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Made with a Feminine Touch: Beth’s Chocolate and the Larger History of Women Creating Chocolate

In the chocolate industry, there are just a handful of companies that produce over 60% of the world’s confections. They are nicknamed ‘the Big Five’ and are as follows: Hershey’s, Mars, Kraft, Nestle, and Ferrero (Martin, Introduction, Slide 5). These companies produce some of the candies we all know and love such as Hershey’s Kisses, Snickers Bars, Cadbury Eggs, and Kit Kats, just to name a few, and they were all founded by men. In fact, they are still run by men with the exception of Hershey’s who just elected its first female CEO in 2017. What does this mean for women? Have they never created chocolate because of gender and cultural barriers, or rather, are they just not recognized at the forefront of its production? In this article, I will argue the latter. Just last month, I had the pleasure to meet Beth Kirsch, a chocolatier in Newton Massachusetts and owner of Beth’s Chocolates. Beth is among a new wave successful female chocolatiers and chocolate producers in the 21st century, but we can find women making chocolate in almost every time period that chocolate has appeared.

Meet Beth

Beth Kirsch had an unusual route to chocolate. She spent the majority of her adult life as a children’s media producer for PBS, winning three Emmy’s for the series Between the Lions (Kirsch, Beth Kirsch Chocolatier). Beth always loved chocolate, however, and one day in 2012, she attempted to mold a chocolate bar into the shape of an Eiffel Tower; it was an utter disaster. The chocolate stuck to the mold, and when it finally did come out, it tasted terrible. Beth immediately decided she would learn to work with chocolate. She enrolled in a three-hour class at ChocoLee Chocolates, and it was here that she learned the process of tempering. A year later, she took a three-month internship at EH Chocolatier in Somerville, and after that, she enrolled in an online course at the Vancouver based Ecole Chocolat to earn a professional chocolatier certificate. Then, in 2016, she traveled to France to become a master chocolatier through the Valrhona Ecole Du Grand (Pyenson). With all this knowledge, Beth was able to make those chocolate Eiffel Towers she had once desired and much more. She decided to launch her own confectionary business from her newly certified kitchen, and thus, Beth’s chocolates began.

Beth is a chocolatier; she does not create her own chocolate from bean-to-bar but buys bars from others to use in her confections. Beth specifically likes to use Valrhona, a fine cacao chocolate brand from France that is known for its exceptional flavor and ethical sourcing (Kirsch, ‘Chocolate Tasting and Seminar’). By melting down these bars, she can add her own additional ingredients, re-mold them, and then decorate them into something else entirely- into Beth’s chocolates. For example, in the image below, you can see one of Beth’s most popular and award-winning bonbons called Fig-In-A-Box. To make this, Beth first creates a fig puree, adds aged balsamic vinegar, transforms the concoction into a French pate de fruit, hand dips it in Valrhona dark chocolate, and finally, brushes it with gold stripes (Kirsch, Chocolates: Fig-in-a-box). The chocolate coating itself may not be her own, but she invents the unique combination of flavors and the delicate design. Some of her other popular bonbons include Pomegranate, Cappuccino, Cognac, Ginger 3 Ways, Passion Fruit, and Salted Dark Caramel. In 2018 alone, Beth’s Chocolates won ten different awards, a huge achievement considering how new her company is (Kirsch, Beth Kirsch Chocolatier).

Beth’s Fig-in-a-box Bonbon (http://www.bethschocolate.com/product/fig-in-a-box/)

 Looking at her path into chocolate, Beth rose to prominence with the help of many women. She first took a class at ChocoLee’s in Boston, which was founded by Lee Napoli, a gifted female pastry chef and former chocolatier. EH Chocolatier, where she interned, is also run by two women, Elaine Hsieh and Catharine Sweeney. In my own conversation with Beth, I asked her about her experience as a female chocolatier (Kirsch, ‘Chocolate Tasting and Seminar’). She explained to me how in France where she once trained, almost all of the chocolatiers are men and the profession is like an exclusive gentlemen’s club. However, in the States and particularly Boston, she has seen an incredible opportunity for women to create chocolate confections for two reasons. Firstly, Beth pointed out how you can become a chocolatier with little to no formal training, although it certainly helps. Secondly, you can become a chocolatier at any time in life, even after pursuing a career in an entirely different field. Indeed, she began experimenting with chocolate confections after working in television for most of her life. Elaine and Catherine from EH Chocolatier had been a doctor and a Harvard administrator respectively. I turned to the FCCI to corroborate Beth’s information and was pleasantly shocked by howmany chocolatiers were women. According to the FCCI website, there are currently fourteen chocolatiers using fine cacao in the United States; of those, nine are independently run by women and an additional two are co-operated by a man and woman duo (Martin, ‘Map’). In the map below, you can see specifically where these various chocolateries are dispersed across the United States; just as Beth had mentioned, many are clumped together in New England- eight out of the fourteen to be exact.  Women’s current role as chocolate creators is not a new one, but rather, a more formalized one. If we turn to the history of chocolate, we can find them creating it in every era and often for men. 

