When I tell people that I make chocolate at home, most of them say “oh, that’s nice; must be fun” and then shrug it off & move on. They don’t get it. Maybe they don’t know how chocolate is made, or assume that I mean chocolate ganaches and truffles. Either way, people rarely seem to think too deeply about chocolate. I believe deeply that this should change.
As a chocolate making hobbyist, quality ingredients matter to me as much if not more than the final flavor. So I always source my cacao from people & places I trust. Living abroad I have come to know my local cocoa importers, but if I lived in North America or Europe I would head to Chocolate Alchemy. I’ve been having friends bring me cocoa butter from the States, and I can buy sugar here. My machine was purchased through an importer here in Korea, and my molds were bought at the crafts store in my town.
- Learning how to use my Premiere Wonder Grinder to make chocolate in Ecuador.
- Experimenting with different milk powders when making my first chocolate in America.
- Making bean to bar chocolate in Korea for the first time.
- Trying my hand at a dark chocolate with Vietnamese cacao.
- White chocolate making + waaaaay too much salt.
- My experience becoming a certified chocolate maker with Ecole Chocolat.
- Who knows?