Rogue Chocolatier http://www.roguechocolatier.com Rogue Chocolatier is a small, true bean-to-bar chocolate manufacturer, located in Minneapolis, MN. Sun, 20 Jul 2008 22:44:01 +0000 http://wordpress.org/?v=2.3.3 en Trip to the Dominican Republic http://www.roguechocolatier.com/news/trip-to-the-dominican-republic/ http://www.roguechocolatier.com/news/trip-to-the-dominican-republic/#comments Sun, 20 Jul 2008 22:21:58 +0000 admin http://www.roguechocolatier.com/news/trip-to-the-dominican-republic/ I recently took a trip to the Dominican Republic and wanted to share these photos with you.

Cacao tree Cacao tree
An opened under ripe cacao pod. An opened under ripe cacao pod.
Fermentation box filled with beans in a cascading box fermentary. The beans will be rotated through a series of 3 boxes, one every 48 hours. This is the basic fermentation methodology that comprises most of the better co-ops and exporters. Fermentation box filled with beans in a cascading box fermentary. The beans will be rotated through a series of 3 boxes, one every 48 hours. This is the basic fermentation methodology that comprises most of the better co-ops and exporters.
Next the beans are dried slowly on elevated beds or concrete patios. In this case a solar dryer, which looks a lot like a greenhouse with vents in the top and sides. The beans must be turned every 15-20 minutes constantly for around 6-8 days to make the best quality product. Failing to do this part properly can lead to a variety of problems. Next the beans are dried slowly on elevated beds or concrete patios. In this case a solar dryer, which looks a lot like a greenhouse with vents in the top and sides. The beans must be turned every 15-20 minutes constantly for around 6-8 days to make the best quality product. Failing to do this part properly can lead to a variety of problems.
Melangeur-broyeur in all its rough glory. A set of two rollers of about 800 lbs. roll over a warmed granite pan that rotates. This gently crushes the roasted and winnowed cocoa nibs. It also mixes sugar as it is incorporated. I will be repainting, installing a new drive system, and developing a new heating method for the pan. Melangeur-broyeur in all its rough glory. A set of two rollers of about 800 lbs. roll over a warmed granite pan that rotates. This gently crushes the roasted and winnowed cocoa nibs. It also mixes sugar as it is incorporated. I will be repainting, installing a new drive system, and developing a new heating method for the pan.
Longitudunal Conche. This needs some serious work. This machine follows the original design of the conche developed by Rudi Lindt in 1879. This is the mechanism that created the eating chocolate that we think of today when we think of chocolate. Prior to 1879 most chocolate was consumed in the form of drinking chocolate 4 steel troughs with rounded ends. In each pot a granite roller reciprocates back and forth over a granite base, changing the flavor and texture of the chocolate through aeration, heating, and shearing. This is considered by many to be the best machine for making chocolate. I have been cutting the granite bases out with a huge 14 inch diamond cut off saw normally used for road construction. I will be modernizing and automating the drive and heating, as well as cleaning, sandblasting, welding, installing new stones, repainting, installing new bearings, building new sides, etc. Lots of fun. Longitudunal Conche. This needs some serious work. This machine follows the original design of the conche developed by Rudi Lindt in 1879. This is the mechanism that created the eating chocolate that we think of today when we think of chocolate. Prior to 1879 most chocolate was consumed in the form of drinking chocolate 4 steel troughs with rounded ends. In each pot a granite roller reciprocates back and forth over a granite base, changing the flavor and texture of the chocolate through aeration, heating, and shearing. This is considered by many to be the best machine for making chocolate. I have been cutting the granite bases out with a huge 14 inch diamond cut off saw normally used for road construction. I will be modernizing and automating the drive and heating, as well as cleaning, sandblasting, welding, installing new stones, repainting, installing new bearings, building new sides, etc. Lots of fun.
]]> http://www.roguechocolatier.com/news/trip-to-the-dominican-republic/feed/ Rogue Chocolatier Featured in the L.A. Times http://www.roguechocolatier.com/news/rogue-chocolatier-featured-in-the-la-times/ http://www.roguechocolatier.com/news/rogue-chocolatier-featured-in-the-la-times/#comments Sun, 20 Jul 2008 21:36:46 +0000 admin http://www.roguechocolatier.com/news/rogue-chocolatier-featured-in-the-la-times/ We received mentions in two recent L.A. Times articles!