U.S Chocolateries as registered with the FCCI (Me via Mapline)

Turning Back the Clock to Find Women Making Chocolate

In colonial times, women primarily created and served chocolate as a beverage. Chocolate consumption originated in the Olmec civilization, a people who occupied the modern-day Gulf of Mexico from 1400 to 400 BC (Leissle, 29). The practice then spread to the Mayan and Aztecs societies, both of whom enjoyed their chocolate as a drink made from crushed seeds. Farmers would grow, harvest, ferment, dry, and roast the cocoa beans, much like we do today, but from there, a woman would grind the beans on a stone, add water, add additional flavors like corn maize, and finally and most importantly, pour the beverage from one vessel to another in a highly symbolic fashion to produce a foamy head on it (Coe and Coe, Kindle location 872). It could then be served to a prominent Mayan or Aztec, perhaps a king, merchant, or warrior. We can find abundant evidence that women were primarily made these chocolate beverages in much of the art from this time period. For example, the Princeton Vase featured below is a piece of ceramics dated between 670-750 A.D. It depicts a Mayan god sitting on his throne, surrounded by female figures which are assumed to be his concubines. One of these women stands behind him in the bottom right corner of the image, pouring chocolate from one vessel to another to generate the highly desired foam. As captured by this vase, chocolate may have been consumed by mostly men in the Mayan and Aztec societies, but it was women who were responsible for its creation.

The Princeton Vase (https://commons.wikimedia.org/wiki/Category:Princeton_Vase#/media/File:God_L_with_the_Hero_Twins.jpg)

In the Baroque Period, women still prepared and served chocolate drinks to men, but now, to European ones. This trend first appeared in New Spain when poor Spanish settlers would often marry native women. When these Aztec housewives would cook for their husbands, they brought many of their customary dishes and ingredients into the kitchen. This often included a chocolate beverage prepared in much same manner it was among their own people, but now, combined with old world spices such as cinnamon and sugar (Coe and Coe, Kindle location 1583). These hybridized drinks were later transported back to Europe, and by the 17th century, some of the first Coffee houses started to appear in England. Despite their name, coffee houses served a variety of foreign, imported beverages, but coffee, tea, and chocolate were the most popular among them (Coe and Coe, Kindle Location 2425). As can be seen in the image below, these were male-dominated spaces where men would convene to talk politics, culture, and most importantly, sip a cup of coffee or chocolate or tea while doing so. However, if you look at the far left side of the image, there is one single woman behind a bar; she is preparing the actual chocolate. So, although women were not welcomed as patrons, they appeared in coffee shops in subtler forms as owners, waiters, or cooks. In fact, 20% of coffee shops during this time were owned and operated by a woman (Cowan, 147). Women helped make chocolate accessible, solidifying and gratifying the European craving for it.

Drawing of a 17th Century Coffee House (https://www.britishmuseum.org/research/collection_online/collection_object_details.aspx?objectId=752544&partId=1)

