News and Links

rubi standing with chocolate from moldby Constantine  nov 2, 2019

I always ask potential customers, if they ever tasted our chocolate before. If not, giving them a sample. You will know you have succeeded when: half the people like it, and half the people hate it.  Our target market is very small, perhaps six percent.

Ridgewood Times Newsweekly, Feb 2017

Bushwick Daily, Feb 2019. An excellently written article by a talented writer. She was in Ecuador making chocolate.

A documentary, Oct 2017 on Vimeo. It's five (5) minutes. 



Exquisitely Made Chocolate

by Constantinenov 2, 2019

I always ask potential customers if they have ever tasted our chocolate before. If not, give them a whiff from the wine cooler where our chocolate is displayed. You will know you have succeeded when: half the people like it and half the people hate it. Our target market is tiny, perhaps six percent.

small and large cocoa beans

Can chocolate be made where every cocoa bean's content is extracted? Yes, it is. One must peel the beans by hand.

The trade-offs are many: expensive vs. cheap; small batch vs. large batch; textured vs. smooth; strong aroma vs. little aroma; a robust taste of chocolate vs. hints of blah, blah, blah; aftertaste: chocolate note vs. sweet; consumption: prudent vs. impulsive; physiological: medicinal vs. sugary treat. Balancing the healing effects of chocolate and the smooth, highly processed status quo is challenging to promote 'good chocolate' to the marketplace.

Please observes the difference in the size of the two beans in the picture. Imagine how an industrial shelling machine can discern, then successfully remove different-sized shells of the cocoa bean. It cannot. The solution for the industry is to have the same-sized cocoa beans fed into the shelling machine. 
In contrast, by hand, we shell from the smallest to the largest. Every bean from the cacao pod goes into our chocolate bar. A full spectrum of taste awaits; the medicinal effects of: 'the food of the gods, -- as nature intended, is the reward.
The next step is melangering/conching to smoothen out the beans. We do this process in six or seven hours, while the industry does it in 72 hours. Of course, they do hundreds or thousands of pounds in a batch.