How an NYC Chocolate Factory Expertly Crafts 4,000 Bars a Day | Eater
"This NYC chocolate-maker is known for obsessive sourcing, intricate machinery and hands-on craftsmanship, and its signature Maple & Nibs bar is praised by Dan Does host Daniel Geneen as one of the highest-quality chocolate bars in the world. The factory tour follows a meticulous process that begins in the bean room, where machines crack beans and a gentle vacuum removes shells; repeated passes separate and purify the cacao until only nibs remain, and a crusher turns those nibs into a fatty “flake” that is ground in multiple passes. Co-founder Nate Hodge explains that the first pass reduces nib size and subsequent passes yield the desired paste consistency; two kilograms of flake are added to the grinder every five minutes with sugar, then the mixture rests for 24 hours. After final smoothing on a roller mill and another grind, the chocolate is brought up to temp (noted as 88.5 degrees) to allow cacao and sugar crystals to bond, poured into molds, topped, unmolded, chilled in the fridge and wrapped in colorful, 1970s-style packaging before being sent to local shops. Staff emphasize that each bar represents the labor of people from many parts of the world, and co-founder Hodge highlights the importance of telling those human stories behind the product." - Avery Dalal
