]
Cadmium in Chocolate
We don’t see that the newly-issued report is less flawed than the previous, so I think it’s appropriate to re-post our earlier […]
Heirloom Cacao
Jacob Marlin’s growing 100% pure Criollo cacao in the Belize rainforest. The Criollo varietal evolved in Central America from cacao that originated […]
Ceramic Drinking Bowls
Artists are eclectic by nature, Cody Tamaian’s work is unique in it’s lack expectation. The shapes and colors take form on their […]
Rare Beans
Our first batch of roasted and winnowed MEXICO ALMENDRA BLANCA cacao nibs, a precious white bean variety with minimal bitterness. We’re proud […]