With the obvious connection between dishes and food, potters and ceramic artists are often foodies – thus the leap to chocolate in the studio.
Alexis Templeton Studio is a year round purveyor of the finest and most rare bean-to-bar chocolate. Alexis features craft makers such as Fresco. They source chocolate beans from around the world – from Peru to Papua New Guinea.
Scroll down for chocolate tasting instructions – and for information on the Chocolate Club!
Exceptional chocolate is created through a series of events. Change any one event and the outcome is a new creation. We meticulously control these events, changing them purposefully to create new chocolate experiences. We make only pure, dark chocolate using three ingredients: cocoa beans, cane sugar, and cocoa butter. Our chocolate collection is free of dairy, nut, soy and gluten.
Fresco – Italian for fresh, is how chocolate should be.
Artisan Chocolate makers
Sirene Artisan Chocolate Makers hand craft small batches of direct trade chocolate in a custom chocolate workshop in Victoria, Canada. Our Bean-To-Bar technique is more art than science. We carefully source our beans from select farms and nurture each beautiful bean to its full chocolaty potential. We bring out the complex range of natural flavours inherent in each bean and transform it into the chocolate of your dreams. The universe is unfolding.
Askinosie Chocolate is an award-winning, family-operated craft chocolate manufacturer based in Springfield, Missouri, sourcing 100% of their cocoa beans directly from small farmer groups, and celebrated for being at the forefront of the American craft chocolate movement as well as Direct Trade in the cocoa industry.
The folks at Askinosie believe that social responsibility and sustainability are not only as important as incredible taste, but that they create incredible taste.
We started out casually; a private hobby really. Friends wanted our bars and we experimented more. From there, chocolate became a passion.
There’s so much to learn in chocolate; get the right beans – do the right thing – and the flavours unlocked are incredible.
Palette de Bine
Fabrique de chocolate bean-to-bar
At Palette de Bine we believe in an honest approach to make small batch chocolate, where quality and simplicity are essential. Our beans are selected, roasted, cracked, winnowed, refined, conched, aged, tempered, molded, and wrapped by hand.
Here at Omnom, we’re committed to making the best chocolate from the best ingredients. That not only means high standards in our chocolate making bean to bar, but high standards in how we source and buy ingredients to use in that process. Our main ingredients are cacao beans and sugar.
Details on the Chocolate Club:
NEW!! Chocolate Club format.
Tasting flights are not just for wine!
Bean-to-Bar Chocolate offers the same richness and variety of flavour (for the refined palette).
I have simplified the chocolate club – and introduced tasting flights. Here is how it will work:
- The club will have one monthly email which will describe the month’s chocolate bar tasting flight collection.
- The tasting flight will consist of 3 to 6 bars, and sometimes a special treat.
- Chocolate club members can be “enthusiastic” or “casual”
- Enthusiastic members participate (almost) every month, the month’s collection is held for them, and they receive a “save the tax” discount on the price.
- Each month there will be extras of the monthly tasting flight collection available so that Casual members can enjoy them on a first come, first served basis.
- The monthly fee will be $50 (before tax) – which you pay when you pick up the chocolate.
- Shipping is available, prices vary.
No need to reply to the monthly emails!
Simply let me know whether you want to be an Enthusiastic or a Casual club member – then come pick up your chocolate when you get the monthly email.
Orange you glad its February?
The Chocolate Club’s monthly offering is ready now! Featuring the popular pairing of dark chocolate and citrus. From candied peel to delicate infusions, each company offers their own balance of sweet, bitter, and tart.
February is a time to celebrate pairings of all sorts.
We’ll be doing a special
Sample Saturday on February 10th.
Drop by for a generous tasting flight and pick out something for the 14th – or some other date!
In the Spring of 2017 Alexis attended a Chocolate tasting course at the International Institute of Chocolate and Cacao Tasting.
The course really “raised the bar”.
Chocolate Tasting Instructions
The experience of chocolate involves many senses.
Begin by looking. Chocolate in good temper will have a lovely sheen.
Listen for a clear snap when breaking a bar and take some time to enjoy the smell – without smell, taste is diminished. Taking time to enjoy the aroma of chocolate will enhance the taste.
Let the chocolate melt in your mouth and fill your mouth with the taste. Like wine, chocolate has tasting notes. Look for fruity, spicy, floral, or earthy notes.
As with a wine tasting flight, begin with lighter tastes and move along to more robust tastes.