Chocolate conferences are like a box of chocolates, you never know what you’re gonna get. Last month, I had the pleasure to meet William (Will) Marx, founder of Wm. Chocolate at the Fine Chocolate Industry Association New York City conference. He came across as hardworking and humble, and I could not wait to try his chocolate.
A week later, on the other side of the country, Pashmina of the Choco Rush subscription box told me how fantastic his Belize bar was. We thought it would be great to interview Will for the company’s blog. Well, the interview is now up and I think you’ll appreciate his views on the use of unrefined sugar. You can find the interview here.
Now, tell me, have you had his chocolate? What are your thoughts on using unrefined sugars?
I went through a similar thought process to Will early on my chocolate making journey: if I’m putting 25 to 35 per cent of sugar in my bars, surely I should also be paying attention to the quality of the sugar as well, not just the cacao. Also, provenance is important to me. As an Australian maker, I prefer using unrefined raw sugar from Australia. It’s not certified organic but the sugar cane farmers I have met had a strong sense of custodianship of the land their family has been farming for several generations.
[…] you want to learn more about Wm. Chocolate, check out Estelle Tracy’s interview with Will and you can see my thoughts on the first bars I tried by […]