In the spirit of fostering both virtual and real-life exploration, we’re expanding our “Feeds We’re Following” feature to bring you accounts you can follow for inspiration every week—whether that’s to make a meal, find a specialty grocer or have a fun night out. This week, our favorite chocolate-dipped accounts.
He spent eight years as the executive pastry chef at Le Bernardin before joining the Institute of Culinary Education as their creative director, where he’s also been heading up their Chocolate Lab. Through exploring small-batch bean-to-bar chocolate, he’s attempting to demystify and educate on the incredible process that brings us our favorite snack. His Instagram feed is full of history, beautiful chocolate and delicious meals—what more could you want?
Newborn peanut butter caramel bars: a layer of fresh pb nougat, a layer of pb caramel, garnished with salty peanuts, enrobed in dark chocolate by Chloe and Kate. Chloe just learned to enrobe. She’s a pro already. Honestly you sorta get to be a pro quick when you send hundreds of pieces of candy through a chocolate waterfall hundreds of times a day. But Chloe is really good in an objective sense, repetition not withstanding. –lagusta
The East Village home of New Paltz chocolate shop Lagusta’s Luscious (and baker Sweet Maresa’s) is the place to go for yuzu creams, rosemary sea salt caramels, and ginger and cumin truffles. If the names of those alone don’t perk you up, fear not: There are also the pictured peanut butter-caramel bars and sea salt almond bark.
Every bar of chocolate is the labor of many. Our Labor Day shout out goes to everyone whose hearts and hands go into the chocolate making process. Here, a cooperative worker at Öko Caribe unloads fermented cacao into a wheel barrel to be taken to the drying tunnels. Fermentation and drying are probably the most important step in terms of flavor development. We visit Öko every year and buy directly from the cooperative located in San Francisco de Macorís, Dominican Republic.
For a great look at the whole process, from bean to bar, you have to follow Raaka. At their Red Hook factory, they make their unroasted chocolates in incredible flavors—the coconut milk bar is an actual dream, and they’re always pushing the envelope (see their current Apple Pie flavor).
The last Underground Chocolate Salon of the season was a sweet soirée, filled with laughs, smiles, and of course, CHOCOLATE ❤️?? ・ ・ ・ #chocolatenoise #beantobarchocolate #beantobar #mouthfulofchocolate #craftchocolate #cacao #cacaolove #chocolatelove #undergroundchocolatesalon #tasting #chocolatetasting #darkchocolate #singleorigin #terroir
Journalist Megan Giller has been exploring the art of American craft chocolate for her forthcoming book. On Instagram, she shows off her trips—both flavor-wise and in visits to different makers around the country. It’s a great way to get acquainted with all the different craft bars being made and figure out which you want to try next.
These lovely local chocolatiers combine beer and chocolate like few others, especially in their combination café and tap room in Park Slope. From the beautiful chocolates, to the coffee and brews, to collaborations with other great makers like People’s Pops, it’s a feed you’ll want to keep up with.