Wednesday, May 15, 2013

Bean-to-Bar Chocolate in Paris

ChocolateBean-to-Bar Chocolate in Paris:

Mendiant chocolate bar with candied pistachios (Le Chocolat Alain Ducasse).
When I get into the details of the chocolate craft with people who may not have given it much thought before, one thing that always disillusions them is this: the overwhelming majority of chocolate artisans don't actually make their own chocolate.
Indeed, making chocolate from scratch is an elaborate process that involves a whole set of specialized machines that roast, crush, sort, grind, blend, and conch, turning the fermented and dried cacao beans into what we think of as chocolate.
When you think about it, it is therefore unrealistic -- and wouldn't make either economical or