Chocolate-struck at FCIA Weekend Activities

We started the year off right with some serious chocolate schmoozing!

This past weekend, San Francisco hosted the FCIA Winter Event, the Good Food Awards and the Winter Fancy Food Show. Quick congratulations to the following chocolate companies for their big wins in the Good Food Awards:

While we did not attend any of the official events this weekend, we were present at two more intimate gatherings of chocolate makers. We feel very fortunate to be friends of Dandelion and were able to attend both an informal chocolate-makers’ meet-up on Friday night, hosted at Four Barrel Coffee, and the post-FCIA brunch Sunday morning.

At the Friday night event, I arrived a little late, but in plenty of time to hear some great tidbits from the experts. It was packed with people sitting high on bags of coffee, on the floor, and anywhere there was space. When someone asked how to work with cocoa farmers, I was excited to hear some of the panelists expand on my favorite topic! Greg from Dandelion talked about wanting the farmers to be as excited about their product as he is, and expecting to not just buy something but to also build something together. Jesse, sourcer of Cacao Vivo talked about the importance of transparency, direct trade, and feedback. In the meantime, Hugo Hermelink, a cocoa farmer from Costa Rica, spoke up about the financial troubles of running a cacao operation. I met many of the Dandelion staff members, people from Raaka, indi, and Videri, among others.

Chocolate-maker meet-up at Four Barrel

Chocolate-maker meet-up at Four Barrel

Sunday morning, with an even larger group, I was almost starstruck (chocolate-struck?) at the names of people in the room. Some had written books or articles I have poured over. Others make amazing chocolate or source beans from ethically responsible co-ops or connect chocolate-makers to beans or educate the public about the bean-to-bar industry. It was amazing to meet Steve De Vries of De Vries Chocolate, Sunita of The Chocolate Garage, Jose of Mindo Chocolate in Ecuador/Michigan and his cacao farmer friend of an Ecuadorian co-op, Clay Gordon of The Chocolate Life (see posts on our previous phone interview on “living the chocolate life” and on making chocolate at home), Brian of Northwest Chocolate Festival, Adam and Matthew of Mutari Hot Chocolate (locals in Santa Cruz!), as well as many many others.

We also got to connect with old friends – Dave and Corey of Letterpress Chocolate, Eli of Bisou, Greg of Dandelion, and Brian of Endorfin, among others. Check out Dandelion’s picture of the event in their Valencia Cafe.

It was such an adventure to learn from these experts and hear suggestions for our own chocolate activities. We’re looking forward to trying a few new experiments in the near future. Keep an eye out for more fun in the world of Root Chocolate!

Advertisements

Importing Cocoa Beans

My first ever post on The Chocolate Life was a naive call for small-scale farmers to send me their beans. Little did I know that one of the biggest hurdles to starting a “from the bean” chocolate business is obtaining high quality, well-fermented cocoa beans! And collaboration is the best way to a successful importation process.

The difficulty of obtaining high quality beans can actually be considered both good and bad.

Why is it good?

There is a definite shortage of good cocoa beans in the world. Chloe Doutre-Roussel writes in her book, The Chocolate Connoisseur: For Everyone With a Passion for Chocolate, the following:

An estimated 15% of world production:

Good beans (e.g. Crillo/Trinitario hybrid of Trinitario) + good fermentation = good chocolate

Good beans + bad fermentation = bad chocolate

An estimated 85% of world production:

Poor beans (e.g. Forastero) + good fermentation = poor chocolate

Poor beans + bad fermentation = terrible chocolate!

Our friends at Arete reminded us that while we are joining a very welcoming community, not everyone can! Cocoa beans are a scarcity and it’s actually a benefit to the industry that it’s difficult to obtain them.

Why is it bad?

Well, we want to be using good beans, so of course, we’d prefer this process was easier. Plus, in the spirit of Slow Food, we’d love it if delicious chocolate were accessible to everyone. That said, we’re always up for a challenge!

So, how do “from the bean” makers obtain cocoa beans?

There are two options. We can obtain them directly from the source or indirectly.

Obtaining beans indirectly

Obtaining beans indirectly is much easier. This would mean buying beans that someone else has already imported. We’ve done that by stopping by the Grand Central Market in LA, a few small markets in San Francisco, purchasing a bag of beans from Dandelion, and samplers from Chocolate Alchemy. Even our purchase from Piper of Siriana Cacao was an indirect buy, since we did not work directly with the farmers/co-ops/international producers in country.

