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.

Read whole article via dcist.com

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10/31/2017
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