Our conversation with Art Pollard last night was… delicious! If we had to choose a single take-home point, it would be this: at the heart of great chocolate are great relationships.
Art’s relationships with European chocolatiers allowed him to learn subtleties of the art that can’t be found in books. His relationships with farmers allowed him to work cooperatively to grow, harvest, ferment, dry, and roast practically perfect beans to create sublime chocolate.
As a bonus, there was good news for milk chocolate lovers: dark chocolate does NOT reign supreme! If both the cacao and the milk used are the best (Art imports his; no US milk makes the cut) then the product is guaranteed to be a chocolate you can eat with your head held high.
For more information about Art, his products, and our conversation, visit our archives.





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