Another way of purchasing beans indirectly is through one of the many members of the Cocoa Merchants’ Association of America, among other suppliers.

The pros are that this is faster, easier, and often cheaper than buying directly from a cocoa producer. Additionally, it is possible to buy in small quantities (less than 100 lbs at a time).

The cons, on the other hand, are that this way does not build a relationship with the producers and can hide many of the issues related to supply chain that are important to me and many other small-scale chocolate makers. Additionally, this limits the selection of beans to those that someone else is already working with.

Obtaining beans directly

Obtaining beans directly from the source is considerably more difficult, as it requires international trade, minimum orders, and often a direct relationship with the cocoa producers. At the moment, as far as I’m aware, there are two ways to obtain directly: hire a broker to facilitate the sale and shipping process, or take care of that process ourselves. According to our friend Dan at Tabal, hiring a broker is a good idea if the total sale comes out to more than $2,000. (Wow, the most we’ve spent on beans so far was about $25 for 2 kilos from Dandelion!) You can find a list of brokers here.

Alternatively, there are two ways to follow through on the process without a broker: ship beans by a mail carrier like DHL or FedEx, or ship the beans in a shipping container by boat. A colleague on The Chocolate Life, Juan Pablo Buchert of Nahua Chocolate, helped explain to us what a cost structure of shipping beans with a mail carrier would look like:

You can receive the beans at you home, or shop, at an extra cost that is charged by the freight forwarder (FedEx, DHL). They can deal with the customs clearance as well. For example this is the cost structure for a 250 kg (550lb) shipment that we recently sent from Costa Rica to Chicago and delivered to a chocolate shop there:

Air Shipment……………………  $437,50

Charges at origin………………  $386,50 (Customs, pallets confection, pick up)

Charges at destination………… $  297,50  (Doc Handover & Delivery)

Total Shipping…………………….  $1.121,50    ($4.49/kg or  $2.04/lb)

The incoterm selected was DAP – Delivered at Place-  (Not FOB or CIF). Some clients decide to deal with customs clearance themselves and save the Charges at Destination, in this example $297.50. Obviously, this is an example of a large shipment for a home based chocolatier.

Smaller quantities (up to 50 lbs at a time) come in at 2.5 lbs for $22, including shipping, charges at origin, and charges at destination, then it goes up from there.

This also required an FDA-certified facility, USDA registration for the import, a copy of the invoice, and a phyto-sanitary certificate issued at origin.

What should we do about it?

Good question. The difficulty of importing beans prevents many small batch makers from establishing a relationship with the cocoa producers and controlling our supply chain. Facilitating the process involves many moving pieces: international law, trading regulations, and an incredible amount of support both for the farmers (to get their beans from the farm to a shipping port) and for the chocolate-makers (to organize a payment agreement for a shared shipping container).

For that reason, we’ve begun conversations with organizations like Yellow Seed, which seeks to fill the gap between chocolate-makers and cocoa producers. We’ve talked with chocolate-makers like David at Letterpress Chocolate, Eli and Tracey at Bisou, and David and Leslie at Arete, among others about sharing costs to charter a container to California.

This is a service that could revolutionize the small batch industry, so we’re looking forward to continuing the conversation and learning about available options. If you have ideas or suggestions, please leave your thoughts below in the comments. We’re certainly open to learning more!

Visiting local chocolate makers

Last weekend, Richard and I had the privilege of visiting a local chocolate maker’s small-batch space. In the true spirit of Clay Gordon’s philosophy on mentoring, David and Leslie showed us around their space, explained their chocolate-making flow, and shared a taste of their favorite in-production bars. They’ve been transparent in their start up process through an extremely useful thread on The Chocolate Life called “Shared Journey,” which I highly recommend other potential chocolate-makers take a look at.

Granted, Arete is not quite in full scale production mode yet, but their deliberate research and development phase is well underway. Their goal – produce an excellent bean-to-bar product! We learned a lot from our visit and are looking forward to staying in touch with our fellow chocolate-making couple, as both of our operations grow!

First of all, they recommended we join the FCIA or Fine Chocolate Industry Association. This is an organization of people involved in the fine chocolate industry “from blossom to bonbon to bar,” as their website states. Its mission is the following:

The Fine Chocolate Industry Association is the professional non-profit organization supporting the development and innovation of the fine chocolate industry and best practices through: Identifying industry standards for cacao growing, bar and confection production, and the use of quality ingredients. Communicating with consumers, the media, and legislators regarding issues in growing, production and consumption of fine chocolate. Educating chocolate professionals on fine chocolate best practices, ingredients and techniques.

