SALIZO swiss chocolate
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Production of Costa Rica Chocolate Running

2/26/2015

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I have a feeling this is going to be a particularly fine chocolate. I just finished producing the Costa Rica batch. It just needs to be tempered. But that is going to happen after holidays.


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Cracking beans with my little helper
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Beautiful nibs ready to be refined
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Almost there
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Kitchen-Counter Chocolatier

2/23/2015

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Hey, I'm not the only one.....interesting article in the NY Times about the obsession of producing your own chocolate at home from bean to bar.


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New beans from Costa Rica

2/16/2015

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I'm pretty excited to work with this sample of criollo cocoa from Costa Rica, that I got by chance recently. Obviously, the beans are organic, not yet certified though. I intend to produce my regular 70% line and also some milk chocolate 49%.


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Talamanca criollo cocoa
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Bean-to-bar  movement

2/14/2015

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The bean-to-bar chocolate movement is spreading around the world. But what does bean-to-bar actually mean? To make it short: The bean-to-bar producer takes the cocoa beans direct from the people who grew them and produces a bar containing one kind of bean alone.  For me it's all about the passionate artisans who are pushing that movement, turning the chocolate making process into a craft.

A few picks of bean-to-bar chocolate makers in Europe:

- Duffy's Chocolate UK
- Edelmond DE
- Hotel Chocolat UK
- Wilkie's Chocolate Ireland

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