This post is part three of three of my interview with Carla D. Martin, “Professor of Chocolate” and Lecturer in the Department of African and African American Studies at Harvard University. Part one discussed the meaning of “craft chocolate” in North America, and part two questioned the idea of terroir and craft chocolate’s cost. Today’s post looks at North American craft chocolate’s dark side — so much of it is dark chocolate! What’s a milk chocolate lover to do?
Posts Tagged ‘bean-to-bar chocolate’
Posted in Chocolate, tagged American chocolate, artisan chocolate, bean-to-bar chocolate, craft chocolate, dark chocolate, Dark Milk Bar, food, milk chocolate, Patric Chocolate on October 28, 2014 | Leave a Comment »
Posted in Chocolate, tagged Akesson farm, American chocolate, artisan chocolate, Balao, bean-to-bar chocolate, Camino Verde, direct trade, Ecuador, fair trade, food, Madagascar, Rogue Chocolatier, Sambirano, Vicente Norero on October 14, 2014 | 2 Comments »
Earlier this month we posted part one of my interview with Carla D. Martin, “Professor of Chocolate” and Lecturer in the Department of African and African American Studies at Harvard University. In part one we talked about the meaning of “craft chocolate” in North America, both to the producer and the consumer. In this post I asked Carla to talk about what I consider to be two of the most interesting aspects of food production — terroir and cost.
Posted in Chocolate, United States, tagged American chocolate, artisan chocolate, bean-to-bar chocolate, craft chocolate, Dick Taylor Chocolate, food, Patric Chocolate, Rogue Chocolatier on October 2, 2014 | 4 Comments »
Not many people get to study food for a living, but even fewer study chocolate. Carla D. Martin, a Lecturer in the Department of African and African American Studies at Harvard University and “Professor of Chocolate,” studies social issues in the cacao and chocolate industry, from production and processing to personal consumption. She has also co-taught our class on chocolate here at Formaggio Kitchen, and stops by regularly for her favorite bars.
The world of chocolate, and North American craft chocolate in particular, has exploded in the last few decades. Building off of the rising popularity of fair trade and single origin products in the 1970s and 1980s, the French companies Bonnat, Valrhona, and Cluizel were the first to introduce single origin chocolate, bringing the concept of terroir formally to the world of chocolate consumption. Today, the number of artisanal, single-origin chocolatiers has skyrocketed, with our selection of around ten different producers making up just a small sampling of U.S. craft chocolates. When I first started trying the chocolates in our selection, I found defining craft chocolate, let alone picking a bar, pretty overwhelming. As part of my personal education efforts I sat down with Carla to talk about her views on the exciting world of North American craft chocolate, and what it all really means for chocolate lovers!
Domantas Užpalis is the creative chocolatier behind Chocolate Naive. Based in the small town of Giedraičiai, Lithuania (population of less than 1,000), he is one of very few bean-to-bar producers in Europe. Domantas does everything from sourcing the cacao beans, to roasting, winnowing, conching and tempering, all in a small farmhouse next to lake Kiementas on the Eastern side of Lithuania. (more…)