Excellent recommendation!

Secondly, they told us the story of taking the online Ecole Chocolate-Making Course. They were surprised when so much of the course involved buying and tasting other makers’ chocolates. Now, they understand the incredible value of building out one’s taste in order to understand what kind of chocolate they wanted to make. We’ve heard this before – eat lots of chocolate – and we’re not going to argue!

When we asked how they work together as a couple, they laughed. Leslie is full time while David continues his full-time job and helps out on evenings and weekends. It turns out Leslie focuses on tempering while David focuses on the roasting. And overall, they just seem to have that excellent vibe of partners. That magic factor that we’ve read about in other partner-pairs like Mish and Rob of Making it Anywhere and Jill and Josh of Screw the Nine to Five. The bottom line – divide the labor and respect each other. Seems pretty logical, doesn’t it?!

Finally, we learned about their flow from one part of the process to the next: from their bean room where they store and sort the beans, to their beautiful oven for roasting. From a rapid cooling device to the cracker and winnower. From there to the sieve, separating out the nibs of appropriate size. Then back to the oven, where the nibs and Premier Wonder Grinders are heated at a low temperature to soften the initial refining process. (Yep, we were delighted to see a few of our very own Premier Wonder Grinders lined up in their shop!) Next, into the whirling melangers which work continuously for days at a time. They often add heat lamps at certain points in the process to increase the temperature as well. Finally, out to a small temper machine or to the large granite table where Leslie tempers the chocolate by hand, and into their almost finalized molds.

Many parts of their flow are hand-designed or modified from the original use of their machines or devices. We’ve noted that in the industry of small batch chocolate-makers, there are few tools made especially for batches of 2-3 kilos. And as a result, there are many creative engineers and artists in the business who rig up their own tools, including Richard and David, among others!

We look forward to staying in touch with David and Leslie and to meeting other chocolate makers, near and far, as we learn more about the industry and how Root Chocolate fits!

Siriana Cacao

About a month ago, Piper reached out to me through The Chocolate Life. (Have I mentioned how much I appreciate the connections I’ve made to the local and online chocolate-making community?) She let me know that a dear friend of hers moved to Costa Rica this year, purchased some land and began farming. His plot is surrounded by farmers who having been doing the same for hundreds of years. His goal was two fold, to save the land from developers (tourists attractions), and to help other farmers move their beans at good prices.

That caught my attention. Saving the land, working together with farmers to promote their economic well-being… I was sold. And I’m glad I was!

Piper told me that “the cacao is grown in Matina conton in the Talamanca region of Costa Rica. The trees are indigenous to the area, so these are considered Fine beans. All the practices are organic and sustainable. The beans have been fermented, and sundried and are considered Raw. They are considered one of the best tasting beans in the world by the ICCO and the Tasting salons in Paris. And this year, they had a good spring harvest and the fall harvest will be incredible because of the rains (they thought El’nino would cause a drought). It should be a vintage year.”

Well, we purchased a 2 lb sample from Piper through Siriana Cacao, and made a new batch of chocolate this week. We have a few new tools that helped us along in the process, and the result was both delicious and fun!

Siriana Cacao cut test

First of all, we did a cut test on the beans and they looked a little purple but overall flaky and dark and good! I’ll go into the details of cut testing in another post, but suffice it to say for now that it means they were fermented well – not too much and not too little. Goldie-locks, style.Champion Juicer, modified

Then, after a solid 5 minutes at 400 degrees and 20 minutes at 250 in the oven, we pulled out our first new tool, the Champion Juicer! Chocolate Alchemy sells this for $265, but we found a refurbished one on Ebay for $99. This tool serves as both cracker of beans and later as a way to create the first crude liquor before setting the Premier Wonder Grinder to work. Ours is a littler older than we expected, so we don’t quite trust it to create the liquor. For cracking, though, (and with a few creative modifications to keep our kitchen relatively clean) it was amazing!

wide winnowing basket

We then tried another interesting tool for winnowing – the wider, shallower basket, thanks to a suggestion on our Winnowing Woes post. It worked marginally better at first, then the nibs started flying away along with the husks. So, we returned to the large bin method. We ended up with a 76% yield from full beans to winnowed nibs. We recently learned that a perfect winnowing process would result in a 88% yield, but that almost doesn’t exist in the industry. So, we’re still working on a solution for this portion of the process.

