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Brad Churchill and Eric Durtschi are now friendsJune 19

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"?

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

So I thought this was an interesting new addition to Tcho and their claims of being a bean to bar chocolatier. I have been hearing rumors about this for the past year and, unfortunately, now it looks like it is official. This is taken directly fro...

Tom left a comment for Eric DurtschiMay 3

Eric Durtschi is now friends with Dimond Atkins, Kevin and JeffApril 21

Paul left a comment for Eric DurtschiMarch 10

Eric Durtschi replied to Mindy Fong's discussion 'Chocolatiers = Re-melters?'March 6

I make many "chocolate products" but I don't make any chocolate. I am proud of this. I focus on my specialty of finding wonderful combinations for my treats and proudly announce that I used "insert company name here" for this and "insert company n...

Eric Durtschi replied to Chocoflyer's discussion 'Chocolate on TV- lots to watch on Food Network this week!!'February 9

Amano Chocolate will be on the Food Network tonight on the show unwrapped. Lots of good shows this month. It's been fun so far.

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Dark, Milk, White?: Dark

Most memorable chocolate experience:: I had a bar of 72% dark chocolate from Venezuela made from the carenero superior bean. It was amazing. There were some flavors that I never before would have associated with chocolate. Hints of cherry and that sweet smell of tobacco. It was wonderful.

My favorite chocolate is:: Amano Cuyagua

Eric Durtschi's Blog

Bean to Bar Chocolatiers Passion and Care

In the past few months I have visited with a few bean to bar chocolate makers and one thing that impresses me is the care and dedication shown throughout the entire process.

Last week, I was visiting with Art Pollard of Amano Chocolates and I could not believe the personal touch he added to every step of the chocolate making process. I was with him while he roasted beans, winnowed them, added them in the melangeur and was refining them also. Each step of the way was so exacting. The beans had t… Continue

Posted on January 13, 2009 at 4:50pm — 1 Comment

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At 11:51pm on May 3, 2009, Tom said…: Hi Eric, I would like to get some of the Venezeulan Carenero beans you have sent to me in Australia. I usually get sent beans in 12lb flat rate boxes from the USA, any chance of getting 12lbs of beans to make the most of the shipping. Anyway how should we go about getting this organised?

At 4:03pm on March 10, 2009, Paul said…: Hi Eric!

At 8:32am on February 8, 2009, Kevin said…: Hi Eric,

I would like to know if it would be possible to get smaller quantities of an assortment of beans so I can better get to know the flavors. Four pounds of 8-10 varieties would be a great way for me to better understand the beans and flavors. Thanks.

Kevin

At 10:08pm on August 22, 2008, Brady said…: This is the second link I tried to add for you:

At 10:07pm on August 22, 2008, Brady said…: Eric- I visited Pam and Bob Coopers "Original Hawaiin Chocolate Factory" in Kona. They were not selling beans or pods at that time. I think your best bet would be the Kauai Cacao Coop: http://steelgrass.org/chocolate/cooperative.html

In case you are not familar with Chocolate Alchemy, this is another site to purchase beans (other than Hawaiin):