Shortly after, he moved to Paris to help acclaimed chef Jean Joho open the Eiffel Tower Restaurant. He returned to Kansas City the following year and briefly resumed his role at Shiraz before accepting the pastry position at the American Restaurant.
Cacao Crudo is more than a chocolate, it is a project by Daniele Dell’Orco. He is an anthropologist and researcher in the food sector and in the conservation and protection of agricultural and wildlife biodiversity. During his many journeys and studies abroad, Daniele started to appreciate the incredible health benefits that raw cacao/chocolate has. Back in Italy, he decided to start production but he added something that in his opinion was missing in the majority of the raw chocolate that he had tasted till then: the passion for the most refined taste.
The challenge was to produce chocolate that is at the same time healthy and gourmet, made of top-quality organic ingredients coming from a transparent and fair supply chain. In other words, a project shaped on a sustainable and ethical approach around food.
After two years of research to find the higher quality ingredients and experimenting to find the best ways of preserving these precious properties, he established his workshop in 2013, on the outskirts of Rome. It is immediately clear that this project wants to offer something else compared to the more common raw chocolate found in commerce. That is why Daniele uses exclusively Criollo Cacao. It grows naturally in the Amazon Forest and represents the most precious and purest under species of cacao in the world, representing less than 1% of the world production.
Marco Gruppioni is the artisan behind Ruket chocolate, created in a very small shop in a small town outside the town of Ferrara in Italy. His story as an artisan began by making gelato using a simple recipe: excellent ingredients and absolutely no additives. To this initial passion, in a short time, he added the one for chocolate, the most sublime art with an imperative principle: only from the bean to the final product.
His bars have a beautiful diamond pattern called "a bugnato" that is a small replica of the Diamanti Palace in Ferrara.
Ruket can be reassumed in 2 words: artisanal and quality. It is a story embroidered slowly and carefully as it used to and that is reflected in all their products. It is a passion most of all for natural things.
Gianluca Franzoni, founded Domori in 1997 and is recognized worldwide and deserves credit for restoring the cultivation of Criollo beans. In 2002, he also opened the San Jose' plantation in Venezuela where he is cultivating many varieties of Criollo on the verge of extinction. It is thanks to him that the chocolate world is finally steering toward both the cultivation and consumption of fine chocolate. According to Georg Bernardini, editor of the Chocolate Reference Standard, "no other Chocolatier has managed to produce such a constant and formative quality. Domori was and is the yardstick for all manufacturers worldwide".
For those unfamiliar with Elbow's story, he got his start in 1992 at the Lincoln Country Club while he was a student at the University of Nebraska-Lincoln. He graduated in 1996 with a bachelor's degree in restaurant and business administration.
He returned to Kansas City to head up Shiraz Restaurant. Three years later, he landed in Las Vegas to help celebrity chef Emeril Lagasse open Delmonico Steakhouse at The Venetian.
It was there he perfected his chocolate-making skills. He offered his creations to local markets, and, when demand swelled, he started his own company.
He said his interest turned more toward pastries and desserts while he was in Las Vegas.
"And when I started working with chocolates, I fell in love with it," he said.
Happy to share this delicious creations with you.
Adam Dick & Dustin Taylor started out by making furniture. It was quite a change starting to make chocolate from scratch but it had many similarities to what they did before: starting from the raw ingredients, find the best and transform them in their small factory in Eureka, California, in delicious chocolate. The entire process takes approximately three weeks to complete but allows them to make some of the finest chocolate possible. They use organic cacao and organic cane sugar in their chocolate. By not cutting corners or taking shortcuts in their process they are able to leave out vanilla, additional cocoa butter or other emulsifiers, in hopes of capturing and highlighting the subtle flavor nuances in the cacao they source from around the world.
Cecilia Tessieri is the mastermind behind Amedei, located in Pontedera in the province of Pisa, Tuscany. Amedei is considered to be one of the finest chocolate producers in the world. Cecilia started her career making pralines in a small shop and took her quest further by starting to make connections with the farmers and creating her first chocolate bar after almost 8 years of research. Amedei's collection now includes 21 bars among which the Porcelana, many award-winning and limited edition bars. Amedei still offers their original line of pralines, a fusion of chocolate and Mediterranean fruit and couvertures used by the best pastry chefs in the world to craft their magnificent desserts.