We heated the beans and stone grinder in advance, at the suggestion of some local chocolate-makers, and left the chocolate refining & conching for 24 hours in the wonder grinder this time. The result was beautifully dark (70% again) rich chocolate.

infrared thermometer

Once again, we struggled with the tempering process, though this time we had some extra help in the form of an infrared thermometer as well as a food thermometer. Our first attempt at tempering did not pass the paper test, so we left it overnight and remelted the next day to try again. The second attempt wasn’t perfect, either, but we think it was closer that it has been in the past. There’s still some bloom on some of the bars, but the largest one is beautifully smooth and shiny!

Siriana chocolateSiriana chocolate flakes

The result, 813 grams of delicious Siriana chocolate. Richard’s new favorite part are the flakes or shards that come off the tempering table when we’re done. And I’m actually enjoying our ice cube tray molds, even more than the official bar molds we bought online!

Thank you, Piper!

Clay Gordon on making chocolate at home

For those of you just joining us, we’re now diving into part two of a feature on Clay Gordon. Clay is the author of Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate, and founder of TheChocolateLife.com, the largest community focusing solely on chocolate in the world. The Chocolate Life is probably the most valuable resource I’ve used as I make my foray into the world of chocolate making.

Yes, I had the opportunity to chat with Clay about his life, chocolate, and advice. For the first part of this series, visit Living the chocolate life, where I introduce Clay and his contributions to the chocolate industry. Here, we’ll look into his advice both for making chocolate at home and for starting a chocolate business.

Making Chocolate at Home

I’ve already provided a recipe and some ideas for making chocolate at home, and Clay adds his spin. First of all, he reminds us to have fun with it. This is one of his favorite themes. And secondly, he recommends you taste other chocolate to develop your personal preference and sharpen your tastebuds.

Clay doesn’t have to tell me twice! I’ll write about my visit to The Chocolate Garage in another post, but just know that you can taste and buy some absolutely delicious chocolate if you happen to be passing through Palo Alto on a Wednesday evening or Saturday morning.

Starting a Chocolate Business

For those interested in starting a chocolate business, he has a few valuable nuggets of advice as well. To start, follow the advice for those making chocolate at home. Shouldn’t be too hard!

Second, start being scientific. He says, “Your best friend is your notebook, write down everything.” Clay appreciated the documentation and experimental process Richard and I have cited in our chocolate-making process so far. Check out our posts on roasting, sugar, and different origins to see the many variables we have played with so far.

He also recommends taking time to develop your craft. In other words, practice, practice, practice. Developing the skills to be able to repeat the same chocolate within a harvest will show that you truly understand and can implement the chocolate-making process with integrity. (Caveat: The next harvest is a completely different story and should not necessarily produce exactly the same chocolate as the previous one) And at the same time, know what you like and decide what your point of view is as an artist.

As far as actual process, he has one overarching recommendation: don’t pigeon-hole yourself. That applies to ingredients, roast times, conch times, origins, blends, final products etc. Starting with four ingredients – cocoa beans, sugar, cocoa butter, and lecithin – is actually easier than starting with just two. Once you dominate making chocolate with four, try removing lecithin, then eventually remove the cocoa butter. This is something we clearly need to work on. Additionally, there’s no “right” roast time or conch time. Try many options and settle with the one you like best. Don’t limit yourself to one origin or even just single-origin chocolate. Try blending roasts, origins, conch times, etc. And finally, go beyond the bar. There’s no reason to only create chocolate bars. What about kisses, bark, balls, bonbons, etc.? Trial and error in the process will lead to your signature chocolate.

And finally, with regard to business practices, Clay recommends operating like a craft brewery. Start marketing and sales within a one-hour-drive radius. Once you build up a customer base and a positive cash flow, expand to your state, then national, then international, etc. He warns against thinking that Whole Foods is the holy grail. Start with local markets and move up slowly.

Harking back to his philosophy on TheChocolateLife.com, Clay requests those of us making chocolate at home and those of us considering opening a chocolate business, to share our journey. He asks that we open our recipe and financial books and be mentors to those around us. That is definitely the philosophy we adhere to here at www.RootChocolate.com and we encourage you to do the same!

Thank you, Clay, for your incredible contribution to Root Chocolate and to the chocolate industry as a whole!

