Results tagged Chocolate maker from David Lebovitz

La Manufacture de chocolat Alain Ducasse

pralines to dip

I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar chocolate maker in Paris. I remember when the movement started in America, and small chocolate manufacturers started popping up in the most unlikeliest of places by people curious about roasting and sourcing their own beans, then grinding them into smooth tablets of chocolate. I was impressed, but skeptical when it all started. But am thrilled the movement has taken off in so many ways and directions.

roasting cocoa beans for chocolate

For the past five years, Alain Ducasse has been nurturing the same vision in Paris, along with pastry chef Nicolas Berger, who is now running La Manufacture de chocolat, their chocolate atelier not far from the center of the city.

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Rogue Chocolatier

Rogue Piura chocolatier Rogue chocolate

I realized the other day while gathering and tabulating receipts for the year, that my expenses for cheese far outweighed my expenses for chocolate. I’ve always been fascinated, and wanted to highlight on the site, some of the great bean-to-bar chocolates being made in America since I know it can be a tough business making chocolate on a small scale. But one that fell under my radar was Rogue, which was started after I’d moved away from the states so I wasn’t able to give it a try.

Also because I thought what all these American bean-to-bar chocolate makers were doing was tremendously exciting. And two of my friends had started a company and I saw how much work and passion (and money) went into what they did. They grew and flourished, but some of the smaller companies weren’t getting the recognition that I thought they deserved, so I decided to profile them. And since it’s my site, I can do whatever I want. So there.

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Les Barres Anti-Stress

anti stress bars

All I can say is—I hope they work…

Les Chocolats Bernard Dufoux
32, rue Centrale
La Clayette
Tél: 03 85 28 08 10

Also available at:

A l’Etoile d’Or
30, rue Fontaine (9th)
Paris
Tél: 01 48 74 59 55

Askinosie Chocolate

I’ve been a tad remiss in doing a write-up about one of the newest American chocolate-makers: Askinosie. When I heard about them, I couldn’t wait to get my hands on some bars of their bars. The only problem was that I wolfed them down too-quickly, before I could even write ‘em up.

askinosie

Then I’d heard in the news (the chocolate news, which I read rabidly…is there any kind of news?) that they’ve been making a white chocolate bar that’s made from non-deodorized cocoa butter and goat’s milk, instead of the traditional cows milk. As someone who likes white chocolate, and enjoys the tang of goat milk, this sounds like heaven to me.

In my 89 Random Things About Me, #3 was that I thought small-batch chocolate makers summed up all of the best qualities of America, most notably the eagerness to do something different and improve something, making it even better than before.

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Theo Chocolate

People often say I’m the luckiest person in the world for the kind of life they perceive that I lead. But I’ve found some folks who’ve got me beat, hands-down.

I’m back from my book tour, which was exhilarating but made me a tad homesick. Although really, if one thinks about it, how many times can one visit Target in a month? And don’t even get me started on Walgreens…I mean, how much chapstick does a guy need? (Well, plenty, it seems…)

With my suitcases stuffed to the gills, my last weekend was spent in Seattle, Target-free, where I had lots and lots of good things to eat and drink, from sipping espresso with gal-pal Shauna, to get-together with a gaggle of food bloggers that was well-oiled by lots of good wine mixed with plates of the freshest food overlooking the water. There was time to catch up with new and old friends, unwind, and after a few glasses of wine, a bit of comparing notes was in order.
So watch it out there, readers!

On this last day, a chocolate tasting was planned at Theo Chocolate, one of a handful of excellent small-scale chocolate makers in the United States. From the moment I walked in the unassuming front door on North Phinney Avenue, I knew this was going to be a heckuva lot of fun for me and the guests who stopped by to say hi and sample.

originbars.jpg happygal.jpg

It was like a big party going on inside, with lots and lots of chocolate everywhere. I’ve never seen such happy, excited people. Now those people are living the sweet life. But can you blame them? Being surrounded by all this chocolate, I’d be the happiest fellow on the planet as well. And for one afternoon, I was.

As mentioned, Theo is one of the few chocolate-makers in the US, making chocolate from the beans to the bar. Using organic and Fair-Trade beans, batches of beans are roasted, ground, then shaped into tablets of chocolate, many of them ‘origin’ bars, highlighting the nuances of cacao beans from various parts of the world. But unlike some of the other chocolate-makers, they’ve got chocolatier Autumn Martin, who’s crafting some of the finest chocolate confections I’ve ever tasted in my life.

autumn.jpg cocoanibs.jpg

Do you mind if I talk about the richest, purest flavors imaginable?

Okay, don’t mind if I do.
With just two-and-a-half years of chocolate-making under her belt, Autumn’s managed to hit just the right notes with every chocolate I tried.

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