![]() He began his bean-to-bar chocolate journey back in 2013 in his apartment with his wife. Thus, he wanted to use his talents and create something that used all senses in the physical world. Though with his extinguishing background in graphic designing, David felt his creative talents were limited and did not express his greatest potentials. Strip away the artificial covering, Letterpress Chocolate will show you the true taste of cacao. As we go through the journey from cacao bean to chocolate bars, the secrets and values of unique flavors begin to unravel I’m really looking forward to breaking in that new machine.By adding your email you agree to get updates about Spoon University HealthierĪt Letterpress Chocolate, you will not get the same, consistent, and mass-produced chocolate experience. Up until now, I've been injecting every mold by hand with a syringe. We’re growing organically, and just purchased our first batch tempering machine so that we can start scaling up. ![]() We’re a really tiny company - my wife Corey and I have done all the work since we first started selling bars back in 2014. Is there anything on the horizon for Letterpress? Well, I personally like my chocolate a bit darker than most of our customers, so my personal favorite is our Bachelor’s Hall Estate Jamaica 85% Dark. Micelli has the reputation of being the best in the business so it wasn’t a difficult decision to choose them for our molds.ĭo you have any personal favorite products in your line? We simply wanted the best molds available to accomplish that. We knew we wanted to have our logo imprinted on the chocolate itself and the same scale as the logo as printed on our packaging. We’d been using an off-the-shelf mold for several years and wanted to have a custom mold made. How are Micelli molds integral to your final product? We worked closely with Ucayali River Cacao to do our own custom ferment that nobody else has. Probably the first-ever MMM Award from the International Chocolate Awards in 2017 for our Ucayali Private Reserve bar. Which of the many awards that Letterpress has received are you the proudest of and why? Knowing that the famers are getting paid at least double the going rate for their cacao and that their projects are ecologically responsible makes us feel better about every bar we sell. It’s really important that we have relationships with the farms that we work with. Well we weren’t really interested in making chocolate in the beginning - we wanted to invest in cacao farm projects instead! But after bringing back some cacao beans from Guatemala, we started experimenting with making chocolate at home, and after a year of experimenting and purchasing small tabletop equipment, we decided to start selling our bars.Ĭan you describe the importance of sourcing your chocolate through Direct Trade means? How did you decide to pursue an interest in the bean-to-bar chocolate market? Read our interview to find out more about Letterpress Chocolate! ![]() Crafting their chocolate on a very small scale means they can take the time to produce the type of quality you won’t find in industrial brands. ![]() ![]() They are the first bean-to-bar company to emerge in Los Angeles, California and have been introducing customers to their small-batch chocolate bars since 2014. Owners David and Corey Menkes handle the entire process themselves, starting with sourcing the best cacao beans they can find. This small bean-to-bar chocolate company produce their bars with the highest quality ingredients for a rich flavorful payoff. ![]()
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