Visiting Theo

After scooping up their salted caramels and Phinney bars in our shop, I was quite eager to make a stop over at Theo‘s factory whilst in Seattle.

Walking through Fremont towards their brick building is quite something. You think you can smell chocolate when you walk through our door? We could smell the acids being released through the conching process nearly two blocks away. If you get lost on the way to the place, you can easily follow your nose.

For $6 we were able to tour the the factory with about a dozen others, and a guide describing each step of the bean to bar process. Though I discuss the steps of ‘bean to bar’ in tastings and with customers all the time, it was quite lovely to see it all being done.

And so, I give you our tour of Theo Chocolate:

The Roaster: First the beans are washed and then they end up here. This is where the beans begin to take on their final flavour.

The Winnowing Machine: From the roaster the beans go into this machine, where the husk is removed and the beans become nibs.

After the Winnowing machine things got a bit more complicated as machines began work within their green casings. In these machines it seemed that the cocoa butter was being separated from the solids, and then added back together before heading over to the ‘mixer’ just behind us. This was where flavourings were added. From there the chocolate worked its way through the water-heated pipes to the Conche, just on the other side of the tour guide, where the particles were refined and some of the acids released. This was the smell that filled the factory and beyond.

From here we were taken to the confection kitchen, where all their caramels and ganaches are created. While we were visiting, they were prepping for Pear-Balsamic ganache while another person was creating the ‘jam’ part of PB&J truffles – the smell was amazing.

Finally, we took a peek at the bar makers before heading into the retail space again. The chocolate moves through the pipes and into bowls, where it is poured into the moulds. After that a machine vibrates the moulds to make sure no air bubbles make it into your bars.

And then back into their beautiful retail space.

Theo clearly has their bar and confection making down to a science, and they have become a well known chocolatier throughout the U.S. We saw their bars in grocery stores and in almost every chocolate shop we visited. Our tour guide said to keep up with the demand, they recently added a third shift to their lineup, which means they are making chocolate 24hrs. a day. Crazy, but it means more of their caramels and coconut curry bars for me… and you.

Eat, bake, repeat.

As Kerstin heads out of Edmonton, many of our bars and other treats have found their way to the shop. We promised to keep you all updated, so here’s a peek at what’s new on the shelves.

TAZA

We love Taza‘s stone ground, organic chocolate in many forms, but particular favourites are drinking chocolate discs and chocolate covered almonds. In the former we’ve received cinnamon, chipotle chili, almond, coffee and one we are particularly excited about – ginger. There will certainly be some warm cups of that one as the weather cools. In addition, we’ve also ordered some chocolate covered cocoa nibs from Taza; you can find them right next to the almonds.

From far away ‘Maralumi’

Michel Cluizel’s use of beans from his Papua New Guinea ‘Maralumi’ plantation in a 64% bar had us wowed – fruity, spicy and just a little bit floral at the end (think honey), but these beans in a 47% dark-milk are even better. The milk brings forward all the caramel notes these beans have to offer and softens the tart fruit flavours for a smooth, luscious finish. Even Mike, one of our regular customers who rarely opts for anything but Cluizel’s Mangaro Lait, took one of these bars home yesterday instead. A definite stamp of approval.

In the ‘truffle’ case

Though we no longer carry truffles, we’ve stocked our case with some other lovelies – hand dipped orange and ginger pieces, mocha and mint Melt-Aways, milk and dark fruit barks, mushrooms and peanut butter cups. And just steps away, we’ve boxed up some beautiful Francois Doucet ‘Cherry Love’ pieces for easy and efficient enjoyment.

To bake

And finally, we have received some brand new, single origin baking chocolate from Switzerland’s Felchlin. You can find 500g blocks in the ‘Home Chef’ section in 38%, 65% and 72%.

38% Maracaibo – From Venezuela, you’ll find notes of caramel and honey in this milk chocolate.

65% Maracaibo – From the same plantation as the above milk, Felchlin’s dark treatment of this bean yields flavours of coffee, plum and orange. Use where “semi-sweet” chocolate is called for. May we suggest a flourless chocolate cake that allows this one to really shine?

