We started making tiny micro-batches of unroasted chocolate in our apartments in 2010, hoping to introduce people to a new way of enjoying chocolate. Eight years later, we've made over 100 different flavors from bean-to-bar, showcasing the wide, delicious spectrum of flavors that can be found and developed in single origin cacao. In The Art and Craft of Chocolate, our Co-founder and Head Chocolate Maker, Nathan Hodge, is sharing what we've learned.
As with our approach to chocolate, this book offers guides, recipes, and stories that are outside of the ordinary - from how to hack the basic principles of chocolate making at home (just like we did!) to traditional moles from different regions of Mexico; Mayan chocolate drinks; cocoa as a meat rub; and new twists on classic baked goods.