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We want to have things you can't find anywhere else in town." We'll have limited hours and tasting nights. We want it to be a comfortable place that is mellow, not pretentious. Amanda Gartrell said they want to have, "beer, wine, coffee and chocolate in the tasting room. The Gartrells have been producing Seahorse Chocolate for over a year and will soon be opening the doors to their chocolate factory on Bond Street, across from Palate. With a large teal seahorse illustration on each label, it's impossible to miss a bar of Seahorse Chocolate, but the dimension of the wax seal that closes every hand-wrapped bar is what really grabs the eye. Son Rowan was studying seahorses in school, so the name ended up being Seahorse Chocolate. finally suggested that the next word that came out of their mouths would be the name.
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After two weeks of discussing options, R.C. As the Gartrells tried to come up with a name, they enlisted the help of friends and their two sons. Gartrell runs the business with his wife, Amanda, who came from the wine business. Each crop is different." This means the same beans can taste different the following season. Gartrell says the cocoa "is an agricultural product, so it changes all the time. With each dark chocolate bar using the same recipe it's easy to compare differences in flavors, which can include berry, tart cherry in the Dominican Republic bar and spicy fruit and butter from the Honduras bar. It's easy to cover up the flavor, it's a delicate balance."Įach Seahorse Chocolate bar is 70 percent cocoa, from a single farm, and 30 percent sugar. "I have to coax what's cool about it out in the roasting process. "The Dominican Republic has a cherry thing to it," he says as he describes beans from one farm. Roasting is when Gartrell has the most fun and he lights up when he talks about the process. Gartrell uses a 1924 coffee roaster that looks just as much like a piece of art as it does a functional machine. Not everyone roasts cocoa beans, and if they do they're usually roasted in a pan. Not many people are bringing single origin." Once he finds the beans, he roasts them in different ways to bring out their individual characteristics. Gartrell says the industry is "10 to 15 years behind coffee. It all starts with him trying to find what he calls, "an awesome, special" bean, done by ordering samples from importers. Gartrell is using the skills he honed coaxing the flavors out of coffee to do the same for cocoa beans.
#Stuck in chocolatier 3 free#
Great coverage from your locally owned newspaper is still free for everyone. Bean-to-bar chocolate produces chocolate that you can taste, like wine or coffee.Įnjoying this story? Your support counts! Chocolate isn't just chocolate it has individuality and flavor nuances.
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The simplistic definition doesn't well describe the process-an artisan approach to chocolate making yielding ranges in flavor. There's no official definition but that sums up the concept. If a brand controls the chocolate making process through every stage, it's considered bean to bar. Yes, friends, the bean-to-bar movement is here. Today, Gartrell, who owns Bend's Seahorse Chocolate, says "Chocolate is where coffee was 20 years ago." Gartrell was roasting for Stumptown Coffee Roasters when, believe it or not, you couldn't find good coffee in Portland. It wasn't until the late '90s that artisan coffees emerged. Remember the days when most coffees tasted the same? Back then, we didn't discuss acidity or fruity flavor profiles. Gartrell scoops cocoa beans into an antique 1924 coffee roaster.