Clay Gordon on living the chocolate life

“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic

Clay is the author of Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate, and founder of TheChocolateLife.com, the largest community focusing solely on chocolate in the world. The Chocolate Life is probably the most valuable resource I’ve used as I make my foray into the world of chocolate making.

Clay’s philosophy is to do what you love, keep it light, and support your family while doing it. With this guiding principle, he went from a corporate lifestyle to becoming a full-time chocolate consultant, critic, and machinery designer and salesperson. And he made this change not in the past decade when Tim Ferris of The 4-Hour Workweek: Escape 9-5, Live Anywhere, and Join the New Rich (Expanded and Updated) and other lifestyle proponents have popularized this notion, but back in the 90s. Clay’s chocolate expertise goes back more than 20 years. It is clear, when discussing the ins and outs of chocolate, that he knows what he’s talking about.

Yes, I had the opportunity to chat with Clay about his life, chocolate, and advice. In this two-part series, I’ll start by expounding on his entry into the world of chocolate and the community he’s organized and inspired. Then in the next segment, I’ll dive into his advice both for making chocolate at home and for starting a chocolate business.

The quote at the start of this post is Clay’s introduction for how he got into the chocolate business. Concluding a business trip to Cannes in 1994, Clay found himself with a few hours to spare and some extra francs to spend before heading to the airport. As he wandered around, he found a small gourmet chocolate shop and bought 6 Bonnat chocolate bars. Upon returning home, he held a dinner party and pulled these out for dessert. Everyone had a different favorite for a different reason, similar to our recent tasting party. Little did he know, this was the first of many single-origin chocolate tasting parties he’d hold in the next few years.

In a flash of marketing genius (which was his area of expertise), he realized that while there were professional critics for almost everything, there were none for chocolate. He delved into research at local libraries, took on an apprenticeship with Michel Cluizel, found a mentor in Gary Guittard, and finally started chocophile.com in 2001, which was a professional review board for fine flavor chocolate. Having found chocolate in a function of entrepreneurship rather than initial passion for chocolate, Clay quickly realized his luck.

Chocolate is an amazing career! The industry is full of happy people who know how to have fun, and his place in it all allows him the lifestyle he was hoping for. He told me, “If you’re working with chocolate and not having fun, you’re doing it wrong. There are very few real jerks in the chocolate business, which I think is fabulous.” He believes that the true health value of chocolate is when people eat it, they sit down, relax, and destress for a few minutes. Plus, this career is “something I want to do until I’m not able to get out of bed. I need to be able to support myself and my family and I want to have fun doing it.”

This leads us to the next chapter in Clay’s contributions to the chocolate industry: TheChocolateLife.com. Its original purpose was to get enough people together, so between all of them, they would know all the answers that people want to know about chocolate.

From my own experience, TheChocolateLife.com has been an incredible resource. I’ve posted questions and received answers from experts all over the world. I’ve read the details of other people starting to work on their own “home brew” chocolate and of people making moves on starting their own company. I’ve even been contacted by farmers and organizers in cacao-producing countries to discuss building a relationship longer term. I’ve connected with bean-to-bar producers here in the Bay Area and even toured a factory. And my overwhelming response is to agree with Clay – there are very few jerks in the chocolate industry. It’s an incredibly welcoming environment where people share “open source” ideas and suggestions. I can’t recommend it highly enough for those serious about chocolate!

The title of TheChocolateLife.com was inspired by Ricky Martin’s Living La Vida Loca, which evolved into La Vida Cocoa, which translates to the chocolate life. The philosophy behind the chocolate life is that the ability to “connect to people with passion will inspire others to connect with theirs, regardless of whether that passion is chocolate or not.” His new goal is to help other people succeed. He gave an example of international pastry contests, where the chefs are some of the best in the world, but they are not there just to win. Instead, most of them get to a point in their life when they’re professionally accomplished. And the next step of what they’re doing, the way they ensure their legacy, is about how many people they’ve mentored.

Clay is taking on the international pastry chef mentorship equivalent in the chocolate industry. He provides consulting services to chocolate start ups, manages TheChocolateLife.com where chocolate-makers and chocolate-loves share their passion, and serves as a mentor and motivational speaker. He’s living the chocolate life!

Check out our next post on Clay’s advice for making chocolate at home and starting your own chocolate business.

