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.
Chocolate, Coffee, Tea and Me
Thank you to the Jewish Federation of Metropolitan Detroit for the invitation to speak at their event Chocolate, Coffee, and Judaism created in conjunction with the Detroit Institute of Arts exhibit “Bitter|Sweet: Coffee, Tea & Chocolate.” Not only did I have the opportunity to meet a curious audience, I also presented with Professor Howard LupovitchRead more ›
Super Food Chocolate for Super Bowl Sunday: Three Recipes
Try these super-easy-to-make chocolate treats for Super Bowl Sunday. They are especially appropriate since they include the super food, cocoa nibs. Your guests and family will happily dip into these savory and sweet temptations. The recipes are easily adaptable for small gatherings or large parties and will appeal to all ages. Prepped days ahead, theseRead more ›
Election 2016: Winning Fudge Brigadeiros
The candidate’s wife and women supporters made these Brazilian chocolate fudge truffles to win him the campaign. He loved them. She made them. Post World War II food shortages in Brazil meant a lack of sweets. Fortunately, cocoa powder and condensed milk were available and combined to create the nationally beloved bonbons named brigadeiros (Portuguese).Read more ›
On the Chocolate Trail in Brooklyn
Stories of New Yorkers and their chocolate abound so we followed the chocolate trail there. A long heritage of Brooklyn chocolate production and innovation precedes today’s bean-to-bar, artisanal, and industrial chocolate enterprises. All the way back in the late 1800s immigrants to Brooklyn succeeded in the chocolate, bakery and candy businesses. Now Brooklyn hosts Valhrona,Read more ›
Some Previous Posts
(in alphabetical order)
- Adventures On the Chocolate Trail: Atlanta, Portland, Seattle
- Anschluss Launches Bartons Passover Favorites 77 Years Ago
- Bat Mitzvah Wants Fair Trade Israeli Chocolate
- Bringing Buckeye Candy to Experts
- Can’t Live Without Chocolate?
- Chocolate Expo
- Chocolate Made My Lunch: Nashville
- Chocolate Signals
- Fathering Chocolate
- Hunting for Chocolate: Fancy Food Show, NYC, 2016
- It's Chocolate Season
- Labor Day in our Chocolate
- Local Chocolate in the South
- Minding Our Chocolate
- Saluting Military Chocolate
- Seriously Tasting Chocolate
- Smiley Chocolate
- Ten Teaspoons of Sugar in My Chocolate?
- That Time Jews Smuggled Chocolate to France — and a Recipe for Basque Chocolate Cake
- Think Chocolate in Preparation for Passover’s Discussions and Eating