“Chocolate from Bean to Bar” in Northwest Palate

Happy New Year! Somehow, it became 2011 and I want to know where my flying car is. Or my jetpack. I’m not picky; one of them will do. Though really, if I had to choose I’d want a transporter a la Star Trek, because that would really cut down on transportation time.

While we’re waiting for technology to catch up to our expectations, why don’t you take a gander at the January/February 2011 issue of Northwest Palate? My article on bean-to-bar chocolate appears on page 26, and it features interviews with the lovely Hodie Rondeau (Xoxolat, Vancouver), Lauren Adler (Chocolopolis, Seattle) and Aubrey Lindley (Cacao, Portland).

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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