Month: February 2016

Photo credit: Mackenzie Rivers

Right when I started my “37 Chocolates” challenge, I stumbled upon Map Chocolate’s Instagram account. I fell in love with the maker’s sense of aesthetics, the composition of her photos, which was pretty, but not precious. Did I mention the captions? I read them like poetry.

When I went to Map Chocolate’s website, it became obvious that Map Chocolate was chocolate with a soul. Yes, its chocolate is made of organic cacao from small cacao farmers and no, it does not contain any lecithin, but that’s not all. I read the chocolate descriptions like chapters of a novel and, for the first time, I did not feel intimidated when reading about single origin cacao. I did not know a thing about the difference between a cacao from Belize, Madagascar, or Tumbes in Peru, but I suddenly wanted to know more. I knew right then that $8 would get me chocolate and a map I would gladly want to follow.

Please tell us about Map Chocolate. 

It was the beans that drew me in. I walked into the Chocolate Alchemy warehouse and was so shocked–I had no idea that chocolate did not just come from one type of cocoa bean. Or that there were so many types of beans, grown in so many places. The fact that there is not just “one” bean, from one place, is incredible, because it means there is not “one” chocolate. Which meant, why the heck does it all mostly taste the same? Aside from Theo, I had never tried craft chocolate, so I went from seeing the beans to saying “I want to make chocolate.”

To me, this is what craft chocolate offers: chocolate as something real, not the idea of chocolate as one standardized flavor. That was a year and a half ago; I made chocolate for nine months before I made the leap into opening my online shops. I gave a lot away to family and friends to try, my son and his friends ate it every day, I threw out mistakes, and loved every minute. I was at a crossroads in my life and during that nine months I started working for Chocolate Alchemy (the “father” of bean-to-bar craft chocolate) and every day I would ask John a question about beans or roasting, the chemistry behind chocolate, equipment, etc. He is like the Wikipedia of chocolate! I became immersed in the world of small batch chocolate making, and the world of beans. So I have been very fortunate to have people encouraging me and believing in what I am doing, willing to taste my chocolate, and to give me, a new chocolate maker, a try. And that is why my company is called Map Chocolate: map stands for Mackenzie and People. No boundaries, finding open roads, and each of us discovering our path. I am thrilled every time I send out a bar.

And as a side note: when I was looking for molds I wanted square ones. I found my molds and when they arrived from Belgium (possibly the smallest order they’d ever had, I bought a total of 3, and could make 6 bars at a time), the invoice had the name of the mold listed as Scheherazade. She is the narrator storyteller behind the ancient stories A Thousand and One Arabian Nights…that seemed like a good sign.

Photo credit: Mackenzie Rivers

Could you give us a glimpse into a day at Map Chocolate? Is there such thing as a typical day when you are a chocolate-maker?

Because I work part time at Chocolate Alchemy (John supplies and makes bean to bar equipment, beans + supplies, and information), as well as being the sole proprietor of Map I have to be efficient and try to stick to a schedule. I divide the basic chocolate making over 3 days, then fill in everything else in the mornings and evenings. One day is for roasting, making test batches, and making my sipping chocolates. Roasting is when I often get my inspiration for my bars, because at this point it is truly about the beans; I get the first hints of what chocolate the beans might become, and, for me, it is the area that requires the most skill and intuition. I use a barrel roaster, which also gives me a good way to gauge the roast depending on the aroma, and how it changes and shifts during the roast. The second day I reserve for tempering/molding bars, and nothing else; I still hand-temper, so there’s a lot going on that day. The third day is for wrapping bars and creating my wrappers, and then on day four I try to fill orders, box, and ship. The actual melanging/conching takes place 24/7. I built my website and do all the maintenance/uploading products, and I create my packaging, which I fit in early in the mornings. If I were an animal I would be a mule: stubborn, persistent, not afraid to work, a bit quirky, often with a mind of its own. But “Mule Chocolate” does not have the same ring 🙂

Photo credit: Mackenzie Rivers

Your sense of aesthetics and product descriptions are one of the things that set Map Chocolate from other chocolate-makers. Which are some of the artists and writers that inspire you?

