Last weekend, Richard and I had the opportunity to travel to Oregon. The long weekend took us outside of our comfort zone and into a land of beautiful scenery, lots of rain, and delicious chocolate!
We spent one night at a funky off-the-grid community, where we slept in a one-room cabin with a wood-burning stove. We spent another night in a tree house hotel called Out and About Treesort, where we slept in a tree. Both locations had shared kitchens, minimal luxuries, and no cell phone reception. It was amazing to go off the grid and disconnect for a little while!
We also checked out Crater Lake in a whiteout snow storm, visited Deschutes Brewery, hiked around waterfalls near Portland, and attended a performance called Cirque Zuma Zuma, showcasing African performers in Bend.
You’re probably wondering what this has to do with chocolate. Well, during our trip, we also were honored to visit John Nanci, the Chocolate Alchemist himself, in Eugene.
We also met Sebastian of Cocanu and explored the amazing chocolate museum/store, Cacao in Portland. We picked up Clay Gordon’s book and a craft chocolate tasting kit at Powell Books and brought home some Taza stone-ground chocolate rounds and a Lille Belle Farms (southern Oregon) bar made of chocolate aged in whiskey barrels!
I’ll be posting about our adventures and what we’ve learned from our travels in the days to come. Look out for posts coming on our newest batch of chocolate, on the varieties of cocoa beans we picked up from John Nanci, on updates on roasting and tempering, and on new mystery ingredients we may be adding to our chocolate soon!