Following the Industrial Revolution, women continued to serve chocolate as a beverage while also learning how to incorporate it into new foods. Throughout the 19th century, a variety of new machines were created to transform the cocoa bean into something else entirely. Two of the most important products that emerged from this context were Dutch cocoa powder and solid chocolate bars (Martin, Slides 60-69). A variety of cookbooks and cooking classes soon appeared that attempted to teach women how to bake with these new chocolate varieties. In America, for example, celebrity chef Maria Parloa alongside the Walter Baker Chocolate company published the 1909 pamphlet Chocolate and Cocoa Recipes and Homemade Candy Recipes that detailed a variety of different chocolate preparations from the classics like hot chocolate, chocolate milkshakes, and chocolate pudding, to more unique dishes like chocolate eclairs, cake, cookies and even jelly (Martin, ‘Brownies’). Just a few years prior, another famous chef named Fannie Farmer published her 1906  Boston Cooking School Cookbook that included one of the earliest mentions of brownies (Martin, ‘Brownies’). The recipe, which is included below, called for two squares of Walter Baker’s chocolate as well as chopped walnut meat, something that might surprise a modern audience today. These cookbooks did not just teach women how to prepare chocolate in new ways but encouraged them to serve chocolate more frequently overall. These women were helping to transform chocolate from an occasional indulgence to an ever increasing part of the American diet.

Fannie Farmer’s Brownie Recipe (https://archive.org/details/bostoncookingsch00farmrich/page/n563)

By the late 20th, and early 21st century, artisan chocolate bars began to emerge to differentiate themselves in taste and quality from the Big Five companies; many of these businesses are owned by women. For example, one chocolate that Beth Kirsch herself buys is Castronovo chocolate, founded by Denise Castronovo in 2013 in Florida. Castronovo directly sources fine heirloom cacao beans from South American farmers, and then roasts, winnows, grinds, refines, conches, tempers, and wraps the bars in her own factory packaged under her own last name (Balmaseda). Castronovo is one of the only women to have been recognized at the prestigious International Chocolate Awards, and as of today, she has a staggering 26 awards (Thomson). Another female-run bean-to-bar company is ‘57 Chocolate, founded in 2016 by sisters Kimberly and Priscilla Addison out of Ghana. In the 10-minute interview below, they discuss how they started the company to prove that Ghana is not just a country for growing and exporting cacao beans, but one that can create artisan chocolate itself. They are leading the way in this crusade, sourcing fine beans from local farmers and transforming it from their kitchen into truly Ghanaian chocolate bars (Addison and Addison). In fact, as mentioned in the interview, many of their bars feature different adinkra symbols, which were historically designed and used by indigenous Ghanaian tribes. Female chocolate makers are vastly outnumbered by male ones, but they are nonetheless present all over the world, and more are entering the profession every year.

Kimberly and Priscilla Anderson on ’57 Chocolate (https://www.youtube.com/watch?v=_0SdUC6ajbU)

Back to Beth: One Woman Among Many

Beth Kirsch is just one example of a woman involved in the chocolate industry, specifically as a self-employed chocolatier. However, she is far from alone. As history has shown, women have always been involved in preparing chocolate, in different places, in different forms, and for different people. These women were often overlooked by society, but they always existed, and as the saying goes, the absence of evidence is not the evidence of absence. Now in the 21st century, we can clearly see more and more women entering the chocolate industry as bean-to-bar makers or chocolatiers. Finally, they have the formal title they lacked for so long. Now, it is the job of other organizations to start recognizing their chocolate, awarding it, and bringing it into public knowledge. As previously mentioned, all of the ‘Big Five’ chocolate companies were started by men, but maybe in the future, we can see the rise of a sixth company, this one run by a woman.

Works Cited

Addison, Kimberly, and Priscilla Addison. “Our Story.” ’57 Chocolate, 2018, http://www.57chocolategh.com/about.

Balmaseda, Liz. “Tiny Chocolate Factory in Stuart Wins Huge International Awards.” Feast Palm Beach, 17 July 2015, feastpb.blog.palmbeachpost.com/2015/07/17/tiny-chocolate-factory-in-stuart-wins-huge-international-awards/.

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. Thames and Hudson, 2019.

Cowan, Brian. “What Was Masculine About the Public Sphere? Gender and the Coffeehouse Milieu in Post-Restoration England.” History Workshop Journal, vol. 51, no. 1, 2001, pp. 127–157., doi:10.1093/hwj/2001.51.127.

Kirsch , Beth. “Beth Kirsch Chocolatier .” Beth’s Chocolate, 2019, http://www.bethschocolate.com/about/.

Kirsch , Beth. “Chocolate Tasting and Seminar.” Women of Winthrop Speaker Series. Women of Winthrop Speaker Series, 24 Apr. 2019, Cambridge , MA.

Kirsch , Beth. “Chocolates: Fig-in-a-Box.” Beth’s Chocolate, 2019, http://www.bethschocolate.com/chocolates/.

