In the United States, more than 50 million pounds of chocolate are purchased in the week leading up to the holiday, according to industry reports., a small corner shop in Torrance that feels like a cross between a working chocolate factory and a neighborhood café.
Bean-to-bar is a fuzzy label, but it generally refers to production models like Marsatta‘s, where whole cacao beans are roasted, ground and refined in a single facility. The chocolate is extremely rich and only vaguely bitter. It sits on the tongue for a few moments before the natural butter content softens and melts.
Not “odds/ends of a chocolate making facility”, more like an attic space of tchotchkes strange signage. The shop’s appearance (including a closure notice for lack of proper health permitting posted on door) is repellant. Hope they can turn it around, but may be better online.
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