If I was going to start a Bean to Bar chocolate factory with my wife, we would have to name it. Pretend that every name in the universe was already taken with the exception of the following two, which one do you like better?
PORTLAND CHOCOLATE MAKER
PORTLAND CHOCOLATE WORKS
Note: A chocolate maker is someone who roasts cocao beans and grinds them into chocolate. A chocolatier is someone who uses chocolate to make truffles and bon bons and whatnot.
There are but a handful of bean to bar houses in the US. I am new to the scene but I have to say that chocolate is way more complex and dynamic than Hershy's would have you think. I am loving the research.
My favorite bar, right this second, is the Amano Dos Rios bar. Beans from the Dominican republic. I can't f#$king believe that this bar is only beans and sugar. It is so dynamic and the flavors are so distinctive. I like to eat it in front of my spice rack and point to what I am tasting as the complex flavors eel through the canyons of my pallet. The best way for me to describe it is to ask you to substitute the word CHOCOLATE wherever you see the word GUM, in the exchange below. Except for the very first GUM.
Willy Wonka: Don't you know what this is?
Violet Beauregarde: By gum, it's gum.
Willy Wonka: [happily, but sarcastically] Wrong! It's the most amazing, fabulous, sensational gum in the whole world.
Violet Beauregarde: What's so fab about it?
Willy Wonka: This little piece of gum is a three-course dinner.
Mr. Salt: Bull.
Willy Wonka: No, roast beef. But I haven't got it quite right yet.
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