May 13, 2009
May 9, 2009
The GGC crew is starting to frame out the space, forcing us the rethink elements of the design. Again we confront the dilemmas of working in an old buildling - this time in regards to the limitations of space. We lost inches in several dimensions, losing almost a foot east to west forcing us to make some tough design decisions.
May 7, 2009
May 4, 2009
Bean-to-bar chocolate at XOCO
The process is simple, but fascinating:
We receive our cacao in burlap sacks from the growers in Tabasco. It is already fermented, but unroasted.
The cacao is roasted in the oven and cracked in a food processor, to separate the useable cacao nibs from the cacao skins that are pulled out in the grinding process.
Both the nib and the skin are put through a Champion juicer, to juice the cacao liquor from the nib. The wet skins are discarded.
The liquor is mixed with sugar and freshly ground cinnamon, and poured into the melanger. The granite wheels grind the sugar crystals into the cacao liquor to produce the mouth feel desired for finished chocolate. The time elapse on these two photos is five hours.
All hot chocolate at XOCO will be made from this bean-to-bar process. We’ll be open early, frying churros every morning, and filling our cases with fresh-baked Mexican pastries. Now, is your mouth watering?
-Shaw Lash, Chef/Manager, XOCO