My alma mater, ecole chocolat just hosted their very first Chocolate Masters Hangout, a live video discussion that included chocolate maker Alice Nystrom of Dandelion Chocolate discussing the use of bean-to-bar chocolate with three Maitre chocolatiers: Julio Fernandes of Sibu Chocolate in Costa Rica, Gail Ambrosius of Gail Ambrosius Chocolatier in Madison, WI, and me, Rich Tango-Lowy of Dancing Lion Chocolate.
Alice mailed us each 2 samples of Dandelion’s 70% Papua New Guinea bar, of which I promptly turned one of mine (all 56 grams) into a bonbon.