Always in the back of my head is advice about writing by Ernest Hemingway: say one true thing. I want this to come through in what I am making, as well as what I write. I think his quote is from A Moveable Feast. I try to write and stay true to what the voice in my head is saying, and if it feels difficult or a struggle then I know that is a sign that I am not listening, and it isn’t true to my voice. I hope that what I write will open a window, not necessarily point a route to a certain path. As a chocolate maker I’m just a guide: I choose the bean, decide the %, craft it to what I think tastes good, and choose how it will be presented, but then it leaves my hands. Chocolate might be a small thing, but I think there is something amazing about it beyond taste that not only makes us happy, but carries within it the journey of the bean, and awakens memories. This is the story part of it for me, and what I love is that I might say “notes of lemon and birdsong” but then every person has their own notion of what that bird might sound like. Or maybe they will then ask themselves, what would that taste like?

Photo credit: Mackenzie Rivers

I love the seasonality of some of your chocolate collections – I have a soft spot for the Squirrel Stash – could you share some of the chocolate creations you are working on for this winter?

I love creating collections! They came about because the truth for me is that big bars of chocolate can be daunting, and not just the price. What if I take a bite and I don’t like it? what if I unwrap it and now I’m faced with this big bar and I don’t want it to go to waste? And when I was first trying craft chocolate, how was I supposed to choose an Ecuador Camino Verde over a Bolivia? What exactly does a Bolivia mean when it comes to chocolate? The packaging out there implies the buyer must already know what an Ecuador tastes like, and the typical tasting notes only help perpetuate and widen this chasm. There is no reference point; for me, when I eat chocolate it takes me somewhere, either back in time or clarifies the present moment. I want to share this with the people who are trying my chocolate. Also, the flip side of that is that I selfishly don’t want to just make (or eat) the same old thing, and I think chocolate is as seasonal as any real food. So, for this year I have a 25 piece collection for the holidays that is inspired by the winter sky (various hues of dark, a few flickers of bright, and alpenglow will all be in there) a small 9-piece collection inspired by Admiral Byrd called Packing List: Antarctica (he had chocolate and coffee on his packing list), and another small set called The Tip of the Iceberg which features nine different salts atop one origin.

Photo credit: Mackenzie Rivers

Craft chocolate can be expensive. In my experience, many people (I was one of them) feel intimidated by the idea of spending $10 for 2-3 oz of fine chocolate. Some argue their palate is not as refined to appreciate the experience of fine chocolate. As a craft chocolate-maker, what words would you have for someone who is about to dip their toes in the water of craft chocolate?

It all begins with intention. I think that is the gift of anything handcrafted: our intentions shape the world, so if we buy something handcrafted, or from a small farmer who might have actually been the person who lovingly pruned the apple trees, we are then acting out of awareness. It is the goal of mass marketing to get us to choose what we are told we should choose, to act out of habit and blindness.

As a starting point I would say choose based on the packaging, which might seem contrary to “it’s what’s inside that matters,” but if the outer layers are beautiful, thoughtful, have been created with details at the forefront, then that is a good indicator of what is to come inside.This is not to say fancy or expensive, just created with a respect for both the chocolate and the person who might enjoy it. I recently had a bar from a newer, small maker in Australia (Smooth Chocolator) and the packaging was simple albeit stunning. And the experience of opening it was so satisfying, just lovely; as wonderful as opening a new book and seeing the first page, reading the first sentence and having the words drawing you in, instantly. I could feel the maker’s care and love for what they are doing.

The “value” or reason to buy craft chocolate is because it is not just another bar on a long assembly line of sameness, but a glimpse into how the maker sees the world through chocolate. Craft chocolate provides not just the (hopefully wonderful) experience of tasting chocolate, but a real connection…that’s not something a factory does, or is intended to do. Because Map is so small, even in the world of small batch makers, it often feels like it is a tiny bird attempting to migrate and navigate amidst big jetliners and more than a few well-funded Lear jets, plus there is all that headwind from chocolate critics and “experts.” That said, what I believe is that the best stories travel far, and size has nothing to do with it.

You can watch my review of two of Map Chocolate bars here.