TABAL CHOCOLATE : FOLLOW OUR BLOG
Tabal Chocolate is excited to announce that we are officially KOSHER PARVE certified and have KOSHER PARVE single origin dark chocolate available at our 7515 Harwood Ave. Wauwatosa, WI location.
Introducing the Grindometer for measuring Chocolate
July 7th, 2015, 11:30 AM
The refining process of dark chocolate takes dedication and precision to bring out all the flavors necessary for a satisfying bar. At Tabal Chocolate the Grindometer allows us to gauge the particle size and micro levels to our preference. The sweet spot for micron-level is right around 20. As the chocolate is ground we periodically measure the fineness of the grind using this Grindometer. Understanding the fineness, the aromas, and the texture of the refining process is key to developing great tasting dark chocolate.
Organic Cocoa Nibs & Cacao Beans
For more information -- http://navitasnaturals.com/product/439/Cacao-Nibs.html
Shorewood Farmer's Market
June 30th, 2015, 12:00 PM
Over the weekend we found ourselves at the Shorewood Farmer's Market over on Capitol and Murray Avenue. Three hours at the market was ample time to educate and distribute our fine dark chocolate to the many eager faces at our booth. The amount of interest and curiosity present was incredible and illustrated a strong passion for artisan chocolate.
The Costan Rica with sea salt bar was the first flavor to sell out, next Bolivia with coffee, and finally the Purvian with cherries. Overall, the day was a success and filled with excitement, and I think it is safe to say the chocolate scene in Milwaukee is ever-growing and reaching more people every week. The Shorewood Farmer's Market is held every Sunday from June 28th - November 1st (https://www.facebook.com/shorewoodfarmersmarket). Come check us out!
Tempering at Tabal
June 19th, 2015, 2:15 PM
The valves are fixed and a broken nozzle is repaired, the tempering machine is back in action! Only a short couple of days without the tempering machine working properly yielded a photo-friendly occasion.
20 lbs of untempered chocolate were hand scooped out of the broken tempering machine and the turn out was impressive. The image on the right shows a batch of Peruvian chocolate previously stored and shining with detail. The lava-like flow of the chocolate is quite astonishing to see up close and truly reveals the beautifully chaotic moments in the bean-to-bar processing approach.
The following images present cocoa butter and sugar bloom
June 16th, 2015 - 1:30 PM
As the molds for today were filled, the sweet aroma of cooling chocolate filled the prepping room. The fridge gleamed with rows of Central American culture and flavor. Juxaposed to the prepping area we filled an order of custom finger bars, which are genuinely friendly in size.
Valentine Coffee is one of the destinations for today's work, along with Sendik's on Downer. The chocolate bar order covered the flavors Bolivia, Bolivia Coffee, Peru, Costa Rica, and a many more. The smell of chocolate is permeating in the summer months in Milwaukee, and as we leave for the day our clothes lay heavy with the sweet smell of hand-crafted Tabal Chocolate.