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Food Philosophy: Josh and Jacq Bahen

Food Philosophy: Josh and Jacq Bahen

Take a look at the process from bean to bar.

Food Philosophy: Josh and Jacq Bahen

Chocolatiers Josh and Jacq Bahen spoke with MiNDFOOD this month about their artisan chocolate factory, Bahen & Co. Bahen & Co make stone ground chocolate from bean to bar. They adopt a traditional approach to chocolate making that returns to a slower pace, of a previous time.

To do so, they use an array of vintage equipment including their 1930s Barth Sirocco Ball Roaster and circa 1910 Guitard Melangeur. The chocolate machines operate slow and cool, with the wisdom needed to preserve the taste of distant places.

Click through our gallery of photos, showing the artful process of how Bahen sources their beans all the way through to making their delicious chocolate.

To find out more about the Bahen story, pick up a copy of this month’s MiNDFOOD.

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