Leissle, Kristy. Cocoa. Polity Press, 2018.

Martin , Carla. “Introduction .” AAAS119x. AAAS119x, 30 Jan. 2019, Cambridge, MA.

Martin, Carla. “Brownies.” US History Scene, 10 Apr. 2015, ushistoryscene.com/article/brownies/. Accessed 30 Apr. 2019.

Martin, Carla. “Map .” Fine Cacao and Chocolate Institute, Fine Cacao and Chocolate Institute, 2019, chocolateinstitute.org/resources/map/.

Martin, Carla. “Sugar and Cacao .” AAA119X. AAA119X, 20 Feb. 2019, Cambridge, MA.

Pyenson, Andrea. “From Children’s Media to Chocolate Making.” BostonGlobe.com, The Boston Globe, 1 Dec. 2015, www2.bostonglobe.com/lifestyle/food-dining/2015/12/01/from-children-media-chocolate-making/LIjH0TgDtHhGanjmoZHxYL/story.html.

Thomson, Julie R. “Surprise! Florida Makes Some Of The World’s Best Chocolate.” HuffPost, HuffPost, 3 May 2017, http://www.huffpost.com/entry/best-chocolate-florida_n_59088cf5e4b05c397682bc33.

Multi-Media Works Cited

British Museum. “Interior of a London Coffee-House.” The British Museum, The Trustees of the British Museum, 2019, http://www.britishmuseum.org/research/collection_online/collection_object_details/collection_image_gallery.aspx?partid=1&assetid=290256001&objectid=752544.

Farmer, Fannie. “The Boston Cooking-School Cook Book, 1906 .” Internet Archive, Boston, Little, Brown and Company, 2006, archive.org/details/bostoncookingsch00farmrich/page/n563.

Kirsch, Beth. “Fig-in-a-Box.” Beth’s Chocolate, 2019, http://www.bethschocolate.com/product/fig-in-a-box/.

Ostrover, Olivia. “U.S Chocolatiers.” Mapline, 30 Apr. 2019, app.mapline.com/map/map_4f4f4836.

Pyenson, Andrea. “From Children’s Media to Chocolate Making.” BostonGlobe.com, The Boston Globe, 1 Dec. 2015, www2.bostonglobe.com/lifestyle/food-dining/2015/12/01/from-children-media-chocolate-making/LIjH0TgDtHhGanjmoZHxYL/story.html.

RAW AFRICA, director. The Two Sisters Reviving Ghana’s Chocolate Market with ’57 Chocolate . YouTube, YouTube, 23 Feb. 2017, http://www.youtube.com/watch?v=_0SdUC6ajbU&t=204s.

Robicsek, Francis. “Category:Princeton Vase.” Category:Princeton Vase – Wikimedia Commons, University of Virginia Art Museum , 2019, commons.wikimedia.org/wiki/Category:Princeton_Vase#/media/File:God_L_with_the_Hero_Twins.jpg.

From Gene to Bean to Bar: A Tour from USDA Research to Castronovo Chocolate

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Photo of Display at Castronovo Chocolate literally from beans to bars.

I spent a day and a half visiting both the United States Department of Agriculture (USDA) in Miami and Castronovo Chocolate, a 700 square foot chocolate factory, 2 hours north of Miami located in Stuart Florida. This posting tells the story of the morning with Mike Winterstein, an agricultural research technician at the USDA and of the afternoon and following morning, spent with Denise Castronovo, an artisan chocolate maker and the owner of Castronovo Chocolate.

It is my opinion that both the USDA and Castronovo are part of solution to problems we have studied in the cacao-chocolate supply chain.

First Stop: USDA Agricultural Research Subtropical Station

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Photo: Mike Winterstein is the Agricultural Research Technician at the USDA Agricultural Sub Tropical Research Service,  He is from Long Island New York, moved to Florida in 1974, as a farmer, and joined the USDA in 1994.

