It's that feeling of going back to school, or opening a new book brimming with knowledge. The feeling of a new world opening up...
Chocolate is a new world for Desnudo. Having realized that our learnings in coffee farming can also be applied to chocolate farms, we are excited to keep sharing what we learn with you all.
This month, I had the chance to learn more about chocolate with world renowned Pastry Chef Michael Laiskonis who has a chocolate lab in NYC and is a truly inspiring figure because of his deep devotion to understanding more about every step of the process in the chocolate industry.
On day 1 of class, the smells around me brought me back to my childhood. We grew up next to a chocolate farming family in the Huila region of Colombia. I first smelled chocolate drying in direct sunlight over a tarp and never understood the amazing transformation from that raw state to a chocolate bar. In class, we used a process called conching in which the use of heat and agitation causes volatile components to evaporate from the cocoa mass. I realized at that moment I was making my first chocolate bar.
You already know how much we love the world of coffee and all the hope, opportunity and community coffee can inspire. We always aim to serve the very best coffee in the country and now we're working hard to explore the new world of chocolate too--from innovative farming methods, to processing and enjoying the flavors with you.
Lastly, I wanted to share some photos of my trip and class with you.
Con Amor,
Sergio
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