Whatcha 👀'in at?
70% Chiang Mai Mangosteen Butter and Lime Caramel dark chocolate bars with a flicker of cayenne pepper at the finish.
This chocolate tasted of licorice and plum and while very good on its own, it demanded to be complimented by Thai fruits. The flavors blend together in a truly organic way with a long-lasting and pleasing fruit spice finish. Thai beans + Thai fruits = 💖🇹🇭💖🇹🇭
We are going to Cebu for my cousin's wedding and we made these 70% dark chocolate with coconut sugar for our family coming from all over. We are not Crazy Rich Asians😂 we are just comfortable 😉😉😉 hahaha we hope they like these babies as much as we do🍫🇵🇭🍫
plumbutter tart with anise & cornmeal crumble. last year @nwchocolate
Clay Gordon @discoverchoc
asked me what my goals are as a craft chocolate maker, and my answer was not what he expected #gofigure
I told him I’d like to work on the pastry staff of a really great restaurant, as the resident chocolate maker. If i was going for an interview these 2 bars paired together will be my answer to whatever the first question is they might ask me. #goals
Adorable Idea Alert: Fill mini ice cream cones with your favorite ganache and top the cone with a ganache ball -- then dip the top in Bada Bing Bada Boom Dipping & Coating Chocolate. The only thing you have to decide: what flavor chocolate(s) will you use?
We use roughly 30 molds with every batch we make.
Those of course needs to be cleaned and polished afterwards.
It’s hard work, but rewarding as well since it’s all part of the craft chocolate revolution 👊👊👊
È questione di giorni Ormai per l’apertura della nostra Cioccolateria in via Maria Vittoria 11 a Torino!
Early harvest and short fermentation series from Nan Province, Thailand. Hard core fan only!
Bags and bags of burlap sacks smack full of beans that need to be sorted. We hand sort here at our factory to reassure the best quality. #chocolatetellsastory
We have been trying MANY chocolates lately! Some, very dark (80-90), others milk-dark, some with fig, others with brandy, nuts, various kinds of salts, chilli peppers, you name it! We even found bars with olive oil, or coffee, as part of the ingredient list! What have you found so far? Tag any chocolate bars/chocoltiers we must try! 🍫😋#PDGCacao
Our fascination with cacao grew from our love of Chocolates😍🍫 We loved to eat them hahaha Cacao Culture is now 2 years old and we are enjoying every moment of it. When we started I asked myself "How hard can it be?" Haha It's hard😂😂😂 but the reward is Chocolates🍫🍫🍫 So far no complaints here😊
five spice latte bae ☕️🍫☕️
🥉🍫💎🇲🇽, En TA.CHO estamos muy contentos de que la tableta de chocolate negro Consuelo 73% Finca “La Joya”/ Cunduacán/Tabasco se hizo acreedora a una medalla de bronce otorgada por The International Chocolate Awards Americas Competition 2018 @chocawards
Esta tableta está confeccionada en honor a nuestra querida abuela quien -era una joya 💎- y que nos transmitió -desde siempre- un profundo amor y respeto por el chocolate, 🙏🏼.
the double temper two~step: coaxing two chocolates into temper at the same time that pair to make one bar. Five spice latte bar in the works: vegan tahini white chocolate with 5 spices and Vietnam Dak Nong 72% melanged with Vietnamese coffee.
What a weekend! Finally lived the longtime dream of co-hosting a beer and chocolate pairing at my favorite bar, @avenuepubneworleans
as a private event for their Mug Club! They pulled some super special beers, including one of their favorites, Kriek de Ranke, which we paired with a 75% Belgian Blend solid dark 🍫 that we crafted special for this event (don’t worry- we have a small amount for sale in store! 😊) as well as a gose from 🇯🇴 that has Dead Sea salt (AND it has the punny moniker, “Dead Sea-rious”?! 😻), which we paired quite swimmingly with our Hemingway Daiquiri bon bon! Also, Evil Twin Biscotti Break paired with our Dark Milk Marañón and our officially unpaired Double IPA bonbon both made quite an impression! Best of all: we’ll have another event open to the public in the next couple months, so sign up for our mailing list (and the Ave Pub’s on their website) to stay in the know!!!! 🍻🍫🍻
Monday feels brought you from our little factory 🍫🍫 With Fall and Christmas market season fast approaching we have to get in production mode. ✨ Here we are making a batch of 64% cacao blended with almond & Himalayan pink salt using single origin organic beans from Cameroon 🇨🇲 Did you know it’s a gluten-free, vegan, paleo and keto chocolate? 👉🏾 Tag a chocolate lover who would like this.
Like & comment on our photos throughout the week for a chance at a shop credit! 🙌🏽