Cross-Pollinating Two Chocolate Shops

Now that Kakao has two shops open, we have a split staff. Brian spends a lot of time shuffling between Kakao Maplewood and Kakao on Jefferson, but everyone else has a “home base” where they work.

But even in these first couple of weeks with two stores, we found people were working on new things, finding better ways to do old things, and experimenting with new techniques and flavors. We want to keep things fresh all over, so we needed to switch things up a bit.

It’s amazing what can happen when you do that.

This is new bark created when Margaret spent the day at Kakao Maplewood with Jenny. It’s alternating milk chocolate swirls on dark chocolate, and dark chocolate swirls on milk chocolate.

Not sure what they’re going to call it yet, but isn’t it pretty?

Also yesterday, Shannon spent the day at Jefferson, working with Jess on marshmallows and pates de fruit. Jess has been on the team for only a few weeks, but already created the hazelnut truffle, using ground hazelnuts and hazelnut oil from Vom Fass — one of the tastiest confections we’ve offered, in my opinion. Now she’s up to speed on some other recipes, and we can’t wait to see what she comes up with next.

Another new creation we (finally!) had time to work on was some more molasses puffs (a.k.a. sea foam, hokey pokey, and a variety of other names), and to dip it in chocolate. The puffs are really sweet, and they partner perfectly with the bittersweet chocolate. You can pick some up at Kakao Maplewood, and if you like it, we’ll make more!

 

 

Here’s to cross-pollinating two Kakao shops!

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