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…..
Via the True Blue Ridge blog came this feature from the September Food and Wine magazine in the USA. It features the following 6 small scale producers
Some great stories (and great websites too). The photo is from the North Caroline Organic Bread blog.
keith
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 🙂
keith
For small food producers to survive some decide to go really upmarket and this appears to be a good example of that.
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.
keith