Premier Wonder Grinder

The Premier Wonder Grinder was made to be an Indian spice grinder, but the Chocolate Alchemist, among others, recommends it as a small batch melanger. This recommendation was seconded by Greg D’Alesandre at Dandelion Chocolate, who has been an excellent mentor as we work with new recipes, ingredients, and processes.

[Update 12/14/14 – We previously linked to Chocolate Alchemy’s sale of the Premier Wonder Grinder. Unfortunately, John Nanci is no longer selling this unit (though check him out for replacement parts). So, if you’re thinking about buying a Premier Wonder Grinder, please consider clicking this link to Amazon, as Root Chocolate will receive a small percentage of your purchase. Thank you!]

On Friday, we received this beautiful box in the mail and were so excited to start using it!

Premier Wonder Grinder melanger

And Saturday morning, just over 12 hours after we received it in the mail, we tried using this melanger (beyond our trusty but tiny coffee grinder) for the first time. It was a big step, taking our itty bitty batch sizes of 100 grams of cocoa beans to 888 grams, pre-winnowing. (For our winnowing woes, check out this post.)

Our first use was mostly trial and error, with some guidance from the brilliance of the Chocolate Alchemist’s instructions on using a slightly different melanger and some advice from The Chocolate Life. (Have I mentioned how much I appreciate the online chocolate-making community?) Here are a few lessons we learned:

1. We cleaned the Premier Wonder Grinder with vegetable oil, as recommended by the Chocolate Alchemist. It came out of the box pretty dusty and the vegetable oil came out a muddy brown color. We wiped it clean with paper towels, then washed it with hot water and soap. We let it dry overnight to avoid any residue of water. Solid cleaning lesson, learned.

2. We realized the next morning that we had nowhere near enough beans for a typical batch size in this machine! Dandelion Chocolate to the rescue! We bought 2 kilos of Oko Caribe from the Dominican Republic after tasting their bar samples in the store. Yum – I don’t necessarily expect ours to turn out like that, but maybe someday! We roasted 888 grams of beans and they winnowed down to 773 grams. I wouldn’t recommend putting much more into this melanger, at least not when it’s dry.

roasting Oko Caribe beans

3. That leads us to lesson #3. The Premier Wonder Grinder is a wet grinder. That means, it works best when it is full of liquids, not solids or powders. That said, we don’t yet own an infamous Champion Juicer, as recommended by both Chocolate Alchemy and The Chocolate Life. It’s a little outside of our price range at the moment, though it may join our collection of inordinately large kitchen gear soon enough! So, we used our Nutribullet to grind the cocoa nibs to a powder. Then we heated them slightly in the oven. Our oven only goes down to 170, so we set it to 170, then turned it off and let the cocoa nibs sit in the warmth for about 15-20 minutes. The heat lowers the resistance and provides a closer-to-liquid experience for the melanger. We also used a hair dryer, blowing it on high heat into the melanger as we slowly added a spoonful at a time of cocoa powder. We realize that starting with a solid is not recommended in a wet grinder and that it may wear out the stones faster. We’re working with what we have for now, and it seems to be working ok!

Premier Wonder Grinder with cocoa powder transforming to liquor

4. Nice transition. The melanger can’t handle 773 grams of cocoa powder all at once. So, we added it slowly, and only after about an hour of melanging did we add in the sugar. We’re aiming for a 70% chocolate, so that’s 325 grams of sugar, ground up in our coffee grinder in advance.

Grinding sugar

5. Next lesson, the melanger is loud… kind of like a washing machine or a dryer. We have it far in a corner of our kitchen, but our one bedroom apartment isn’t quite big enough to avoid the noise entirely. We decided to consider it white noise and went to sleep with it in the background. It kept working, even through our surprise 6.1 earthquake!

6. Wow, does it work! Just tasting the liquor after about 4 hours in the melanger changed our world! It’s smooth and delicious and amazingly tastes like  the samples we tried at Dandelion earlier that day! Then again, I’m sure we have a lot to learn before we pump out bars like they do.

Premier Wonder Grinder pouring chocolate into double boilerdouble-boiling chocolate

7. It is hard to clean. After leaving it on for 15 hours and 25 minutes, we poured the chocolate into a double boiler, serving as our tempering machine. Another post, another time about our tempering troubles! Now Richard’s trying to get all the chocolate out of the stone wheels and it is not super easy!

And here we are, approximately 18 hours after we started the process… This chocolate is amazingly smooth and delicious. And, this being our biggest batch ever, we ended up with this chocolate war zone!

chocolate war zone