We could smell that amazing brownie-like scent as we walked up the stairs to their apartment and as soon as they opened the door, the whirling of multiple Premier Wonder Grinders provided a pleasant white noise background. As usual, they were in the middle of making chocolate!
We first met David at a Yellow Seed gathering last summer and besides some great phone conversations, we met Corey in person during the FCIA weekend just recently. It was great to see them in their element, surrounded by beans, bars, and equipment! Like us and like David and Leslie of Arete (who we also visited in their space last year), they are a husband and wife team of chocolate-makers with different skill sets but a similar goal – to make amazing chocolate.
We learned a few useful lessons to note and had fun with what may seem silly, but is very typical for chocolate-makers: a bean tasting quiz/lesson.
Let’s start with our most useful lesson – documentation. When we walked in, David and Corey were in the middle of a roast (hence the amazing brownie-like smell), so we chatted while they finished the roast with precision. They pulled beans out of the oven every ten minutes and tasted them, jotting down flavor and texture notes religiously into a notebook. This level of detail hasn’t been our strong suite so far. In fact, we’ve kept great notes on our white board or in our blog posts, but we do not have a scientific tracking system yet. We now realize the importance of such detail for the ability to repeat a particular bar’s flavor and in order to really lean from our work. Dave Huston has an incredible documentation system which we hope to learn from as well!
For our bean tasting quiz/lesson, David pulled out sample after sample of raw beans, testing our tastebuds and informing us of the complex and detailed history of each set of beans. This is one of Richard’s favorite things to do, though I’m still learning to love the bitter, chewy nature of raw beans. David and Corey are far more experienced with cocoa beans than most chocolate-makers we know. They spend a lot of time in the producing countries, particularly Guatemala where they own cacao farm acreage. Some of my favorite beans were Oko Caribe from the Dominican Republic and Coto Brus from Costa Rica, Heirloom Cacao Preservation #6.
We also discussed an exciting new development. Richard and I will be taking a trip to Hawaii next month, partially for his big birthday and partially for chocolate research! Having spent a lot of time with his mentor, Dr. Nat of Madre Chocolate, David had a lot of great advice. We’re excited to visit and look forward to reporting back!
Thank you, David and Corey, for inviting us into your space and for teaching us about your wonderful chocolate-making practices! We look forward to more adventures in the future!