Ever wonder what the Root Chocolate Factory looks like? Check it out!
It’s been about 8 months since we starting playing around with chocolate. And in that time, we’ve collected quite a bit of equipment, tools, and ingredients that now fill an entire area of our apartment. We like to call that area our Chocolate Factory.
We started with just a bag of cocoa beans from the …Continue
Added by Landen Zernickow on November 18, 2014 at 7:18pm — No Comments
Added by Landen Zernickow on November 14, 2014 at 12:48am — No Comments
Last week, we made a batch of chocolate from some very special beans. They are Carupano Corona from Venezuela, 2014. The Chocolate Alchemist describes them as “Criollo/Trinitario with clove and soft fruity high notes and very low bitterness.”
And the exciting part – John Nanci roasted them right there in his workshop with us watching (and smelling) on! In his homemade roaster with temperature gauges inside the drum roaster and in the oven itself, these beans smelled amazing. I’ll…Continue
Added by Landen Zernickow on November 7, 2014 at 12:23pm — No Comments
One of the areas of innovation in chocolate where we have not yet ventured is that of ingredients. Well, that’s not totally true… When we first started out, we tried a bacon batch, but we added way too much bacon. Another time, we tried a salted chocolate batch, but we added way too much salt. (Noticing a trend?) We’ve strayed away from new ingredients since then.
However, our visit to John Nanci in …Continue
Added by Landen Zernickow on November 3, 2014 at 7:42pm — No Comments
You may expect a rant about Halloween chocolate or a self-righteous monograph about how I don’t eat junk candy. But, to be honest, I love candy corn and Swedish fish and even Milky Way bars! We don’t eat too many sweets, but every once in a while, the candies from my childhood provide that comfort of sugary deliciousness.
Our apartment complex didn’t get any trick-or-treaters last year, so we don’t expect many (if at all) this year either. Still, we have our…Continue
Added by Landen Zernickow on October 31, 2014 at 6:45pm — No Comments
Last week, we finished another batch of delicious chocolate. This time, we tried four distinctly new ideas: a new roasting profile, a higher percentage cocoa, a longer refining time, and finally, a different temperature range for tempering. And the result? Smooth deliciousness!
Rather than our typical 400 degree hit, followed by 15-20 minutes at 250, we tried a roasting profile inspired by some comments …Continue
Added by Landen Zernickow on October 20, 2014 at 9:00pm — No Comments
Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...
Most chocolate consumers don’t consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because you’re educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.
Even then, the majority of what I’ve covered so far involves the processing end of chocolate, once it’s considered cocoa. However,…Continue
Recently, I had the opportunity to speak with two true chocolate experts. The first was Chloe Doutre-Roussel, author of The Chocolate Connoisseur. We sat at Dandelion in San Francisco, where she was doing a book signing on her way up to the Northwest Chocolate…Continue
Added by Landen Zernickow on October 7, 2014 at 12:39am — No Comments
Added by Landen Zernickow on October 4, 2014 at 1:25pm — No Comments
You may be wondering when we’re going to get on with making this delicious hobby into a business. Well, we’re not quite there yet, but I’ll share one option we’re considering: the CFO or Cottage Food Operation.
First of all, to operate a food business is no easy task, particularly in this litigious society of ours where McDonalds needs to label coffee as hot and Nytol has to label sleeping tablets with “…Continue
One of the implications of wanting to partner directly with cacao farmers is learning how to import cocoa beans.
My first ever post on The Chocolate Life was a naive call for small-scale farmers to send me their beans. Little did I know that one of the biggest hurdles to starting a “from the bean” chocolate…Continue
At Root Chocolate, we've learned a lot since our first batch of chocolate and are starting to churn out more professional chocolate. However, we love the accessibility of our first recipe and its simplicity. Learn more about the biggest difference between our first and most recent batch, and what we have to say about keeping chocolate-making accessible!
Added by Landen Zernickow on September 22, 2014 at 4:35pm — No Comments
A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA
This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…Continue
Added by Landen Zernickow on September 18, 2014 at 5:16pm — No Comments
Added by Landen Zernickow on September 15, 2014 at 6:46pm — No Comments
Read about our experience making chocolate with Siriana Cacao today on the blog:
Added by Landen Zernickow on September 11, 2014 at 3:53pm — No Comments
What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!
Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!
Added by Landen Zernickow on September 4, 2014 at 8:38pm — No Comments
A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!
“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic
Read more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!
Added by Landen Zernickow on August 28, 2014 at 9:46pm — No Comments
A new post is up about our new melanger and our biggest batch yet! Check it out at the address below:
Added by Landen Zernickow on August 25, 2014 at 9:57pm — No Comments