Volo Chocolate: The Sweet Life

Volo Chocolate: The Sweet Life

Volo Chocolate: The Sweet Life

Burned out from the restaurant industry, chefs Jeff and Susan Mall discovered a new passion and turned it into a thriving artisanal-sweets business.

By Carey Sweet // Photography by Rob Brodman  ( Updated  )

Jeff Mall is tinkering with his cocoa ​bean crusher, prepping a batch of chocolate in his commercial kitchen in Windsor. He checks the top bin, a plastic grape-​harvest lug from which hand-sorted, hand-roasted beans pass into two Champion juicers to be crushed. The beans flow through food-grade PVC pipes and into a vacuum-hose wind tunnel powered by a Shop-Vac, where they’re winnowed to separate roasted cocoa nibs and bean-hull discards.

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