Facing the limit of growth and the threat of climate change, the term ‘sustainability’ has seen a rapidly rise in usage in recent years. The food sector is responsible for about one fifth of all greenhouse gas emissions. Out of those food-related greenhouse gas emissions, 20% stems from cow’s milk production. It hence makes total sense to think about how to create good milk-free alternatives, and this not only for those with allergies or the like.
Maybe some find the design cute, I actually don’t. Anyway… I still got very interested when I recently came across some “Grown up chocolate bars” in a shop. After all I like (and consume) candy bars a lot. Most of the time, though, it doesn’t really end with great satisfaction. The majority of candy bars is made by mass production containing poor, cheap ingredients and usually they are very clearly on the sweet side. The Grown Up Chocoalte Company promises “deliciously decadent” hand-made candy bars “for grown-ups only”. I wish that would be true…
One of the best signs that Amsterdam is becoming a more and more interesting chocolate place is that it even has its own small-scale high-quality bean-to-bar chocolate maker: the Chocolatemakers.
Recently I finally visited the small factory of the Chocolatemakers in Amsterdam, where delicious chocolate bars are handmade from bean to bar. Funny enough I had seen the facilities in the US (Mast Brothers in Brooklyn, NYC and Taza near Boston), but never the one closest to where I live. Naturally, I wanted to post something about my impressions at the Chocolatemakers as well, but suddenly realized that I never spend a single minute on explaining what ‘bean-to-bar’ actually means… do you know how chocolate is made?
This might sound like a random pick. I didn’t do many chocolate reviews so far, so why elaborate on chocolates made by Askinosie? Partly, it’s random indeed, but Askinosie is also a great chocolate maker that is still far less known than many of the ‘classic’ bean-to-bar chocolate makers.
Finally I created one single page to give a brief overview of the Amsterdam chocolate scene. Not without some super-objective quantification of course. After all, I’m still a scientist… but have a look yourself.
To make a short story long: there are two types of people, the one that live in (or close to) Amsterdam and the ones who don’t. I have good news if you belong to the first category, but be prepared to be devastated if you are a non-Amsterdammer. If you at least visit the city regularly, or have some friends here, you might be fine (dear others, better get something to dry your tears).
When I converted into a 99% vegetarian many, many years ago most people around me expected I’d be challenged by all those fantastic, delicious meet dishes. As a matter of fact, I am more tempted by the trashiest of all candies: wine gum! Unfortunately, most of them are based on gelatin as gelling agent.
May 9-11, Amsterdam will host the fourth edition of the Food Film Festival! Ticket sales is open since yesterday, and its program is definitely worth a closer look.
When I started writing about chocolate places in Amsterdam I already had my two favorite spots. Until now, two things kept me from featuring them in full detail. I didn’t want to start with the greatest Amsterdam highlights. And I wanted to make sure that I spend enough time with all the other places Amsterdam has to offer (some of which I also liked a lot!). Still there’s always personal favorites. And if it comes to pralines/bonbons/chocolates, my favorite is: Metropolitan.