Iphunga likashokoledi elidakayo likhukhulela emoyeni lisuka ngemuva kwemicu yokhuni egaywe kabusha.Umfana ojwayele inqwaba yakamuva unginikeze isampula yamahhala futhi wathatha amathayela amabili anezithelo, aswiti amuncu kusuka kubha engu-70% yaseNicaragua emthonjeni owodwa.
Ukwamukela ngemfudumalo kuyinto evamile phakathi nempelasonto yokuvula ye-CAR Artisan Chocolate.I-CAR Artisan Chocolate iyifektri nekhefi eyahluma ekhishini likashokoledi wasekhaya le-Haris Car futhi yaqala ukuvela edolobheni lasePasadena ngoMashi 19.
Imoto ibisebenza e-Philz Coffee e-San Francisco iminyaka eyisithupha ngaphambi kokuba ingene embonini yokudayisa futhi yagcina isidayisele igrosa yekhofi.Ngo-2019, uzinikele ngokuphelele komunye ubhontshisi ohluke ngokuphelele.Ibhizinisi lakhe lamanje elithi "bean to bar" ligxile kushokoledi womthombo owodwa, ukukhawulela izithako ku-cocoa nibs, i-sucrose nebhotela likakhokho ukuze kugcinwe futhi kugcizelele ukunambitheka okuhlukile.
Imoto yafunda indlela yokwenza ushokoledi kumsunguli we-Chocolate Alchemy uJohn Nanci.UCarl uthe: “Uyingqalabutho embonini yethu, futhi ukhokho wangempela othengiswayo uvela ezimisweni zokuziphatha.”Ukusuka lapho, waqala ukuthola ushokoledi emithonjeni esetshenziswa abanye abakhiqizi bakashokoledi, ukuze akwazi ukuqhathanisa nokuqhathanisa imiphumela yakhe.UChe uthe: “Kungibonise amandla emithombo ethile kanye nezinguquko zokungezwani kokunambitheka phakathi kwabakhiqizi abahlukene, ngenxa nje yezindlela ezihlukene zokubhaka nezindlela zokucubungula.”
Manje, Imoto isingene enqubweni yokwenza ushokoledi efana nensimbi yokushuna.Uhlela ukwakha ubudlelwano obuqondile nabalimi, okunye okuyimvelaphi ayihloniphile, kanti okunye okusha sha.UCarl uthe: “Inhloso yami ukuthuthukisa nokuthuthukisa lobu budlelwano ngebhizinisi lami, ngilenze indlela ekabili phakathi kwami ​​nomdidiyeli/umlimi.”
Iphakheji yekhadibhodi esesitayeleni ye-CAR Artisan Chocolate bar ingaxoxa indaba yepulazi ngalinye futhi ikhombise umsuka ngamunye kumephu.Amabha kashokoledi amaningi akhiqizwa ngesivuno ngasinye anobumnyama obungama-70%, kodwa ukunambitheka kuhluke ngokuphelele, okuhlanganisa i-Camino Verde (Ecuador), i-Kokoa Kamili (eTanzania) kanye ne-Bejofo Estate (eMadagascar).
Ukuvula amafekthri namakhefi kuvumele Imoto ukuthi inyuse ukukhiqizwa futhi inikeze iziphuzo ze-espresso/ushokoledi, amakhekhe kanye “nawo wonke ushokoledi.”Ngokuzayo, Imoto iphinde ihlele ukusebenzisa uhlelo lokudla oluqinile.
Ngaphezu kokuhlinzeka ngolwazi lwekhasimende olusezingeni eliphezulu, Imoto iphinde yethemba ukuthi izoba nomthelela ohlala njalo kumalungu eqembu layo.UCar uthe: “Njengomholi, inhloso yami ukusiza abantu bakhule, kungaba senkampanini yami noma ekugcineni kwenye indawo.“Asikho isidingo sokwenza ushokoledi noma ikhofi ngaphambilini, ngoba bengingenakho lokhu ekuqaleni.Umuzwa.Uma nje umuntu enomusa, enomthwalo wemfanelo, enentshisekelo futhi egqugquzelekile ukufunda/akhule, uyafaneleka.”
Uma ucabangela isizinda semoto, akumangazi ukuthi unikeza necebo lekhofi elihlaba umxhwele.Uthenga ubhontshisi e-Glendora roaster Reverse Orangutan.Amasethi amabili asesitayeleni emishini ye-espresso emnyama nemhlophe ye-La Marzocco anika amandla imenyu yesiphuzo sakudala, futhi ushokoledi uyangena.Isilinganiso sokuxutshwa kukashokoledi waseNicaragua nowaseDominican Republic siphakathi kuka-50% no-70%, kuye ngokuthi ukhetha ushokoledi omnandi noma obabayo, i-mocha noma oshisayo.
Ibhokisi lamakhekhe engilazi lisebenzisa ushokoledi waseNicaragua ongu-70% ukuze lihlanganise amabhisikidi kashokoledi webhotela ansundu.I-CAR Artisan Chocolate yaze yasebenzisana neSeed Bakery eseduze ukwenza ushokoledi croissant.
Abantu abaningi bazothatha oshokoledi, amakhekhe neziphuzo, kodwa i-CAR inawo amatafula amafasitela anama-Edison bulb, kanye namatafula aseceleni anomthunzi.I-oda elivela kubha yokhuni ebuyisiwe egcwele izilingo ezingenakubalwa.

suzy@lstchocolatemachine.com
www.lstchocolatemachine.com

whatsapp:+86 15528001618