Tag Archives: chocolate

Ritual Chocolate - Robbie and Anna

Ritual Chocolate: Handcrafting Small-Batch Bean-to-Bar Chocolate the Old-Fashioned Way

Ritual Chocolate - Robbie and AnnaIn 2008, Anna Davies and Robbie Stout met and fell in love in Boulder, Colorado. As young romantics, they looked for ways to express their new love. One of the old standbys—chocolate—failed them, since back then, it was nearly impossible to find Colorado-crafted fine chocolate. They bonded in a quest to remedy that problem. And in 2010, Ritual Chocolate was born. Robbie and Anna set up the business to handcraft small-batch, bean-to-bar chocolate using classic European techniques and vintage equipment, while adding modern American twists.

Once they’d decided to make chocolate, they dove right in and started educating themselves by reading old chocolatier books, scouring the Internet, and experimenting like crazy. Their education included a trip to Costa Rica and Panama to visit cacao farms. After learning the basics, they bought and built some equipment and began making dark decadence. Continue reading Ritual Chocolate: Handcrafting Small-Batch Bean-to-Bar Chocolate the Old-Fashioned Way

Mother’s Day Gift Ideas for the Hatcher in your Life

Looking for creative Mother’s Day gift ideas that allow you to shop your conscience? What do kits for growing mushrooms and making cheese, tools for fermenting, books for inspired living, organic honey-sweetened chocolate, decadent face cream, and pollinator-friendly seed bombs have in common? You’ll find them all in the Hatch Lab shop.

We have seven great Mother’s Day gifts in our shop. Each one is unique, high-quality, and made with care by expert artisans from Oregon, California, Utah, Colorado, and Wisconsin who all prioritize the health of humans and the planet. Continue reading Mother’s Day Gift Ideas for the Hatcher in your Life

AJ Wentworth - The Chocolate Conspiracy

The Chocolate Conspiracy: Conspiring to Bring you Organic, Honey-Sweetened, Bean-to-Bar Chocolate

AJ Wentworth - making bean-to-bar chocolateIn 2009, a 24-year-old AJ Wentworth decided he wanted to make and sell bean-to-bar chocolate based on two simple, high-quality ingredients—organic cacao beans and local unprocessed honey. A raw food chef and a holistic health counselor, he wanted to create a sweet treat that was luscious and outrageously delicious, but not overloaded with sugar.

AJ explains that, until two or three years ago, other chocolatiers didn’t take him seriously. Many seasoned chocolate makers he met had told him, “You can’t use raw cacao. You can’t peel beans by hand. You can’t make chocolate with honey.” Turns out they were wrong. AJ explains, “The Chocolate Conspiracy is one of the few companies in the United States that makes honey-sweetened chocolate. A lot of chocolate makers are blown away by the fact that I use honey because it is so difficult. There’s no equipment made for using honey—it’s a really sticky, moist, humid product and the water content in honey makes it difficult to combine with the fat in the chocolate.” AJ highlights three things that set his products apart:

Continue reading The Chocolate Conspiracy: Conspiring to Bring you Organic, Honey-Sweetened, Bean-to-Bar Chocolate

Setting a High Bar: Chocolate’s Flavors, Farmers, and Magic {cardamom honey truffle recipe}

headshot2 maraMara Rose
Founder & CEO, Hatch Lab

 

Zohara Drying Cacao Beans in Peru
Zohara Drying Cacao Beans in Peru
In response to several curious questions from our readers about chocolate making, we found an expert to inspire us, help us all understand the process a little better, and hopefully launch the brave among us on our own chocolate-making journeys. Meet Zohara Mapes Bediz, chocolate maker and research and development whiz at TCHO, in Berkeley, California. Don’t be confused by this chocolate company’s name—it’s just the phonetic spelling of the first syllable in “chocolate” (and we all know how to say chocolate). Read on for Zohara’s chocolate tales and tips, from truffles to TCHO and the exotic locales in between. Continue reading Setting a High Bar: Chocolate’s Flavors, Farmers, and Magic {cardamom honey truffle recipe}