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.
Recent Posts
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On the Chocolate Trail in Bariloche, Argentina
In March, Mark and I finally extended our chocolate trail explorations in celebration of our special anniversary to Bariloche…via Miami, Buenos Aires, Ushuaia, Antarctica, and Buenos Aires again. There were international flights, a cruise, a couple of domestic flights to get there. All of the travel was amazing, but Bariloche, sometimes called the chocolate capital
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Sunday Yeast Polemics: On the Bread Trail
Leavened bread or not? While some of us may think of Passover, the question applied to Eucharistic bread and created significant division in the early Christian Church. The leavened bread for Sunday use was often baked at home by women. Over time, preferences shifted to clergy, church-produced, breads… and, the Eastern Orthodox Church preferred a
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Sweet Treat: Chocolate and the Making of American Jews
You may wonder: how did chocolate help define American Jews? Through chocolate, we see that Jews were part of America since its earliest days. Well, since 1701 at least, Jews in the Colonies made part of their living through chocolate. Several Sephardim, leaders of their New York and Newport Jewish and secular communities, participated in
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How About Some Uterus Challah?
When Logan Zinman Gerber felt enraged about the loss of reproductive rights in the U.S., she baked challah. Not any challah. She shaped it into a uterus. It wasn’t long after the birth of her daughter that Gerber, a longtime challah baker and staff member of the Religious Action Center of the Reform movement, considered
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Some Previous Posts
(in alphabetical order)
- "Boston Chocolate Party" Q&As with Deborah Kalb
- 2022 Media for The "Boston Chocolate Party"
- A Manhattan synagogue explores the rich, surprising history of Jews and chocolate
- About Rabbi Deborah Prinz
- Baking Prayers into High Holiday Breads
- Boston Chocolate Party
- Digging into Biblical Breads
- Exhibit Opens! Sweet Treat! Chocolate & the Making of American Jews
- For the Easiest Hanukah Doughnuts Ever
- Forthcoming! On the Bread Trail
- Funny Faced Purim Pastries
- Good Riddance Chameitz or, The Polemics of Passover's Leaven
- How About Some Uterus Challah?
- Injera*
- Jewish Heritage Month: Baseball & Chocolate!
- Matzah - But, the Dough Did Rise!
- Plan a Choco-Hanukkah Party: 250th Anniversary Tea Party
- Prayers Into Breads
- To Shape Dough: A Trio of Techniques