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Rogue Chocolatier was an American bean-to-bar chocolate maker founded and almost entirely operated by Colin Gasko. Started in 2007, Rogue used cocoa beans from locations not typically used in chocolate production, and through an unusually long and meticulous production process, created small quantities of chocolate bars for retail.
In 1948, the company acquired Bishop chocolate in Los Angeles and Boldeman Chocolate in San Francisco in 1951. In 1970, Blommer opened their second production plant in Union City, California, followed by a plant in East Greenville, Pennsylvania in 1980. In 2001 the company broke ground for a new warehouse in Pennsylvania.
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A bean-to-bar company produces chocolate by processing cocoa beans into a product in-house, rather than melting chocolate from another manufacturer. Some are large companies that own the entire process for economic reasons; others are small- or micro-batch producers and aim to control the whole process to improve quality, working conditions, or environmental impact.
Hotel Chocolat Group is a British chocolate manufacturer and cocoa grower. [3] It produces and distributes chocolate and other cocoa related products online and through a network of cafés, restaurants, outlets and factory stores. [4] By 2023, it had been reported that the firm had 125 stores spread across the United Kingdom. [5]
Former Au Bon Pain headquarters in Boston Au Bon Pain at Siam Square in Bangkok Au Bon Pain in the Hesburgh Library at the University of Notre Dame. ABP OPCO, LLC, doing business as Au Bon Pain, (French pronunciation: [o bɔ̃ pɛ̃], meaning "at the good bread" [2]) is an American fast casual restaurant, bakery, and café chain headquartered in Richardson, Texas, which operates 175 locations ...
Bulk cocoa is distinguished from flavor cocoa using the subjective definition of containing undesirable or poor flavor, drying or fermentation. [3] Bulk cocoas have a strong inherent flavor. [ 4 ] They are regulated by quality requirements, which allow manufacturers to ensure homogeneity for what they add to blends, maintaining brand flavors.
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