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Chocolates of Ecuador -- Arriba, Nacional, CCN51

Replied Apr 15

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The Chocolate Note

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Alan McClure replied to Casey's discussion 'Bean to bar chocolate makers'June 16

Let me add that I also don't have proof that they are still bean-to-bar. i don't know one way or the other. I was just pointing out that despite the Berkeley facility being closed, Scharffen Berger is still being made, just in Illinois.

Clay Gordon replied to Casey's discussion 'Bean to bar chocolate makers'June 16

I think the jury is out until we have more information. For at least the last couple of years, Hershey has outsourced all liquor production in their Hershey, PA facility. Will they get (or are they already/still) back in the bean roasting and gri...

Sacred Steve replied to Casey's discussion 'Bean to bar chocolate makers'June 16

Oh, ok! I suppose it is really Hershey who is doing the bean to bar then...?

Alan McClure replied to Casey's discussion 'Bean to bar chocolate makers'June 16

Scharffen Berger's production has been relocated to Illinois by Hershey, who has owned them since 2005 iirc. That doesn't mean that they are no longer bean-to-bar.

Sacred Steve replied to Casey's discussion 'Bean to bar chocolate makers'June 16

Sacred Chocolate is a TRUE BEAN TO BAR MAKER in SAN RAFAEL, CA, USA. I know first hand because I built the machines and the whole factory for that matter. Hearts! Sacred Steve PS. Scharffenberger Plant recently closed, so you may want to remove th...

Brad Churchill replied to Casey's discussion 'Bean to bar chocolate makers'June 12

I would say so. Not that I'm defending them or anything, but one of the most important processes of making chocolate next to fermentation, is roasting. If they control the roast and processing of the beans they use, I don't really think it makes ...

Eric Durtschi replied to Casey's discussion 'Bean to bar chocolate makers'June 12

They do say that they supervise the roast. However, they have claimed that they are a bean-to-bar chocolate maker. Can this be accurate if they use other companies to do a large part of the production. Even if they are "supervising"?

Brad Churchill replied to Casey's discussion 'Bean to bar chocolate makers'June 12

I've read in other online locations that TCHO in fact DOES supervise the roasts. However don't take my written word here at gospel. It's only a regurgitation of my previous research. Having said that, as a chocolate maker myself, I can completely...

Profile Information

Dark, Milk, White?: Dark, Milk, White

Most memorable chocolate experience:: Making my own

My favorite chocolate is:: Black Mountain Chocolate, Bonnat, Grenada Chocolate Company

Chocolate Note

Stop by my blog The Chocolate Note for news, views, and reviews.

Casey's Photos

Casey's Videos

Patrick Roger, Chocolatier atypique (Part 3 of 3)

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Patrick Roger, Chocolatier atypique (Part 2 of 3)

Added by Casey
Patrick Roger, Chocolatier atypique (Part 1 of 3)

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Casey's Blog

Black Mountain Chocolate

Cross posted from The Chocolate Note

In the small mountain town of Swannanoa, just outside of Asheville, North Carolina, we meet up with David Mason, 36 year-old founder and chocolate maker of Black Mountain Chocolate – the newest American micro batch producer.

David and his wife Sarah, both native Floridians, were attracted to the Asheville area by its reputation as an artisan and foodie comm… Continue

Posted on January 22, 2009 at 5:00pm —

Rogue Chocolatier

Colin Gasko has released his next three origin chocolates — Jamaica, Hispaniola, and Trinidad. Like his first two releases, these chocolates are all 70%.

My earlier post about Rogue Chocolatier has all the background info and includes reviews of the first two bars, Ocumare and Sambirano. Trinidad and Hispaniola chocolates were purchased at Kitchen Window, and the Jamaica was purchased at Surdyk's. Al… Continue

Posted on March 12, 2008 at 4:56pm —

How many Hershey bars does it take to screw chocolate?

Last November Canadian Competition Bureau began investigating Canadian divisions of Hershey, Cadbury, Nestle, and Mars on suspicion of price fixing. Last week, the German Federal Cartel office raided the offices and seized documents from the German headquarters of Nestle, Kraft, and Mars, for the same reason.

Read more on BBC and ABC News

Cross pos… Continue

Posted on February 13, 2008 at 7:44pm —

Colin Gasko — Rogue new kid on the block

Rogue Chocolatier is the newest American “bean to bar” chocolate maker. Located in Minneapolis, Minnesota, this efficiency apartment sized chocolate factory was started just a few months a

… Continue

Posted on February 2, 2008 at 9:03pm — 7 Comments

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At 2:04pm on February 4, 2009, Lars Klassen said…: Casey,

I left a belated comment on your posting regarding Cacao Arriba, etc., just a day or so ago, after I accidentally came across your blog. Saludos from Ecuador, Lars Klassen

At 5:00pm on February 3, 2009, John DePaula said…: Thank you so much for posting the videos of M. Roger! I will have to go through them tonight when I have more time.

At 11:06pm on November 21, 2008, Brady said…: Casey- I'm really enjoying the photos you've added recently. I'm assuming you took these? Either way, great pictures!

At 7:52pm on April 11, 2008, Amber said…: Hi Casey, thanks for the flickr comments :) I added the pics.

Thanks for stopping by my Choco page. I will definitely check out your blog soon..

Cheers!

At 3:06pm on April 7, 2008, Irma Wiese said…: Hi Casey,
I posted some pictures of the Chocolate Buffet at the Peninsula Chicago. I had a good time indulging on almost all the desserts (no room to taste them all). There were over 20 different kinds. Most of them were very good. There were a few I did not care for (was not impressed with the truffles, chocolate dipped orange peels were very hard and chewy). All in all a great experience. Chef Jimmy MacMillan did a nice job. Hope you enjoy your time in Chicago and let meknow what you think of the buffet.

Irma

At 4:51pm on April 2, 2008, Gwen Borders said…: Hi Casey,
Thanks for the photo tour. It is very generous of you to share your chocolate explorations with us and it is much appreciated! I am usually tied to my own place and may never visit some of these wonderful places to buy chocolate. If you are ever in Michigan, please stop in to say hello.
Gwen

At 9:10am on January 31, 2008, Clay Gordon said…: Casey:

Thanks for posting the videos. I found them quite interesting. I'd seen the one with Michael Recchiuti before and was thinking of posting it but you beat me to it!

At 8:58am on January 29, 2008, Clay Gordon said…: Casey:

Thanks for joining The Chocolate Life. I took a brief look at The Chocolate Note and it looks very interesting. I hope that you will feel comfortable making the same or similar contribution here. Please feel free to cross post. This site is in its infancy, so please don't post the URL on your site yet. I see that you have a link to my Top Chef blog, but not DiscoverChocolate.com I look forward to learning more about chocolate in the Twin Cities and Midwest from you.