I found something I love to do, he said. It s all about putting in the time and effort.
Good chocolate, Rasmussen discovered, can hint at many flavors, such as nut, orange and cinnamon.
Rasmussen started Potomac Chocolate 3 1/2 years ago in his house. He sells his chocolate bars to 75 stores in the United States and a few in Canada and Europe.
This is easily the smallest chocolate factory in the world, said Ben Rasmussen, standing in his laundry room, where he makes 40 pounds (that s about 360 bars) of chocolate a week.
Differences in soil and weather affect the taste of the chocolate that a tree helps produce. Labels on gourmet chocolate bars often state where the beans came from and how much cacao bean is in the chocolate. (Rasmussen s favorite bars are his 70 percent Upala bar and his 70 percent San Martin bar. Upala is a city in Costa Rica and San Martin is a region in Peru.)
is there a washing machine.
The ingredients in good dark chocolate may be simple, but making it is anything but. As much as 450 pounds of beans that s more than twice the weight of an average size man arrive on Rasmussen s doorstep every few months. Rasmussen sorts the beans by hand, discarding any sticks, leaves and broken or clumped beans. Then he roasts the beans in a rotating metal cylinder in an oven that he has adapted for making chocolate. He lets the beans cool.
Making chocolate is a lot of work, but it isn t even Rasmussen s full time job. He works as a computer manager. (He also has four kids.)
Next, he puts the beans in a winnower, a machine that he made out of a juicer, Prada Fairy Bag
a vacuum, some plastic piping and a metal funnel, which removes the husk (or shell) of the bean. What remains is called the nib.
I fell in love with chocolate, he said.
We all grow up thinking chocolate is chocolaty, but it has so many different flavor notes, he said.
Cacao (sounds like ka COW) beans are the main ingredient in Rasmussen s chocolate. They come from cacao trees, which grow in warm temperatures in places such as South America. The seeds grow in brightly colored pods the size of footballs, with about 50 seeds in each pod.
With chocolate, you can go as deep as you want with the creative side, the scientific side, the technological side, he said. There s so much room for learning new things and improving. I think my chocolate is awesome, but there s a lot of room for improvement, and that s what I m trying to do.
My passion is bringing out the flavor of the bean, Rasmussen said. There are these great flavors of the bean. How can I bring that out as much as possible?
Most of Prada Eyeglasses 2016 my stuff is DIY, or do it yourself, he said. The equipment otherwise would be too expensive.
maker turns beans into bars
Every year, Rasmussen has sold more chocolate than the year before. Its popularity has grown through word of mouth, which means that people tell other people about his chocolate. He s thinking about expanding his work space by adding on to his house. For now, he said, it works OK for a one man chocolate factory.
WASHINGTON In the movie Willy Wonka and the Chocolate Factory, Mr. Wonka, wearing a long velvet jacket and a top hat, leads Charlie on a tour of the colorful factory, which features a chocolate river, hot chocolate trees and a chocolate waterfall that flows down jagged rocks. Nowhere in Wonka s big, bright factory Black Prada Bag With Red Interior
After the seeds are pulled out of the pod, they are left to dry for about a week, during which time they start to brown and take on their chocolaty taste. At that point they are no longer seeds, because they can t grow, so they re called beans.
It s this moment when you re like, Holy cow! I had no idea chocolate could taste this way, Prada Handbags Crossbody
Rasmussen puts the nibs in a melanger (meh lon DJAY), a French word that means to mix. The big pot spins fast. He lets it spin for days so the nibs become liquid. He adds sugar. This mixture now it looks and tastes like chocolate goes into a second spinning machine that heats, cools and heats it again. This process, called tempering, gives the chocolate its shine and snap. The chocolate goes into plastic bar molds and is refrigerated. Lastly, Rasmussen wraps the bars in plastic and paper.
All that changed one night five years ago, when his brother brought him some gourmet chocolate.
Rasmussen became obsessed with chocolate and started learning about it, trying different kinds and hosting chocolate tastings for his friends and family. Even his youngest daughter, who was 3 years old at the time, began talking about the taste of the chocolates.
For Rasmussen, who is 38, chocolate love started only recently. While growing up in Woodbridge, Va., Rasmussen liked Three Musketeers bars. He didn t like dark chocolate, which is what he makes today.
he said. It is something completely different than anything I ve ever experienced.
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