As a grower, Mike maintains plants, going out into the fields and taking care of them from planting to germinating etc.  Indoors, he also formats and stores data, maintaining data on the USDA websites.  Mike works with other researchers verifying collections.  The USDA genome research is publically available.  You can order a species, 13,000 are available, from the USDA for the cost of shipping and the phytosanitary certificate verifying the plant is free of all pathogens ($50 ) The big five crops for the USDA are wheat, rice, soybean, corn and cotton.  However at the station in Miami the primary crops being studied are avocado, mango and cacao, and interestingly also sugar cane.  To paraphrase, Mike, “Even though cacao is not really grown in the US, yes, some is in Puerto Rico (Mayaguez has the main cacao collection) and Hawaii, the research and the storing of the genome and plants are important because lots and lots of jobs in the US are tied into chocolate from the manufacture, to the infrastructure, to the advertising/marketing to the consumption.”

The research at the USDA is funded primarily by the US Government.  CRIS the Current Resource Information System https://reeis.usda.gov/reports-and-documents/cris-reports/cris-overview. Is the “documentation and reporting system for ongoing agricultural, food and nutrition, and forestry research.”

The research is funded through farm bills, approved by Congress and thus is really funded by the US taxpayer.  The USDA is a government agency, funding for research changes (due to changing taste and politics), research is at the mercy of the government.  In the new farm bill you can look up the research being done on specialty crops. Here is the link for 2017 http://www.obpa.usda.gov/budsum/fy17budsum.pdf and a link for programs possible being dropped in 2018 http://sustainableagriculture.net/blog/path-to-the-2018-farmbill-stranded-programs/  and another link  from the Council of State Governments for 2018 as proposed by President Trump:  http://www.csg-erc.org/blog/2017/04/10/first-look-president-trumps-usda-budget-2018/

The History

The USDA in Miami started with “The Boys”. (See photo) Walter Tennyson Swingle, (1871-1952)  who graduated from Kansas State at age 16 and had an obsession with chasing citrus (there was no citrus industry yet in Florida, but there was a potential for the crop. http://merrick.library.miami.edu/specialCollections/wtswingle/. Swingle taught himself Mandarin Chinese and German and went looking for crops that could be successful in the US.  He persuaded Henry Flagler, the man who brought his railroad to South Florida, thus opening Florida for development, to give the USDA an acre of land along Biscayne Bay for a lab to study plant disease.  Swingle also persuaded Mary Brickell to give 6 acres to use as a plant introduction site.  The donation was not accepted, but a lease was negotiated.  Plant Explorer, David Fairchild, the same David Fairchild who brought the cherry trees to Washington, D.C.’s tidal basin, is another major player in the history. He sought a piece of land for its climate, not just for the land.

Where the USDA sits today is not shielded by barrier islands.  It receives the warm gulf stream, and because there are no barrier islands, the Atlantic Ocean retains the warmth of the gulf stream, creating a climate fit for cacao.  The land, it is believed,  has always been frost free (important for all subtropical fruits and vegetation).

Viktor Emmanuel Chapman was the first aviator to be killed in France in WWI on November 15, 1918. He trained on this same sight, what is now known as Chapman field with America’s first “Fly Boys” who flew, before the US entered WWI, for the French Foreign Legion in the American Escadrille.  The history of the USDA station at Chapman field in Miami and the breadth of agricultural research currently being done at the USDA subtropical agricultural research center is fascinating and complex.

For more detail of the history see: https://www.ars.usda.gov/southeast-area/miami-fl/subtropical-horticulture-research/docs/a-century-of-research-with-usda-in-miami/

1 The Boys

The USDA Mission in Miami is to:

1. Introduce a broad genetic base for tropical and subtropical horticultural crops believed to have economic potential in warm humid regions of the United States or its territories.

2. Evaluate the introduced populations for their genetic structure, horticultural variation, and botanical characteristics.
3. Preserve a diverse sub-set representing a broad genetic base for each crop.
4. Distribute the material to research scientist, botanical gardens, nurserymen and parks as is appropriate.

The National Germplasm Repository (NGR) is one of eighteen such repositories in the NPGS. The NGR-Miami shares responsibility with Mayaguez – Puerto Rico, for maintaining the U.S. clonal collections of mango, avocado, banana and plantain, tropical citrus, annonas, sugarcane and related grasses, palms, Tripsacum, and a few other relatively minor tropical crops.

Germplasm Holdings: 

The NGR-Miami maintains approximately 6000 accessions. Most the holdings (3500) are in the major fruit and grass collections. The remaining 2500 accessions are ornamental, chemurgic, and spice introductions from tropical and subtropical areas of the world. These plants are a unique collection and requests for material come from many scientific disciplines. Small quantities of germplasm are distributed to bona fide scientists for research purposes.” Not true anymore:  the germ plasm is available to landscapers, botanists, landscape architects, nurseries, as well as bona fide researchers.

