OCR Text |
Show BEYOND CAMPUS DENISE HIMES One local business is chocolate the way. Millcreek Cacao Roasters specializes in the sustainable farming and production of dark chocolate and provides delicious and exotic chocolate to its customers. Dana Brewster, who operates Millcreek Coffee with her Roasters, is husband Mark Brewster. co-own- er Dana Brewsters decade STAFF REPORTER Main St. They are sorted, roasted and then cracked from the cacao shells. The nib, which is the main chocolate source, is then winnowed to separate it from the shell. It is then stone on stone milled for two days. The pressure and rotation transforms the nib to chocolate liquor. The liquor is then mixed with cocoa butter and sugar then molded into a bar. Afterward, they are each individually hand packaged and shipped to different locations around the valley. operation. Although the pure cacao We had a curiosity and is the most popular, there bar passion for chocolate, Breware other flavors of chocolate ster said. available. Inclusions such as Their love for rich high-en- d espresso beans, organic cherchocolate enabled them are sprinkled to pursue their business in the ries and oranges the of bars on during the top chocolate making field in Salt molding process to provide Lake City. flavors for customThe dry climate of Utah is different ers. ideal for storing cacao beans Prices range from seven and is also home to the ownto 10 dollars a bar, but that ers. doesnt stop a few students The business is e2 busifrom buying. ness certified which means it Tashelle Wright, junior is run in an economical and neuroscience major, loves the environmentally sustainable taste of dark chocolate parmanner, Brewster said. ticularly from Millcreek Cacao They reuse most of the Roasters. waste that they produce in Id rather buy somethe store, including the cacao thing that is locally sourced, shells that are used to make Wright said. cacao tea. First year student Mystery We have little to no Post, who is from Clinton, waste, Brewster said. Utah, has never heard of They buy directly from and Millcreek Cacao Roasters but work closely with a farmer she said she would rather buy in Ecuador, who raises the from a locally sourced busimodifinest when it comes fied cacao beans called Arriba ness, especially to chocolate. Nacional, Brewster said. It is less processed and , Brewster and her farmer has a better flavor, Post said. share cacao beans and dark Most of the chocolate bars chocolate. Millcreek Cacao are vegan and gluten free. Roasters provides its farmer Millcreek cacao roasters with chocolate when the prochocolate is 70 percent cacao cess is complete. to Hersheys, which We make beautiful choco- compared is 15 percent cacao, Brewster late for our farmers family said. and our customers, Brewster Millcreek Cacao Roasters said. doesnt have a retail store but The process begins once its chocolate can be found at the cacao beans reach the the candy and chocolate seckitchen of Millcreek Cacao tion of grocery stores such as Roasters located at 651 S. experience with coffee roasting helped her and her husband design their chocolate non-genetica- lly Harmons. nurfMrrhiii' ij'fftMTfi'i PHOTO CREDITS Lancee Whetman WW-8- - 7 |