Chocolate

Chocolate 101

Chocolate is made from the seeds of the pod of the cacao tree. The seeds, called cacao beans, are hard and bitter. They must be fermented and roasted to produce the chocolate flavors and textures we're familiar with.

Indigenous to Central America, cacao has been cultivated on plantations in colonized countries near the Equator and transported for processing and sale as chocolate in Europe and North America, with lasting detrimental impacts to the social structures, economies, and environments of cacao-growing communities.

Image of Open Cacao Pod
Image of Cacao Tree Flowers

Chocolate Origins

The chocolate bars we source are made by companies that source and manufacture in cacao-growing countries, paying premiums to farmers and creating jobs in their communities.

We’re proud to support these brands as they craft products that showcase the unique flavor profiles of their region. You’ve likely never had chocolate that tastes quite like this before.

  • Marou- Grown and Made in Vietnam

  • Cacaosuyo- Grown and Made in Peru

  • Cuna de Piedra- Grown and Made in Mexico

  • Fu Wan- Grown and Made in Taiwan

Chocolate Flavor

Like wine or olive oil, the terroir of the chocolate - the unique flavors that come from the environment where the plant is grown - can contribute to their distinct flavor profile.

Follow this guide for an in-depth tasting experience:

You’ll Need:

1-2 chocolate bars (your choice or curated by us!)

1/4 cup dried fruits, such as cherries, prunes, mango, and banana

1/4 cup roasted nuts, like walnut, coconut, and cashew

1 teaspoon ground coffee

1/4 teaspoon ground cinnamon

2-3 plain crackers

8 ounces room temperature water

  • Open your chocolate bars, taking care to keep them organized. Arrange the dried fruits, nuts and coffee and cinnamon on a plate. Have a sip of water and a cracker to cleanse your palate.

  • Bring a bar of chocolate to your nose and inhale deeply. Take a small bite and chew slowly, allowing it to coat your tongue before swallowing. Take another bite and try to breathe in and out at least once while the chocolate melts.

  • ​​Cleanse your palate again with water and a bite of cracker then repeat these steps with the other chocolate bar. What differences can you taste? What flavors do they share?

Ice Box Chocolate Truffles

Ice Box Chocolate Truffles*

Warm weather putting a dent into your chocolate eating? This straightforward recipe makes a decadent treat that can be stored- and served- straight from the refrigerator.

We were inspired by a traditional Sicilian dessert, this large-format truffle “log” is - a luxurious concoction of chocolate, beet powder, balsamic vinegar and chopped dried fruit and nuts that is chilled, sliced or rolled and coated in cocoa powder.

Makes a 6-inch truffle logs, or 1/2 pound of rolled truffles

Preparation time: 20 minutes | Cooling Time: 2 hours

*Ingredients provided in Kit are marked with asterisk below

You’ll Need:

  • 4 ounces bittersweet chocolate chips (about 1/2 cup)*

  • 2 tablespoons unsalted butter or coconut oil

  • 2 teaspoons beet powder*

  • 1/4 cup stemmed and chopped dried Mission figs and/or dried cherries

  • 1/4 cup roasted and skinned hazelnuts and/or pistachios, chopped

  • 2 teaspoons aged balsamic vinegar (vinegar powder included in kit)*

  • 1/4 teaspoon fine sea salt

  • Confectioners’ sugar or cocoa powder, for dusting

  • Place chocolate chips and butter in a medium-sized metal bowl over a saucepan of simmering water. Heat, stirring occasionally, until the about 3/4 of the way melted. Remove from heat and stir until smooth.

  • Fold in salt, dried fruit, nuts, and beet powder. Add balsamic vinegar and stir until just mixed. Cover and allow to sit at room temperature until cooled and firm but still moldable, about 1 hour.

  • To make a truffle log, lay a parchment paper sheets on the work surface. Spoon truffle mixture onto bottom third (closest to you) of the parchment sheet. Roll away from you tightly, squeezing parchment to mold mixture as you roll, to form a roughly 6-inch-long, 2-inch-thick cylinder. Pat outer ends of parchment to shape; twist parchment ends tightly to seal. Wrap parchment rolls in plastic wrap or place in an air-tight container. Chill for at least 1 hour.

  • To slice and serve truffle log, unroll and sprinkle powdered sugar over the tube of chocolate and on the parchment paper. Roll, patting with fingertips, until coated on all sides. Allow to warm up for 15- 20 minutes before slicing into 1/2-inch rounds with a sharp knife.

