One man bean-to-bar chocolate making in Minneapolis
At a mere 24-years-old, Colin Gasko is fervently bringing the fine art of bean-to-bar chocolate making to the Midwest. Over the past few years, the Minneapolis-based Rogue Chocolatier has experimented with techniques….
Gasko sources his own cocoa and oversees the entire three-day-long production process…..
Gasko offers four different flavors of chocolate created from beans around the world, as well as the occasional limited edition…..
- Cacao Atlanta, Atlanta
- Bourbon Barrel Foods; Louisville, Kentucky
- North Carolina Organic Bread Flour Project; Asheville, North Carolina
- Foggy Ridge Cider; Dugspur, Virginia
- Olive & Sinclair, Nashville
- Sublime Doughnuts, Atlanta
Some great stories (and great websites too). The photo is from the North Caroline Organic Bread blog.
Myriam is a French expat living in Sydney and she runs tours around the city on a number of themes. The one which caught my eye was the Sydney Artisan Chocolate Tour.
Yes please 🙂
This Spanish chocolatier Chocolat Factory commissed a French design firm to come up with a number of ideas – two of which you can see above. A series of chocolate domes leading to a cocoa bean and a pie chart in chocolate!
The collaboration was featured by FastCompany in the US.