Artisan Chocolate Making

Vegan milk chocolate making

Dairy-free and Gluten-free chocolate restrictions just fuel the chocolatey creativity

Our taste-goals and the spirit of our process are traditional, but we use special ingredients to make our base vegan milk chocolate (Schmilk), and awesome dairy-free and gluten-free chocolate versions of old milk-chocolate favorites. Vegan toffee, vegan gianduja, vegan ganache, vegan caramel… Viva vegan milk chocolate!

 

Artisan Chocolates

We also seek out brand new chocolate taste sensations. Our Vermont Farmers’ Market specials have included a very special, delicately flavored Macadamia-based dairy-free white chocolate, and dairy-free truffles flavored with Birch syrup from Vermont Birch trees.

Coming soon: exciting new sorts of vegan truffle logs!

 

Artisan dark chocolate- traditional beginnings

Our bean-to-bar dark chocolate starts out with specially chosen cacao beans. We switch up the bean to keep things fresh! Each artisan chocolate bar comes with a label giving a short description of the bean’s distinct flavor profile.

We roast the beans to bring out their best and then crack, winnow- to remove the husk, and grind them, along with a little sugar and extra cocoa butter, to produce a balanced palate and a creamy texture that facilitates tasting. This process takes three days! But our vegan dark chocolate is worth the trouble.

 

Cacao beans go through a traditional process on their way to becoming chocolate as we know it:

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Beans destined to become magnificently Bittersweet come to the Hollow unroasted. The temperature and duration of the roast are selected on a bean-to bean basis, as a given roast will treat different beans differently.

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The next step is to remove the husk. After roasting, the beans with their husks are broken into pieces, before winnowing. Winnowing is the process by which the husk is separated out from the cacao nibs. What we want are the nibs!

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Once the pile of cacao nibs is assembled, the nibs are ground into cacao liquor. This cacao liquor is then placed into a stone-wheel melanger, along with the other ingredients. The melanger runs for 48-72 hours, during which time the particles of the ingredients are refined, and collectively acquire the taste, aroma and smooth texture of chocolate.