|
Post by phillip on Jul 16, 2010 4:08:24 GMT -5
Hello, Only recently have I discovered that one can make chocolate from scratch at home (since buying my Behmor 1600 for espresso). I have little doubt that I'll soon be buying the requisite equipment necessary for this great adventure. I completely understand the seduction and coolness of making chocolate from scratch. Like many of you (I'm sure), I gain tremendous satisfaction from completing something with my own hands. These alone are fine reasons to make chocolate at home, indeed, it is my motivation. The question I have for you: is your chocolate better tasting than what you can buy in the stores? valrhona, Schraffenberger, Hersey? In a blind taste test, would you choose your own chocolate? Would others? There are many ways that bean-to-bar is better than big chocolate, but can you compete with their taste? One of my reasons for asking is that I just can't get my head around the big reason of why I do not see more small, independent, chocolate makers. I know plenty of people that make their own wine, beer, pasta, roast coffee, make their own flour - but even though I worked for years in some great restaurants with dozens of chefs, none has ever mentioned chocolate making. It doesn't seem overly difficult, and the cost is quite reasonable as a hobby, if not as a business. Why then are there not more home hobbyists and not more businesses making their own chocolate (two in Canada, a handful in the U.S.)? Is it much more common in Europe? Thoughts?
-phillip
|
|
|
Post by Ben on Jul 16, 2010 9:59:27 GMT -5
Hi Phillip, We've only made two batches of chocolate so far, but I already prefer it to some of the chocolate that I've had. It certainly doesn't compare to Amano, Patric, Valrhona or Amedei, but already it tastes better than a Herhey Special Dark and some 'fancier' Hershey bar I had a while ago. Ben www.potomacchocolate.com
|
|
|
Post by cheebs on Jul 16, 2010 10:22:08 GMT -5
Most large-scale manufacturers use so much cacao that there's simply no way to assure all of it will be of top quality, even for their "fancy" bars. Small-scale folks like us however, can take the time and expend the effort to source the absolute finest quality cacao obtainable. If you use that one point as a starter, it's pretty easy to conclude that most artisan, b2b producers will attain a superior quality chocolate.
|
|
|
Post by Brad on Jul 16, 2010 16:15:59 GMT -5
There are many barriers to entry in the artisanal chocolate business. Some are equipment related, others are money related, and others are regulatory related.
All of the barriers can be overcome, but it takes SIGNIFICANT research, a good amount of innovation, and a good chunk of money to move past the "I make chocolate at home" stage.
Most people working in the food industry who are interested in owning their own business some day don't make enough money, and will likely never save enough money to transcend those barriers, so they take the easier and less expensive route - which is to buy chocolate that's already made. Truth be told, there are some great manufacturers out there selling a fabulous product at reasonable prices.
Cheers. Brad.
|
|
|
Post by phillip on Jul 19, 2010 0:11:20 GMT -5
Thank you. Each of these responses were hitting on the same thoughts that I've been mulling - except for being able to have a choice of beans, didn't think of that one. I think that it's soon time to take the dive and give it a try.
BEN: I just finished reading through your pages, fascinating! Were you making chocolate at home prior to this venture? Oh, and do you have the melanger from Scranton?
-phillip
|
|
|
Post by Ben on Jul 19, 2010 9:50:42 GMT -5
Thanks Phillip! To answer your questions: Nope, before this we were just eating chocolate We had to drive 5 hours both ways, starting at 2:30 in the morning to get it, but yep, we were finally able to get the melanger from the seller in Scranton.
|
|