Comments on: Interview with Art Pollard of Amano Chocolate, Part II http://cacaolab.wordpress.com/2007/11/14/interview-with-art-pollard-of-amano-chocolate-part-ii/ Thinking about artisan chocolate Sat, 17 May 2008 21:01:59 +0000 http://wordpress.org/?v=MU By: Tom http://cacaolab.wordpress.com/2007/11/14/interview-with-art-pollard-of-amano-chocolate-part-ii/#comment-651 Tom Thu, 29 Nov 2007 22:01:59 +0000 http://cacaolab.wordpress.com/2007/11/14/interview-with-art-pollard-of-amano-chocolate-part-ii/#comment-651 Too true, I must say I don't even pass around chocolate at work that I have messed up, I have an extremely astringent under roasted Dominican choc that only my wife and I have tasted...it is so astringent it precipitates out milk protein when made into hot chocolate. Can't bring myself to throw it out, I think I keep it for the same reason to remind myself not to do it again. I think throwing chocolate out would make me cry, I did throw out nibs that I burnt once....but onto the garden so at least they did something useful (that was your tip). Probably fair to say that your mistakes would be tastier than mine though :) Too true, I must say I don’t even pass around chocolate at work that I have messed up, I have an extremely astringent under roasted Dominican choc that only my wife and I have tasted…it is so astringent it precipitates out milk protein when made into hot chocolate. Can’t bring myself to throw it out, I think I keep it for the same reason to remind myself not to do it again. I think throwing chocolate out would make me cry, I did throw out nibs that I burnt once….but onto the garden so at least they did something useful (that was your tip). Probably fair to say that your mistakes would be tastier than mine though :)

]]> By: Art http://cacaolab.wordpress.com/2007/11/14/interview-with-art-pollard-of-amano-chocolate-part-ii/#comment-616 Art Tue, 20 Nov 2007 04:06:27 +0000 http://cacaolab.wordpress.com/2007/11/14/interview-with-art-pollard-of-amano-chocolate-part-ii/#comment-616 No, it can't taste that bad but it isn't going to go out with my name on it unless it is perfect. Of course, there will be variation from season to season and even from lot to lot (which is part of what makes artisanal products interesting). Even so, if it isn't up to par, I'd rather throw it out than release something that I do not believe in. It is also my way of reinforcing to myself -- "not to do it that way again." -Art No, it can’t taste that bad but it isn’t going to go out with my name on it unless it is perfect. Of course, there will be variation from season to season and even from lot to lot (which is part of what makes artisanal products interesting). Even so, if it isn’t up to par, I’d rather throw it out than release something that I do not believe in. It is also my way of reinforcing to myself — “not to do it that way again.”

-Art

]]> By: Tom http://cacaolab.wordpress.com/2007/11/14/interview-with-art-pollard-of-amano-chocolate-part-ii/#comment-599 Tom Fri, 16 Nov 2007 10:50:59 +0000 http://cacaolab.wordpress.com/2007/11/14/interview-with-art-pollard-of-amano-chocolate-part-ii/#comment-599 Don't throw it out Art, I'll have some, it can't taste that bad :) Don’t throw it out Art, I’ll have some, it can’t taste that bad :)

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