Cacao is held at the NGR Miami and has been important both to deal with diseases:  witches broom, frost pod, bitofera, pests, parasites, fungus, etc.  benefitting cacao producers worldwide, but also because “significant quantities of milk, sugar, peanuts, almonds, and other materials produced in the U.S. go into the making of chocolate products. The station is one of two quarantine facilities for cacao in the western hemisphere that serve to keep diseases from moving into the area”.  The station also does research for Mars with Mars scientists.  They have sensors monitoring trees for nitrogen, sunlight, humidity etc. monitoring conditions to be able to help cacao farmers in Indonesia.  The cacao is grown in an area that was built by the CCC (Civilian Conservation Corp -think the Depression and the New Deal) cement walls that look like Mayan ruins absorb the heat keeping the area warmer.

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Mike will hand pollinate a cacao tree, by collecting pollen at the beginning of the day., The next morning he takes the anther’s off, so the tree can not self pollinate, and he brings the pollen, using a Q-tip or tiny paint brush from another tree.  He said  that when he brings the pollen he sees a little spurt.  Wire mesh to keep rats and mice away are around the trees.

Kathleen Martinez, a researcher at the USDA doing Mars research, took me inside the lab.  I was not allowed to photograph inside.  I was shown how leaf material is organized for genome sequencing.  Kathleen explained pipeters, fill tips, DNA samples, working in small quantities, then working on a plate, sequencing 96 samples on 32 plates , PCR amplifying samples, like 96 little needles into a capillary system, with florescent probes, Single nucleotyde polymorphism genotyping, looking for one single change in the genotyping, 96 samples and 96 markers ,fluidigm EPT.  She talked about raw data, XX meaning homozygous, XY meaning heterozygous, allele.  Basically, taking a physical trait linking that trait to a genotype associating it to a phenotype to predict the physotype.  I was shown how the researchers use the centrifuge to remove the cell wall to get clear DNA, some scientists use the plate method and do 40 samples in a day.  Extractions are done all day long.  I was shown the lypholizer, how the water is removed from the fresh leaf keeping the leaf material for long term storage minus 80 degrees C.  Leaves being worked with regularly are stored at minus 20 degrees C.  The autoclave sterilizes all equipment with heat.  Everything is reused.  Tips are cleaned in bleach.  UV cross linker sterilization washed with ethanol then the UV cross linker sterilizer microwave.

Cacao bred to be resistant to disease that tastes well, horrid, CCN51, is now being bred again,  for flavor. I do not know how much research is being done on flavor at this site.

 “The next time you drive by Chapman Field or enjoy a fine bar of chocolate, ponder the centuries of work that have gone into the making. Agriculture is always a struggle and it never ends.  The climate will change, diseases ravage, breeding lines narrow and humans crave something new.  Behind that fence along Old Cutler [road] is a battleground on which the survival of one of mankind’s most iconic crops depends”

Richard Campbell in Edible South Florida Magasine, Winter 2017, Number 1, Volume

Plant_Science_HD2Photo from USDA website

From Gene to Bean to Bar: Visiting Castronova Chocolate

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The timing of my 2nd visit to Castronovo Chocolate was serendipitous:  I got to see the cacao beans arrive. The driver who delivers them brings them inside and is thanked by Denise with one of her chocolate frozen drinks.

Denise Castronovo is a fine chocolate maker.  Originally from Massachusetts, she went to Lehigh University for her Bachelors and Masters in Environmental Science and Economics, then for 2 years she did her PH.d coursework in Ecology in the Botany Department at the University of Georgia. During her undergraduate years she had visited Costa Rica to study the rainforest. In Florida, she started her own mapping technology consulting business.   She has always been interested in sustainable development and conservation.  At the time she was in Costa Rica, eco-tourism was beginning to grow.  Her studies in Economics linked conservation and the environment.  She was interested in monitoring reforestation using aerial satellite imagery.

In her home life, Denise wanted healthy eating for herself and  for her family, (husband and two young children).  She became interested in superfoods, foods high in anti- oxidants, acai, goji berries.  When she went to Whole Foods and bought cocoa nibs she  became amazed by the flavor notes and chocolate and decided to learn all about chocolate.   All her life was excellent preparation for the opening 5 years ago of her chocolate factory and store.

