This photo essay will give you a taste of what I experienced and tasted. We started with a chocolate immersion class with the kind folk at Barlovento and learned to make truffles and chocolate bars. Later, at the TCHO factory, I got to sit in and nerd out on a very informative class on chocolate plant biology and got a tour of their facility. I picked up on a common thread between these places: every owner has a deep and personal commitment to creating great chocolate products that they believe in, but they also have a strong commitment to their suppliers. TCHO, for example, is heavily involved in improving the lives of the farmers in South America and protecting the environment where the bean is grown. At the same time, Barlovento makes sure they know where they source their products from. That’s what makes businesses like these so special! Beware, some of these photos are messy, but I don’t think it will deter you from the visual experience. Disclaimer: This trip was sponsored by the Food Craft Institute. However, all opinions expressed are solely my own. This post was originally posted on September 22, 2016. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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