72% Arriba – Felchlin has really taken the time (72 hours of conching) to refine the flavours of this chocolate. Your kitchen will quickly smell of coffee and liquorice, and your taste buds will be greeted with floral-berry notes. Beautiful.

We’ll be in shop this Saturday from 11-5 ready to assist you in eating and/or baking adventures. See you then!

September 2011: Trips and Changes

September 2011 Newsletter

We were going to start this month’s newsletter by wishing you all a happy fall, complete with scarves, jackets and copious amounts of chocolate. But instead we’d like to help everyone enjoy the summery weather (that has finally arrived in Edmonton) by continuing to offer our Valrhona chocolate ice cream. We’ve got pints ready to go in the shop, and Rachel will be creating milkshakes and her lovely ice cream sandwiches over the next couple weeks. Is there really any better way to cool down than with Valrhona’s 80% Coeur de Guanaja in ice cream form?

Whirlwind adventures

After years of planning and preparation, Kerstin and her family are departing this month for a one year trek around the world to explore the world of cacao production. The voyage will take them from the Salon Du Chocolat in Paris to the cacao fields of Madagascar and the ancient cacao cultures of Meso-America. A rough map of Kerstin’s path around the world shows her stops in Europe, Madagascar, Indonesia, Mexico, Ecuador and the Dominican Republic. Kerstin will be blogging and posting on our Facebook and Twitter pages, so stay tuned!

Your chocolate shop afficionados

While Kerstin tracks down chocolate in its raw form, Marianne Stover and Rachel Pereira will be heading up things at the Edmonton shop. Expect more great chocolate tastings, events and of course, great chocolate on the shelves. Marianne is off to Portland and Seattle over the next couple weeks, so keep an eye on the blog for details on her trips to Cacao Drink Chocolate in PDX, and to Theo and Marie and Frères in Seattle.

More shop news

After a quick summer break we’re back at the shop working on Christmas details and dreaming up new bark flavours. We’re still waiting on many of our European beauties, but bars from Cluizel are back in stock. On our side of the world, bars from Madécasse, Askinosie, Patric and Taza have arrived and the shelves are full. We are, however, anxiously awaiting new bars from Theo. Keep an eye on the blogour Facebook page and Twitter for news on arrivals.

Tastings

A new tasting has been scheduled for Thursday, September 29th. This is the original – an hour and a half of chocolate history, bean to bar discovery and sampling. The perfect intro to the world of fine chocolate. Tickets can be found here or can be purchased in shop or via phone.

As always, we will continue to offer private tasting events at the shop for up to twelve people. Feel free to call or e-mail us for available dates.

Truffles
While Kerstin is away from the shop, we have decided to discontinue our in store truffle line. This will allow us to focus on our single origin and Chocophilia collections, as well as our tasting workshops and other events. We will still be offering Melt-a-ways, our Chocophilia line, coconut, dulce de leche and peanut butter cups in addition to monthly bark flavours all made in house. If only truffles will do, please contact us via e-mail or phone, and we will forward the request to our chocolatier.

Did you say Vosges?

Many of you have been calling and e-mailing us about Vosges chocolate and their incredible Mo’s Bacon Bars (Applewood bacon + alderwood salt). We’re happy to say we’ve placed an order and are keeping an eye out for their arrival. We’ll be sure to keep you all updated. Along with the much loved milk and dark bacon bars, expect Black Salt Caramel (black Hawaiian Sea salt + burnt caramel), Red Fire (Ancho + Chipotle chiles + Ceylon cinnamon) and Blood Orange Caramel (blood orange + campari + caramel + hibiscus flowers) along with minis of the Amalfi (white chocolate with lemon and pink peppercorn) and Creole bars.

Hours

Throughout September the shop will continue to operate Thursdays and Fridays from 10-6 and on Saturdays from 11-5. Look for new fall hours in October with extended hours in December.

See you soon for ice cream!

The Kerstin’s Chocolates Team