What Denise is successfully creating and growing parallels the societal changes reflected in the American Artisan and Craft Chocolate time line by Carla Martin, Ph.d Chocolate, The Politics of Culture and Food, Harvard Extension. And just as in France, in American society  today it appears that the food movement is valuing artisan craft makers, (perhaps the consumers are of a certain economic level)  turning to slow, small batch chocolate, that we too are part of a changing culture of chocolate consumption. (See Carla D. Martin-Kathryn E. Sampeck)

Denise’s mission is to raise awareness of chocolate by offering unique varietals of chocolate and flavors, heirloom varieties that are endangered,  to create a market that will preserve the diversity of cacao.  see http://hcpcacao.org    On her website she has written: “Reclaiming the craft of bean to bar chocolate making. At a glance, all chocolate-making looks the same: beans are cultivated and fermented, roasted and ground, sweetened and sold. Large-scale chocolate manufacturers have optimized this process for mass production. The unfortunate result: flat, uninspired, expressionless chocolate – the taste has been engineered out of the bar!
We salute the few, craft chocolate makers that are taking time and care with each part of the chocolate making process, releasing the full potential of the bean; those who are supporting careful farming and fermentation, the ones who ensure farmers are paid a fair wage through an ethical and sustainable supply chain, and those who skillfully grind, roast, and sweeten without diluting the bean’s essence.

We at Castronovo Chocolate are in relentless pursuit of discovering the absolute depths of the chocolate experience knowing full well we may never get there. But along the way, we can all enjoy a bar of the most flavorful chocolate you can find.

Denise receives positive feedback from her customers.  She loves to watch them try a truffle at the store, because most have never had anything quite like the ones she makes. One customer has told her that her truffles are better than any he ever had in Brussels.

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She is succeeding as shown by the numerous  international awards she has already won. As she said modestly “I am winning awards with Bonnat, how incredible!”

International Award-winning Chocolate

Sierra Nevada Dark Milk 63%

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Dominican Republic Dark Milk 50%

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Academy of Chocolate Silver Winner Castronovo Sierra Nevada 72%

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Academy of Chocolate Gold Winner Castronovo Chocolate Maya Mountain Belize 72%

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Academy of Chocolate Silver Winner Castronovo Chocolate Lemon White with Lemon Salt

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Academy of Chcocolate Bronze Winner Castronovo Chocolate Amazonas 72%

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 The Process

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photo of Jean-Marie Auboine Chocolatier Chocolate Map with Descriptions copyright 2012-2015

For a complete description of the chocolate making process see http://expertenough.com/973/chocolate  Both are much like Denise’s process.

Denise with her two employees, wearing gloves, sorts the beans, the beans go on trays.   She roasts them in a convection oven (not in a coffee roaster). A roast of 15 trays is approx. 5 1/2 pounds.  She has a loss (shrinkage) of about 30%. Next she winnows the beans which crack and separate the nibs and shell.  The vacuum suction takes the lighter weight nibs to the bottom.  Again she handsets, making sure there is no shell.  Shell is dirty, having bacteria.  The beans roast at 250 to 270 degrees Fahrenheit for 20 minutes.  killing the bacteria.  She does her grinding and mixing in a melanger.  For milk chocolate sugar is added and milk powder.  Her melanger has 2 big granite wheels and a granite bottom.  She does about 90 pounds of chocolate in 3 -4 days.  10,00 in a year.  Refining, Conching and TemperingIMG_0200

Tempering – creating stable crystals.  Denise uses the seeding method.

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an example of a badly tempered bar.

Denise mentioned how clean the beans are from Honduras.  Obviously leaves, twigs, rocks especially are not good for the juicer.  One can hear the rock in the juicer and must pull it out!

Everything in the shop smells so good, the aroma hits you as soon as you enter the door. All the volatile compounds come out mellowing the chocolate.   Denise has a chocolate library, pours the chocolate into hotel pans, pours it into blocks and then uses air conditioned cooling.

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Sample Packaging.

Castronovo chocolates may do more flavored bars in the future, she does 2 right now with coffee.  But the focus will remain on single origin bars.

