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He had studied chocolate-making since age 10, and had always wanted to try to make Guittard milk chocolate taste more like European brands he loved. Things changed in , when John Scharffenberger co-founded Scharffen Berger Chocolate Maker in Berkeley and introduced intense dark chocolates to the domestic market.

Native to the Americas, chocolate was transplanted to places like Java and the Ivory Coast after becoming popular in Europe, and each type developed its own characteristics. But around the same time that Guittard began making chocolates that celebrated those unique flavors, heirloom cocoa plants were beginning to disappear, partly due to deforestation and disease. In addition, big buyers were pressuring growers to plant cocoa varieties that produced high yields to maintain dime-store prices for their candy bars.

In , the company helped found the Heirloom Cacao Preservation Fund, a nonprofit group of industry members that identifies older cocoa varieties around the world and funds projects to save them. Guittard has also set up labs in Ghana and Java where farmers can test beans for quality and taste the final product. In May, the company opened a new factory on property in Fairfield that Gary had bought 20 years ago, predicting land prices would get too expensive when they were ready to expand.

Chocolate making will eventually happen there, too, when the family will be called upon to transport that year-old taste memory to yet a new location.

Not just about the chocolate.

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Etienne Guittard arrives in San Francisco, realizes selling supplies is a better bet than looking for gold and returns to France to get chocolate-making equipment. The original factory is destroyed in the earthquake and fire.

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Guittard, the company moves briefly to Commercial Street, then to Main Street; its main focus is now chocolate. The factory is forced out of the waterfront through eminent domain to make way for the Embarcadero Freeway.

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Now under Horace A. Horace A. Thanks and good luck! Your email address will not be published. Notify me of followup comments via e-mail. Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry.

Chocolate Chippers – a new found favorite for making chocolate chip cookies.

Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl. Place the first 4 oz of the butter in a saucepan.

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Melt over medium heat, swirling occasionally, until it starts to turn brown and smells nutty. Do not let the butter get too dark or it will burn. Strain butter into a clean bowl.

This restaurant puts chocolate in EVERYTHING

Place remaining 4 oz butter, sugar, and brown sugar in bowl of stand mixer. Beat with paddle attachment until light colored and fluffy.

Chocolate Everything (Company's Coming) by Jean Pare.Brand New

Add molasses and beat to combine. We handcraft with aroha and Southern grit to create that taste of New Zealandness our customers love. Factory tours are available for groups of about Come and see where the magic happens, and of course there'll be a chance to taste all of your favourites. We do savoury items too. Platters are coming soon to Seriously Good, so you can share a taste of New Zealand at your next function. Get in touch with Jane, or order online in the New Year. Love this Shop.

Recipes for National Chocolate Covered Anything Day. « North Carolina Miscellany

Always gorgeous food and great coffee. The chocolates are sublime. Hands down the yumiest chocolate I have tried in a long time! I was given the Wine Collection box. It was the best chocolate present I've ever had - and I've had a lot. ALL the flavours are divine but the Pinot one was the most delicious chocolate I have ever eaten.