Think chocolate can’t get any better? These Willy Wonkas beg to differ - The latest wave of cocoa hunters is seizing control, from bean to bar

Chocolate made in America

]]> http://www.roguechocolatier.com/news/rogue-chocolatier-featured-in-the-la-times/feed/ Rogue Chocolatier Featured on WCCO Television News http://www.roguechocolatier.com/news/rogue-chocolatier-featured-on-wcco-television-news/ http://www.roguechocolatier.com/news/rogue-chocolatier-featured-on-wcco-television-news/#comments Tue, 26 Feb 2008 21:54:04 +0000 admin http://www.roguechocolatier.com/news/rogue-chocolatier-featured-on-wcco-television-news/ WCCO Television, the Twin Cities affiliate of CBS, recently featured Colin Gasko of Rogue Chocolatier in a story aired on Feb 14, 2008 - Valentine’s Day. “What Makes Chocolate so Delicious?”

Watch the video at wcco.com.

WCCO TV - What Makes Chocolate so Delicious?
]]> http://www.roguechocolatier.com/news/rogue-chocolatier-featured-on-wcco-television-news/feed/ Weekend America Interview http://www.roguechocolatier.com/news/weekend-america-interview/ http://www.roguechocolatier.com/news/weekend-america-interview/#comments Tue, 26 Feb 2008 21:53:44 +0000 admin http://www.roguechocolatier.com/news/weekend-america-interview/ Desiree Cooper and Marc Sanchez from American Public Media’s Weekend America interview Colin Gasko of Rogue Chocolatier.

Aired on Feb 9, 2008.

Listen to the show.

Speaker icon Colin Gasko holds the raw chocolate he uses to create the confections sold by his company, Rogue Chocolatier. Photo: Josh Sarantitis Gasko explains one of his many chocolate-making tools: the triple roll mill. Photo: Josh Sarantitis Chocolate is kept fluid and warm in the conch. Photo: Josh Sarantitis Gasko explains dry conching to Weekend America host Desiree Cooper. Photo: Josh Sarantitis Gasko is at the tempering machine, which heats and cools the chocolate several times to get it to the correct consistency. Photo: Josh Sarantitis ]]> http://www.roguechocolatier.com/news/weekend-america-interview/feed/ The Smallest Chocolate Factory in the World http://www.roguechocolatier.com/news/the-smallest-chocolate-factory-in-the-world/ http://www.roguechocolatier.com/news/the-smallest-chocolate-factory-in-the-world/#comments Tue, 26 Feb 2008 21:11:52 +0000 admin http://www.roguechocolatier.com/news/the-smallest-chocolate-factory-in-the-world/ Colin Gasko photographed by Jana Freiband City Pages:

The Smallest Chocolate Factory
in the World

by Dara Moskowitz Grumdahl

Published Dec 19, 2007 ]]> http://www.roguechocolatier.com/news/the-smallest-chocolate-factory-in-the-world/feed/ The Smallest Chocolate Factory in the World - Syndicated http://www.roguechocolatier.com/news/the-smallest-chocolate-factory-in-the-world-syndicated/ http://www.roguechocolatier.com/news/the-smallest-chocolate-factory-in-the-world-syndicated/#comments Tue, 26 Feb 2008 21:11:41 +0000 admin http://www.roguechocolatier.com/news/the-smallest-chocolate-factory-in-the-world-syndicated/ Rogue Chocolatier’s beans photographed by Jana Freiband
Rogue Chocolatier’s Colin Gasko photographed by Jana Freiband Gourmet Magazine has picked up Dara Moskowitz Grumdahl’s story and published it.

The Smallest Chocolate Factory
in the World

by Dara Moskowitz Grumdahl

Published Jan 15, 2008 ]]> http://www.roguechocolatier.com/news/the-smallest-chocolate-factory-in-the-world-syndicated/feed/