One of our favorite chocolate makers, Colin Gasko of Rogue Chocolatier, is raising money to purchase some equipment. With it, they will begin producing chocolate using a new technique that solves two major issues with crafting dark chocolate: milling evenly and conching consistently. The process should improve the flavor, aroma, and texture of his already excellent chocolate, as well as increase their capacity by about 50%.
Colin crafts his bean to bar chocolate bars from only single origin cacao and cane sugar. He currently makes four bars: Hispaniola (Dominican Republic; Lindy rated it 10.0!), Sambirano (Madagascar), Rio Caribe (Venezuela), and Silvestre (Bolivia). The limited edition Piura (Peru) is not currently available, but you will receive four of them (along with four other bars from the first batch using the new method) with a pledge of $100 or more.
Rogue is collecting donations on Kickstarter, and giving chocolate bars and other perks in return. For $125 or more, you will also receive invitations to one of the six release parties (I've pledged and will be attending the one at Chocolopolis in Seattle). However, he has to raise $20,000 by August 12th for it to happen, so be sure to pledge soon if you're interested.
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