BEANS

Some of her beans are sourced from the wild.  Her beans from the Sierra Nevada and Honduras are wild.  Beans in her Patenemo, Venezuelan bar are not quite as wild, as they are grown by subsistence farmers.  She sees herself as a small fish in a big pond, but by joining with other craft makers there will be an impact. source: http://www.castronovochocolate.com

If you take the time to look at each Castronovo chocolate bar, read the label: you will see the % of cacao, the type, where it is sourced, a story about the cacao and its origin and flavor notes, and a batch number.

The flavors of chocolate begin with the farming, with the soil, the climate, the elevation, the tree, perhaps the spacing, and then with the process: the harvesting, the fermenting the addition of sugar (or not) or milk (or not) and all the steps leading to the bar . Certain beans, the varietal of chocolate will grow better in one place than another. The difference between a single origin chocolate maker and large companies, is the same as the difference between agriculture and viticulture for wine.  Agriculture seeks standardization, uniformity, high yield and consistency on as large a scale as possible.  With single bar origin done well, the taste brings a sense of connection to the place from which the bean came.  It is “perhaps the most elusive of these concepts and the most difficult to ascertain.  It is the sense you get from …aroma and flavor that could not have come from just anywhere but rather the embodiment of a single piece of earth.  Connectedness makes a thing different and therefore worthy of appreciation. ”

Acknowledgement:

Both Mike and Denise are incredibly knowledgeable, enthusiastic, passionate and generous.  Thank you both for the time you spent with me, guiding me through your factory and your fields and for the information and  the chocolate Denise fed me!  I am enormously grateful.  Thank you Kathleen Martinez for showing me the lab and for making the chocolate genetics research more understandable.

Disclosure:  Next blog post, I would like to make a comparison between wine and chocolate as my husband is a 30 year wine industry consultant, specializing in artesan vintners.  participating in this course through learning about chocolate, and now enthralled with the history, politics, culture, and taste of chocolate (and other foods) has heightened for me the parallels between wine and chocolate.

Sources:

Campbell, R.  Edible South Florida Magasine, Winter 2017, Number 1, Volume 8.

Castronovo, D. , Castronovo Chocolate Factory, Stuart, Florida, conversations and texts May 2017. and website: http://www.castronovochocolate.com

Kiel, K. & Ornelas, K.,200, “North America from 1492 to the Present- Recent Developments in Foodways” The Cambridge World History of Food, Cambridge University Press, New York, NY, p. 1320.

Leissle, K, Invisible West Africa: The Politics of Single Origin Chocolate, Gastronomica: The Journal of Food and Culture, Vol. 13, No. 3 (Fall 2013), pp. 22-31 Published by: University of California Press
Stable URL: http://www.jstor.org/stable/10.1525/gfc.2013.13.3.22 .

Martin, Carla D. and  Sampek, Kathryn E , The Bitter and Sweet of Chocolate in Europe. DOI: 10.18030/SOCIO.HU.2015EN.37.

MacNeil, K. , The Wine Bible,  2001, Workman Publishing, New York.

Martinez, K., Subtropical Research Geneticist, USDA ARS, Miami,  Florida, lab research tour, May 2017

Sethi, S. 2017, “Origin Made Chocolate: The Bars to Beat”, Wall Street Journal, web Feb 9, 2017.

Williams, P. & Eber, J., 2012,”To Market to Market: Craftsmanship,Customer Education, and Flavor Raising the Bar The Future of Fine Chocolate, pp 143- 209, Vancouver, BC Wilmor Publishing.

Winterstein, M. USDA ARS, Miami,  Florida, conversations and emails, May 2017

Websites:

Council of State Governments, http://www.csg-erc.org/blog/2017/04/10/first-look-president-trumps-usda-budget-2018/

Expert Enough Blog http://expertenough.com/973/chocolate

Heirloom Cacao Preservation Fund http://finechocolateindustry.org/hcp

Jean Marie Auboine Handcrafted Chocolate Map https://www.jmauboinechocolates.com//

UM Walter Swingle information http://merrick.library.miami.edu/specialCollections/wtswingle/

USDA Agricultural Research website https://www.ars.usda.gov

USDA GRIN System: http://www.ars-grin.gov/npgs/

USDA Station History:https://www.ars.usda.gov/southeast-area/miami-fl/subtropical-horticulture-research/docs/history-of-chapman-field/

USDA https://reeis.usda.gov/reports-and-documents/cris-reports/cris-overview.