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 our chocolate tasting flights!
Cacao et Chocolat
Cacao et Chocolat, c’est la découverte des saveurs de cacao les plus pures.
Les fondateurs, Elfi et Maxime, parcourent les plantations de l’Amérique latine à la recherche de fèves de cacao natives ayant des arômes exceptionnels. Ensuite, dans leur atelier, ils transforment à la main ces fèves en tablettes de pur bonheur qui sauront surprendre vos papilles.
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 Tasting Flights:
Tasting flights are not just for wine!
Bean-to-Bar Chocolate offers the same richness and variety of flavour.
- The best way to find out about the latest tasting flight is to subscribe to our mailing list! We put out a new flight every month or so.
- The tasting flight will usually consist of 3 to 6 bars.
- Our tasting flights are a better value than buying the bars separately, as well as an opportunity to experience new chocolate that we wouldn’t otherwise be able to source.
- Examples of recent Tasting Flights include: All New Orange Bars, Fancy Far-away Makers, Good Food Award-winners Bundle, and Bee Pollen, Honey, and Honeycomb Toffee. Flights might also be a bundle of bars from a new maker, or they may be a bundle of bars from the same origin but by different makers. For example, a set of four bars all using cocoa beans from Madagascar, but by four different chocolate makers.
- Shipping is available — check it out in the online store!
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.