sourcing fine natural ingredients is a wonderful necessity... and finding them nearby, or at least in the Americas, is top priority
chocolate
changes in the chocolate world - new couvertures under constant investigation. just a bit of single origin organic dark chocolate from the Los Rios area of Ecuador remains but is important sometimes as the seed in my tempering. two wonderful organic darks include the 71% from Grenada Chocolate Co., and now the 75% from Kallari, the Kichiwa cooperative, both concentrating on providing sustainable growing, processing and living standards for everyone involved.
did you know... only 5% of world production is fine flavor cacao - greatly endangered
still actively seeking organic bittersweet, dark milk and white chocolates from the Americas of highest quality - in the meantime using fine couvertures, like this one actually made in Switzerland, but the 70% Grand Cru couverture is a noble cacao from the Finca La Amistad: The flavour of Costa Rica 70% couverture is gently developed in their traditional longitudinal conche for 72 hours. Its unique flavour profile begins with a well balanced, mild cacao taste complemented through a discreet fruit acid note which provides a pleasant resonance between naturally fruity blackberry and sweet yellow-green banana. The long lasting finish begins with a highroast hazelnut taste which is rounded through an aromatic woody, raw coffee note. Costa Rica is leading the way in the conservation of natural resources. It has a highly diverse and flourishing ecosystem which provides the perfect conditions for the development of sustainable cacao. The cacao in Grand Cru Costa Rica originates from the Finca La Amistad in the north of the country and incorporates 95 hectares, 20% of which are original rain forest. The Swiss couple Ruth and Ernst Brugger own the farm. They have been engaged in the planting of sustainable and first class quality noble cacao for over seven years.
Also periodically featuring others with extraordinary fine flavor profiles - like Amano Ocumare.
(full disclosure always: you are welcome to ask for specifics)
changes in the chocolate world - new couvertures under constant investigation. just a bit of single origin organic dark chocolate from the Los Rios area of Ecuador remains but is important sometimes as the seed in my tempering. two wonderful organic darks include the 71% from Grenada Chocolate Co., and now the 75% from Kallari, the Kichiwa cooperative, both concentrating on providing sustainable growing, processing and living standards for everyone involved.
did you know... only 5% of world production is fine flavor cacao - greatly endangered
still actively seeking organic bittersweet, dark milk and white chocolates from the Americas of highest quality - in the meantime using fine couvertures, like this one actually made in Switzerland, but the 70% Grand Cru couverture is a noble cacao from the Finca La Amistad: The flavour of Costa Rica 70% couverture is gently developed in their traditional longitudinal conche for 72 hours. Its unique flavour profile begins with a well balanced, mild cacao taste complemented through a discreet fruit acid note which provides a pleasant resonance between naturally fruity blackberry and sweet yellow-green banana. The long lasting finish begins with a highroast hazelnut taste which is rounded through an aromatic woody, raw coffee note. Costa Rica is leading the way in the conservation of natural resources. It has a highly diverse and flourishing ecosystem which provides the perfect conditions for the development of sustainable cacao. The cacao in Grand Cru Costa Rica originates from the Finca La Amistad in the north of the country and incorporates 95 hectares, 20% of which are original rain forest. The Swiss couple Ruth and Ernst Brugger own the farm. They have been engaged in the planting of sustainable and first class quality noble cacao for over seven years.
Also periodically featuring others with extraordinary fine flavor profiles - like Amano Ocumare.
(full disclosure always: you are welcome to ask for specifics)
cocoa butter
sources change, currently Natural Organic & Fair Trade Certified from the Dominican Republic, fragrant w cacao
sources change, currently Natural Organic & Fair Trade Certified from the Dominican Republic, fragrant w cacao
colors
only natural colorants from fruits and vegetables, and natural colors in mineral mica powders (for pearl colors) - all from PurColour - are mixed with melted cocoa butter, then individually painted onto moulds or blank transfer sheets; when warm chocolate is poured into/onto them the colors transfer to the chocolate as it cools and hardens again
only natural colorants from fruits and vegetables, and natural colors in mineral mica powders (for pearl colors) - all from PurColour - are mixed with melted cocoa butter, then individually painted onto moulds or blank transfer sheets; when warm chocolate is poured into/onto them the colors transfer to the chocolate as it cools and hardens again
cream & butter
local, organic from Straus Family Creamery or Organic Valley Coop, once in awhile from "CLO" (love those billboards!) Clover Dairy.
local, organic from Straus Family Creamery or Organic Valley Coop, once in awhile from "CLO" (love those billboards!) Clover Dairy.
sugar
only used in caramels and caramelization (except for modest amounts of granular cane sugar used to toss hazelnuts, form a crunchy shell, etc.): organic, fair trade cane sugar and pure sundried organic crystals from Ecuador
only used in caramels and caramelization (except for modest amounts of granular cane sugar used to toss hazelnuts, form a crunchy shell, etc.): organic, fair trade cane sugar and pure sundried organic crystals from Ecuador
honey
local and raw - Pearson Ranch Orange blossom honey: delicious, light & distinctive...you really can smell the orange blossoms, just as they said! sometimes from individual beekeepers here in the East Bay, Lovers Lane, Mendocino Gold and more
local and raw - Pearson Ranch Orange blossom honey: delicious, light & distinctive...you really can smell the orange blossoms, just as they said! sometimes from individual beekeepers here in the East Bay, Lovers Lane, Mendocino Gold and more
herbs & spices
organic, locally garden grown whenever possible; otherwise sustainably grown & harvested from wonderful fields & farms around the world I hope to visit! and of course from our wonderful local Oaktown Spice Co. in Oakland, by the lake.
organic, locally garden grown whenever possible; otherwise sustainably grown & harvested from wonderful fields & farms around the world I hope to visit! and of course from our wonderful local Oaktown Spice Co. in Oakland, by the lake.
salts
from natural sources around the world: fleur de sel from Oregon, Hawaii, Japan, France, Sicily, and more
from natural sources around the world: fleur de sel from Oregon, Hawaii, Japan, France, Sicily, and more
fruit
in season organic citrus, raisins, etc. from California farmers, (though i am beginning to preserve and dehydrate to put by for post season use), a few organic superfoods are being added, mostly from South America
in season organic citrus, raisins, etc. from California farmers, (though i am beginning to preserve and dehydrate to put by for post season use), a few organic superfoods are being added, mostly from South America
nuts
organic California almonds, walnuts and more, though the Nocciola Piemonte or TGI Piemonte (Italy) hazelnuts are so incredible they are in many boxes, when i can get them....
organic California almonds, walnuts and more, though the Nocciola Piemonte or TGI Piemonte (Italy) hazelnuts are so incredible they are in many boxes, when i can get them....