Chocolatiers = Re-melters?
Posted in:
Opinion
Hi Alan.I just stumbled on this discussion, and would like to contribute a perspective. When you state: "Bean-to-bar, as you know, means starting with cocoa beans and ending with finished chocolate bars in one facility.", do you really feel that it must be made in one facility?For example, my shop is quite small. I am in the process of setting up a production space in a less expensive non retail area where we will make all of the chocolate we use entirely from the bean. Although I will be making bars at this location, I will be sending chocolate over to the retail shop for them to make the confections that they sell. So by your definition, is it not "bean to bon-bon"?As you know, to make any real volume the equipment can get pretty big. Although I wish that I could afford a large space in a high rent retail district so that people could actually see the process, at this point its not in the cards.I completely agree with you regarding all of the confusing and even misleading info that people put out about their operation. Sometimes, however, other people and publications unintentionally create the confusion. I have always been concerned about the fact that we have been doing both bean to bar for 1 line, and using couverture for what I consider a confectionary line. I ALWAYS correct people if they assume that Escazu has always been bean to bar, but it isnt always enough.It's for this reason that we have decided to change the name of the business when we fully transition to making all of our chocolate. The new company will be called Ezca Chocolates, and Escazu will be a brand of that company. I sincerely hope that this will clear up any confusion that people have with us.Take care,Hallot
