In contrast to the production and consistency minded folks that were instructing at the Chocolate Technology course, Steve DeVries is a name that constantly comes up when talking about high-end varietal chocolate. He produces a very small number of bars that are nothing but cacao and sugar, at about 75% cacao mass, using antique equipment. The reasoning here is that newer equipment is built to uniformly conch a variety of beans to a consistent product. Older equipment is going work at a lower temperature (it might be conching at 130-140F instead of the standards 160F+) so will leave lots of volatiles in the chocolate while hopefully liberating the acetic acid. He’s based in Denver, and he’s definitely on my must-meet list.
Legendary chocolate maker