Small, craft chocolate manufacturer has developed new method for making bean to bar chocolate!
Over the last six years, Rogue Chocolatier has been pushing the limits of bean to bar craft chocolate manufacturing. When our company was founded in 2007, I was so disappointed by food brands whose quality would go down over time, and brands who would compromise their integrity. I was inspired to make a company that existed for its products, not solely to create profits.
We started production in a small 400 square foot facility in Northeast Minneapolis. From there, we began trying to make some of the worlds finest chocolates by hand, with the goal of creating a company that doesn't compromise. Very early on we were fortunate enough to get some major press coverage and thus began a long journey. Along the way we've won numerous accolades, including winning Best Chocolate at the Good Food Awards two years in a row! Our guiding light has always been and will always be the pursuit of excellence in what we do. To this end, we are launching our Kickstarter project to fund a newly developed manufacturing process that is going to take us to the next level.
We already use a variety of proprietary processes in manufacturing our chocolate. In fact, we go through so many extensive steps to produce our chocolate that it takes a week to produce a single batch! We are very fortunate right now to be in a position of having a persistant backorder in our sales, but of course there are obvious drawbacks to this. The experience of the last six years has lead me to develop a new, but extremely elegant solution to our production that increases our capacity by 50% and at the same time will improve the flavor, aroma, and texture of our bars. I wish I could tell you more, but I will say that it is a new method for milling and conching. This method solves one of the major problems with milling high percentage dark chocolate, which is that the certain particles mill preferentially. Furthermore, it solves a major issue with dark chocolate conching by improving the quality of results, which are often hindered by the properties of high fat compositions. The solutions to complex problems are often so simple they seem effortless, even if you spend years trying to solve them. Needless to say, I am elated at the prospect of finally implementing this new technique. I think our customers(you!) are going to be really excited with the results.
Unfortunately, even simple, elegant solutions cost more than we have capital for at this time, so we are asking for you to help us with this project through Kickstarter. We want to be able to continue to develop new ways of approaching and improving chocolate, and this is the first step to get us there. Remember that Kickstarter is an all or nothing funding system, so if we can't reach our goal we get nothing and you get your money back. Also, we only have 30 days to pull this off.
Once we have the funding, we will commence to purchase the necessary pieces of equipment, and within two months will be able to start producing our first batches with this technique. We are excited to be offering the first batch using this new method to you, our Kickstarter backers. We are so grateful for your support. Let's keep pushing the envelope and see just how good we can make chocolate!
The first few batches of chocolate made with the new method will be made with cocoa beans from the same origin and with the same 70%, two ingredient(cocoa beans, cane sugar) formulation of our regular line. These include our Sambirano bar, made with cocoa beans from Madagascar; our Hispaniola bar, made with cocoa beans from Dominican Republic; and our Rio Caribe bar, made with cocoa beans from coastal Venezuela. Check out our site for more details on our products! http://roguechocolatier.com
All of our chocolates are single origin dark chocolates made with specialty cocoa. We only use two ingredients in our chocolate: cocoa beans and cane sugar. We never use vanilla, cocoa butter or any emulsifiers. At this time, we don't make any milk chocolates.