This is a slide deck that Laura Jones and her team ran as a video (with a CD in a boombox for soundtrack) in Jennifer Aaker's 2008 Building Innovative Brands class.
A PowerPoint exported from an interactive whiteboard presentation for my Foundation Degree in Applied Digital Media. it is aiimed at an adult audience.
A PowerPoint exported from an interactive whiteboard presentation for my Foundation Degree in Applied Digital Media. it is aiimed at an adult audience.
LEARN MORE HERE: http://laurenbaier.com/tenlittlechocolatefactories.html
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This two-part project came about after I began to informally ask people about their favorite chocolate. This led to research about chocolate and chocolate making, which led to my discovery of the Bean-to-Bar process of chocolate production. Bean-to-Bar refers to when a chocolate manufacturer starts with the cacao beans rather than simply buying production-ready chocolate from a wholesaler or other provider. At the time of this project, this method was used by less than one hundred chocolate manufacturers worldwide. I worked with Bean-to-Bar chocolate makers from ten different factories around the world and asked them each the same set of questions:
- How did you get into your profession?
- What is it about your job that you enjoy the most?
- Why do you choose to do your craft the way you do? (bean-to-bar process)
- Why do you do this job versus something else? What do you think you are offering to society?
I compiled the interviews into a book, along with background information and a glossary of terms on chocolate-making and Bean-to-Bar process specifics. Although it's not the same as reading the book in real life, you can view a PDF of the book here.
The second part of this project was an exhibition design, which displayed the information I gathered from interviewing the chocolate makers and also included an interactive experience. I wanted to capture the excitement I had observed when asking my friends about their favorite chocolate, so I designed a "live-action ethnographic study." I set up a computer station with a jar of hand-wrapped chocolates, each with a question/prompt inside the wrapper. Users were to draw a question from the jar and answer it on camera, recording a video onto the computer. The prompts varied from "what do you love about chocolate?" to "if you could design your own chocolate, what would it be like?" and more. Previously recorded responses were able to be viewed by other users. Over 200 videos were recorded over the course of the study. See some of the responses in the video here: http://youtu.be/BQ7j_MXwC_A
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Special thanks to the interview participants from the following chocolate factories: Ah Cacao Real Chocolate, Chocolates Fénix, Grenada Chocolate Company, Malmö Chokladfabrik, Original Hawaiian Chocolate Company, Pacari Chocolate, Red Star Chocolate, SOMA Chocolatemaker, TCHO, and Theo Chocolate
LEARN MORE HERE: http://laurenbaier.com/tenlittlechocolatefactories.html
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This two-part project came about after I began to informally ask people about their favorite chocolate. This led to research about chocolate and chocolate making, which led to my discovery of the Bean-to-Bar process of chocolate production. Bean-to-Bar refers to when a chocolate manufacturer starts with the cacao beans rather than simply buying production-ready chocolate from a wholesaler or other provider. At the time of this project, this method was used by less than one hundred chocolate manufacturers worldwide. I worked with Bean-to-Bar chocolate makers from ten different factories around the world and asked them each the same set of questions:
- How did you get into your profession?
- What is it about your job that you enjoy the most?
- Why do you choose to do your craft the way you do? (bean-to-bar process)
- Why do you do this job versus something else? What do you think you are offering to society?
I compiled the interviews into a book, along with background information and a glossary of terms on chocolate-making and Bean-to-Bar process specifics. Although it's not the same as reading the book in real life, you can view a PDF of the book here.
The second part of this project was an exhibition design, which displayed the information I gathered from interviewing the chocolate makers and also included an interactive experience. I wanted to capture the excitement I had observed when asking my friends about their favorite chocolate, so I designed a "live-action ethnographic study." I set up a computer station with a jar of hand-wrapped chocolates, each with a question/prompt inside the wrapper. Users were to draw a question from the jar and answer it on camera, recording a video onto the computer. The prompts varied from "what do you love about chocolate?" to "if you could design your own chocolate, what would it be like?" and more. Previously recorded responses were able to be viewed by other users. Over 200 videos were recorded over the course of the study. See some of the responses in the video here: http://youtu.be/BQ7j_MXwC_A
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Special thanks to the interview participants from the following chocolate factories: Ah Cacao Real Chocolate, Chocolates Fénix, Grenada Chocolate Company, Malmö Chokladfabrik, Original Hawaiian Chocolate Company, Pacari Chocolate, Red Star Chocolate, SOMA Chocolatemaker, TCHO, and Theo Chocolate
22. “Quality ingredients are key. I would try any of the higher-end chocolates.” Jen’s favorite artisanal flavor: Cacao Barry Jen inherently trusts only “artisanals” as they are created by expert chocolatiers
24. Jen’s Chocolate Brand Caste System Cacao Barry Artisanals to die for Valrhona Michel Cluizel Scharffen Berger Mass ‘high end’brands Guittard Ghirardelli Yet more mass brands Hershey’s Nestlé Mars Cadbury
26. Mrs. Richardson’s: a cheap, mass brand of caramel … but, Jen uses it because her mom used it when Jen was growing up. (Jen doesn’t seem to be opposed to mass as long as it’s tasty and trusted)
45. a mythical breed of white-colored chocolate, exceedingly rare with a delicate flavor between milk and dark Criollo (krE-O-yO): (rare like a unicorn)
81. Picture a world where Gary reaches out to Jen Jen: “Wow, this guy knows his stuff” Gary: “Come talk with me online (not in a sketchy way)”
82. Picture a world where Jen can tell Gary how she feels Jen: “Can you get rid of that hideous green mint chocolate?” Gary: “I’m burning it as we speak.” hello. Jen: “You had me at hello.” criollo
85. chocolate love blog bakers unite! got feedback? (click here) hosted by Guittard, open to all who bake. please be candid (we won’t take offense) chef2chef: Chocolate. Discuss. post PastryGrrl: Guittard is the only brand that has them. Love those chips! Using them in my brownies to cut the sweetness WHAT’S NEWS? Where’s Gary? VENEZULA (5/26) Most of the world's cacao is still grown on small farms. The past few weeks, I have had the chance to speak with families depend on cacoa for economic livelihood. On this trip, I was visiting a community that is replanting the rare criollo varietal. Processing for this bean is similar but not identical to the more robust and common beans. The Criollo is harvested, fermented and dried, farmers have as many as 2-3 to get their dried cacao beans to market, via donkey for instance….(more) JJ: Looking for a good unsweetened chip? Any recs? Rebecca S: I have been hearing a lot about Criollo, has anyone tried using it in powered form? Let me know… Pastry chef Zac Young of Butter has teamed up with designer Nicole Romano to showcase what they consider their masterpiece: "Bakewear," a tempting — and totally edible — dress. The fashion statement will make its debut at the 10th Anniversary Chocolate Show tonight, more DISTRIBUTION PRODUCT SCHOLARSHIPS LOCAL EVENTS WHO’S USING PARIS (4/11) My family first started making chocolate in France over 150 years ago. This month, I went back to talk to some of my favorite chefs: Peirre Hermes and the folks at Laudree. I can never get enough macaroons when in Paris. Stateside it’s hard to find anything comparable…(more) recipe box Bouchon Bakery’s dark chocolate tarte Citizen Cake’s double chocolate cupcakes Jen Musty’s espresso chip cookies (enter)
86. and it’s not just online…. ‘Join the Guittard family’ culinary scholarships New chef-focused events and workshops SCHOLARSHIPS LOCAL EVENTS LOCAL EVENTS SCHOLARSHIPS Gary: “Remember Guittard when you make it as a chef” Gary: “Let’s talk and make choco-love”