  • To make rolled truffles, scoop out small balls with a melon baller or spoon onto one of the parchment-lined baking sheets. Roll each one briefly in the palms of your very clean (or gloved) hands. Place truffle into a bowl of cocoa powder and use a spoon to move it around to coat. Shake off excess powder, and then transfer truffles onto a parchment-lined baking sheet. Refrigerator for 15 minutes to set the powder, then wrap in plastic or in an air-tight container. Chill for at least 30 minutes before serving.

  • Long term storage (or gifting instructions)- These truffles will keep in an air-tight container at a cool room temperature for around 2 weeks, or frozen for up to 2 months. If freezing truffles, bring them back slowly to room temperature before serving by placing in the refrigerator for at least 8 hours or overnight. Then allow to sit at room temperature for 30 min to 1 hour for the creamiest texture.

  • Serving ideas- pair with crusty sourdough baguette or a spiced biscuit cookie like Biscoff and a fruity dessert wine like tawny port.

Tempered Chocolate Creations

Chocolate is so delicious in part because it melts at the same temperature as your body. However, this same fact can result in your chocolate melting when you don’t want it to. You may have had the experience of discovering a partly melted chocolate bar, popping it in the refrigerator, and then finding a chalky, light-colored film on it when you unwrap it later.

This film is called cocoa butter bloom; when chocolate is not emulsified as it cools, the cocoa butter rises to the surface, leaving a grainy or powdery texture. The process of emulsifying cocoa butter and cocoa solids is called tempering. It ensures a stable chocolate with a shiny surface and a hard snap when broken. There are a variety of ways to temper chocolate, but the goal is the same: to emulsify the cocoa solids and cocoa butter into a stable crystalline structure.

With a thermometer and some practice, you can reliably temper chocolate at home using the Seeding Method. To do this, you’ll melt 75% of the total amount of chocolate to 120°F (50°C) and then stir in the remaining 25% until all the chocolate is smooth and has cooled to around 90°F (32°C).

You’ll Need:

  • 8 oz tempered dark chocolate drops or finely chopped dark chocolate bar*

  • Small saucepan filled with 1 inch of simmering water

  • Metal bowl that completely covers the top of the saucepan, but does not touch the water

  • Instant-read thermometer

  • Heat-resistant plastic spatula

  • Metal spoon or off-set spatula, at room temperature

  • Assorted dried fruits and nuts

  • Baking sheet lined with waxed or parchment paper

    *All store-bought chocolate is tempered

  • Place 6 oz of the chocolate into the metal bowl. Set aside the remainder. Place the bowl over the pan of simmering water and melt, stirring occasionally.

  • Once the chocolate is smooth, take the temperature. When chocolate reaches 120°F (50°C), turn off the heat, remove the bowl from the pan, and immediately stir in the remaining 2 oz of chocolate. Stir continuously until melted and take the temperature again. When the chocolate is completely smooth and between 88-90°F (30-32°C), dip your spoon or off-set spatula in the chocolate and set aside to cool. Place the rest of the chocolate back over the saucepan of still-warm water to keep from cooling too quickly. 

  • ​​If your chocolate-dipped spoon looks solid and shiny within a few minutes (no longer than 5), you have successfully tempered chocolate!

  • Pour small puddles of chocolate onto the baking sheet. Top with nuts and fruits, pushing gently to adhere to the chocolate.

  • Refrigerate for 15 minutes, or until set. Enjoy at room temperature.

Tips and Troubleshooting-

  • If your chocolate sample looks dull or won’t set, you can add a few more chocolate drops to the mass and stir until melted (you may have to keep it over the water to help it melt).

  • If your chocolate is at 88-90°F but still has chunks of chocolate in it, bring the water back to a simmer, place the bowl over it briefly to warm up, stir to melt (off heat), and take the temperature again.

  • If your chocolate drops below 88-90°F, it will solidify rapidly. If this happens, place it back over the simmering water until about 75% of it is melted, then stir to melt the remaining solid chocolate. Remove from heat and take another sample to ensure it is in a shiny temper before using.

  • Milk and White Chocolates can be tempered using the same method, but because they contain milk solids, they must be kept at cooler temperatures. Heat them no higher than 105°F (40°C) and cool to 84-86°F (28-30°C).