After a few months of construction we're finally making chocolate. Thanks to all of our chocolat-ite friends who kept encouraging us through the late nights and endless details. Our good friend Kim made us this great sign that's now hanging over our front door (thanks Kim!).
The new kitchen is setup to stone grind nibs with our melange, conche chocolate in our custom conche-refiner, temper, deposit and finish bars. Raw bean cleaning, roasting and winnowing are done in another location. Of course, we're already running out of space. Here's one view:
Our new small tempering machine, depositor and vibrating table all work great.
With the construction behind us, we are now working through the details of FDA required "nutrition labeling" and UPC bar codes for our packaging. Of coarse, you will want to get your recommended % daily value of Calcium and Iron from your daily chocolate consumption, based on a 2,000 diet. It's all fun....
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