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September 7, 2003
I am curious about on-site chocolate making. To my knowledge, Bernachon is the only shop that makes their chocolate directly from the nibs. Is this true? Are there others? Certainly some chocolate companies have boutiques, but the chocolate is made elsewhere.
How large-scale of an operation is this?
Yes, blending and tempering can be done in a smaller space, but so much of chocolate’s flavor is dependent upon the fermentation and roasting. I believe Bernachon roasts their nibs, but of course the fermentation is done at the cacao plantations, as it is an immediate step before drying.
So, if there is not another shop that makes chocolate from such an early stage, are there any chocolate companies that do? They would probably be in the same locale as the plantations…
Oh no! My Agustus!