Local Chocolate in the South
Finally, there is a “local” American chocolate. In Nashville, Tennessee, no less. Olive & Sinclair Chocolate, Tennessee’s only bean to bar chocolate maker, sources its beans from Ghana and the Dominican Republic. It has found a way to court and reflect a Southern palate in its products. Their chocolate makers uniquely mix buttermilk into their white chocolate. Brown sugar sweetens everything. Duck fat thickens their caramels. Bourbon cured cocoa nibs crackles their SOFI (Specialty Food Association) award winning Bourbon Nib Brittle. A refurbished melanger, formerly used for grinding grits, processes their cocoa beans.
Generally, it is quite a challenge to find a “local” chocolate unless you travel 20 degrees north or south of the equator, where cocoa beans grow. Even then the chocolate would most likely be served as a beverage, if at all. In African countries most growers never taste a chocolate made from their cocoa beans. Chocolate as we know it in the cooler, wealthier Northern Hemisphere requires importing cocoa beans out of their equatorial habitat and transporting them long distances, often by boat. Buying chocolate from cocoa beans grown and processed in Hawaii or from Guatemala might be the closest to “local” chocolate available here in the States.
At least a “local” flavor in our chocolate may be found at Olive & Sinclair. All of this Southern chocolate loving care may be found as far away as Thailand and as close as your internet connection.
A Chocolate Cake for October’s Tricks: Devil’s Food
Heading into October and its culmination in Halloween, I find myself hankering for Devil’s Food Cake, despite its initially derogatory name. Supposedly in 1690 Pilgrims traveled to Plymouth Rock via Amsterdam. They stayed in a house near the city’s biggest chocolate houses and called that chocolate “the Devil’s food.” Later, a chocolate cake, perhaps simplyRead more ›
How About Some Mindful Chocolate Tasting?
These days comforting chocolate seems more necessary than usual. You could just grab a bunch and stuff yourself to help (maybe?) you feel better. Of course, you could add the chocolate in to your cookies, cakes, and ice creams. Or, you could taste chocolate with a mindfulness that focuses your attention solely on the chocolate,Read more ›
Celebrating Ice Cream Month with Chocolate
When needing a new word for ice cream for the revitalized Hebrew language, Eliezer Ben Yehudah turned to the Torah. Actually, he opened the Aramaic translation of the Torah by Onkelos to Exodus 16:14. There the Aramaic uses “glidah” in the passage that describes how manna fell in the desert like a fine, flaky frostRead more ›
Choco-dar first erupted on our multi-country circuit of Europe in a VW van. That adult onset, self-diagnosed radar for chocolate experiences led us serendipitously to many wonderful chocolate discoveries and surprises. In the process I learned some chocolate travel tips. Chocolate travel generated the book and the website that I came to call On theRead more ›
Some Previous Posts
(in alphabetical order)
- Announcing Second Edition: On the Chocolate Trail
- Book Optioned: Museum Exhibit
- Celebrating Ice Cream Month with Chocolate
- Choco-Travel Tips
- Chocolate Exhibit Hits the New York Times
- Chocolate Trail Broadens: "Semi[te] Sweet: On Jews and Chocolate" Travels
- Chocolate, Coffee, Tea and Me
- Election 2016: Winning Fudge Brigadeiros
- Hunting for Chocolate: Fancy Food Show, NYC, 2016
- Jews on the Chocolate Trail
- Mothers and Survival by Chocolate
- No End to Chocolate Exhibits Part III: Visits #3, 4 & 5
- Of Chocolate Exhibits There is No End: Part 2
- On the Chocolate Trail in Brooklyn
- Super Food Chocolate for Super Bowl Sunday: Three Recipes
- Talking Chocolate in February
- That Time Jews Smuggled Chocolate to France — and a Recipe for Basque Chocolate Cake
- Warm Up: 3 Historical Drinking Chocolate Recipes