From The Boston Globe! In Vermont, Andy Jackson of Middlebury Chocolates went so far as to build his own wood-fired roaster; this led to his new Epoch line. He roasts cacao over fruitwood, ages the beans in cocoa ash, and then slowly refines the chocolate at lower-than-normal temperatures to reduce any bitterness. “It’s a long and elaborate process,” says Jackson, but one that yields clean-crisp, mellow, dark chocolate without any harshness. Andy is the son of Mary Whiting Jackson, one of my students at Johnson High School. (And we shared an uncle....)
Posted on: Thu, 04 Dec 2014 17:15:44 +0000
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