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Small bean-to-bar chocolate maker creating new limited-edition single-origin chocolate bar and expanding production!
Small bean-to-bar chocolate maker creating new limited-edition single-origin chocolate bar and expanding production!
153 backers pledged $17,308 to help bring this project to life.

What Should the New Origin Be?

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One of the goals for this Kickstarter is to develop and release a new, limited-edition single-origin chocolate. I did this as part of both of my previous Kickstarters: Upala, Costa Rica in 2010, and Cuyagua, Venezuela in 2013. 

Cacao from Cuyagua, Venezuela
Cacao from Cuyagua, Venezuela

As you probably know, all of my current chocolate is single-origin, which is a somewhat ambiguous term that is used to describe cacao sourced anywhere from a single farm all the way up to a full country. For me, I try to be as specific as possible (but not moreso). So, since the cacao for my Duarte, Dominican Republic chocolate comes from a collection of small farms in the Duarte region of the DR, that's how I name my bar. 

When I was first introduced to craft chocolate, I was blown away by the different flavors I tasted from different origins and different chocolate makers. It was unlike any chocolate I had ever tasted before, and I was hooked. I honestly had no idea chocolate could taste like that. Even after seven years making chocolate, pure single origin chocolate is still my favorite to eat, and is what I am most passionate about  when making chocolate.

In that very first chocolate tasting, which was around the holidays in 2009, I tried chocolate from various countries in Central and South America, as well as Madagascar. I've since tried chocolate from all over the 'cacao belt'--that area where cacao grows, roughly 20 degrees north and south of the equator--and the different flavors from different origins still continues to amaze me. 

One of my favorite parts about being a chocolate maker is when someone tries one or two of my single origin chocolates and I get to share in that 'I had no idea chocolate could taste like that' moment. 

Cacao
Cacao

So, I've got a few ideas of new origins for the new single origin bar for this Kickstarter. I even have some samples of a couple of them on the way. 

But before I make a decision, I'd love to hear from you! Is there an origin that you just absolutely love? Or one you think would be great as a Potomac bar?

If so, leave a comment on this update. I look forward to hearing your thoughts!

Thanks,

-Ben

Ariana Estariel likes this update.

Comments

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    1. Potomac Chocolate Co. 3-time creator on

      Hi Sean.

      Yep, cacao does grow in Hawaii and I'd love to do a bar using Hawaiian cacao. When I've looked into it in the past, though, there has never been any available. Hawaii doesn't produce a large amount of cacao, and it is in pretty high demand. Also, some of it is, as you say, grown by chocolate makers for their own use.

    2. Sean Kennedy on

      Doesn't cacao grow in Hawaii? Would you ever consider a Hawaiian bean? Maybe those beans are already grown by specific chocolate makers and not available for purchase.

    3. Potomac Chocolate Co. 3-time creator on

      Thanks Ariana! Funny, Ecuador is an origin that has never been one of my favorites (with a couple notable exceptions, of course). But, I've recently been thinking I should try making it myself and see if I can make something I love.

      It's definitely on the list.

    4. Missing avatar

      Ariana Estariel on

      I might choose Arriba Nacional from Ecuador. Fruity, floral profile. I'm sure you could bring out flavours that would startle and amaze me. When you're comfortable with the results you might even reach out to Santiago and Carla of Pacari and do a collaboration bar. Thanks for giving us a chance to weigh in on your projects!

    5. Potomac Chocolate Co. 3-time creator on

      Thanks Kelly! What do you like about Madagascar chocolate?

      I should have asked this question to arrscott, too! What do you like about the origins you suggested, arrscott?

    6. Kelly Moravec on

      Would love a Madagascar bar!!!

    7. Potomac Chocolate Co. 3-time creator on

      PNG is one of my favorite origins that I haven't worked with yet.

      Thanks!

    8. Kerry Beal on

      Actually what I really want to see is a Papau New Guinea - earthy and smokey.

    9. Potomac Chocolate Co. 3-time creator on

      Kerry: Ha!

      You can't trick me. I know that ruby isn't an origin. :)

    10. Kerry Beal on

      Maybe you should try a ruby!

    11. Potomac Chocolate Co. 3-time creator on

      Thanks arrscott! Belize is one I've been considering, but hadn't given any thought to Grenada.

    12. Missing avatar

      arrscott on

      Ben - I'd love to taste what you could do with Grenada-grown chocolate. Otherwise, Madagascar or Belize would get my vote for an upcoming Potomac bar.