Eat I Traveled to Nicaragua to "Study" Chocolate
Tasting our handmade chocolate is like traveling around the world— you can experience parts of Central America, South America, India, the Philippines or Africa through the bars and desserts we make from scratch. Take it from our chefs, sommeliers, and cooks that would join us for “chocolate tastings” when we first started roasting our own cacao beans.
Making our own chocolate means we have the ability to select from a hundred more unique flavor profiles than before. Since our kitchen is involved in nearly every step of the dessert process, we can accomplish the quality and variety that we would like. It all started after I traveled to Nicaragua to “study” chocolate. After observing the farming, harvesting, fermenting, and drying process of cacao beans while visiting the farms there, I was able to see a part of chocolate making that I had not yet learned. I’ve been a pastry chef since 1995 and have worked with chocolate for many years, but this was new to me. While I had never considered making chocolate myself before this trip, I knew it was something I wanted to do when I returned. Next thing you know, we purchased machinery and have since been making our very own chocolate for about three years in Auberge Du Soleil’s michelin-star restaurant.