Single-Origin Couverture: Camino Verde Meets The Herbfarm.
December 21, 2017, Seattle, Washington – High-quality couverture is something good chefs know about, but familiarity with single-origin, two-ingredient (i.e., chocolate containing only cacao and sugar) couverture is less common. This month, Bellflower Chocolate Co. is providing single-origin Camino Verde couverture to the renowned Pacific Northwest restaurant, The Herbfarm, a collaboration spearheaded by Callie Neylan, Bellflower's Co-Founder, and Corrie Wright, Pastry Chef at The Herbfarm.
One of the main differences between Bellflower's couverture and that of commercial couverture (such as that preferred by chefs such as Callebaut and Valrhona), is the fat content. Two-ingredient chocolate is lower in fat than commercial couverture, and since Bellflower doesn't add emulsifiers to its chocolate, this was a bit of a challenge. Additionally, taste tests lead The Herbfarm chefs to choose Camino Verde over our other origins. Camino Verde has one of the lowest fat contents of all single-origin chocolate.
With some experimentation, a little research, and a few tweaks, we worked with Corrie to come up with a two-ingredient couverture that works. Our Camino Verde couverture is featured this month in chocolate kouign amanns on The Herbfarm's December menu, with plans for showcasing other origins in future dessert menu items.
About The Herbfarm: The Herbfarm, opened in 1986, is a celebrated restaurant northeast of Seattle in the town of Woodinville. Pioneering the farm-to-table movement, The Herbfarm – along with Alice Waters' Chez Panisse – was one of the first modern American restaurants focused exclusively on serving regional foods from local sources.
About Bellflower Chocolate Company, LLC: Headquartered in Seattle, WA and producing its chocolate on top of Queen Anne in between the Space Needle and the Fremont Cut, Bellflower Chocolate Co. makes small-batch chocolate with a focus on honest ingredients, simplicity, quality, and craftsmanship.
For further information, contact Callie Neylan: email@example.com
Photo credit: The Herbfarm