Benoît Nihant Chocolatier goes "Bean to Bar"
And of course visit "the factory" sometime! Did you know Kees Raat, a famous Dutch chocolatier, also bought equipment? Chocolove, Vera
Best of luck in your new venture. It is indeed an exciting and very different world than being a fondeur.
I'll be in Belgium in September and would love to drop by.
well done and congratulation!!! i also just did the "big step" and you will see how exciting it is!
a new world of possibilities has open to me and you will spend so much time in research, blending, roasting in different levels.
Being "the master of your own disasters" is actually really cool....
keep posted, we might share experience and knowledge..
Nino
It is the certainly one of the most exciting steps in my chocolate life: I am now producing my own chocolate from fantastic beans! Only Giants like Callebaut and Marcolini ( aka Nestle) do it in Belgium. I am then proud to say that we are the only belgian craftsman to work from the bean!
..more to come in the following weeks, including a new experimental website!
updated by @benoit: 04/12/15 10:16:37
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.