During a pre-blizzard tour of the Harper Macaw chocolate factory, co-founder Colin Hartman noted that some strains of cacao are fermented in boxes that retain their own particular variety of wild yeast. This parallels with the fermentation process for certain beers, so it's appropriate that the bean-to-bar chocolate manufacturers have set up shop down the street from DC Brau.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Heading to Cleveland: Follow our journey to StarChefs Rising Stars July 13–15
We’re excited to be part of the StarChefs Rising Stars event in Cleveland from J…
Symrise presents an exclusive webinar: Summer LTO trends from our Seasonality Research initiative
Join us TOMORROW- Thursday, June 26 at 12:00 PM to : · Understand key…