Providence has launched a new, no-waste chocolate program that sources directly from cacao farmers who practice sustainable growing, then processes and utilizes every morsel of the bean.
Diners expect line-caught seafood, locally harvested shellfish and a rooftop garden system from Michael Cimarusti and his Michelin-starred restaurant, Providence. What they might not know is that the chocolate in their dessert is as central to the restaurant’s approach to sustainability, though it’s a bit more sugar-coated than the week’s fresh catch.
Chef Balo Orozco started Sunset Cultures, a kombucha-and-condiments business, helping local farmers — and the environment — along the way Cacao beans from Hawaii, left, and Ecuador at Providence, which has a new zero-waste chocolate program that involves husking raw cacao beans, grinding/liquefying them into chocolate and forming them into ornate and artful sweets for one of L.A.'s top tasting menus.
The chefs behind Slow Burn hit the road with their mobile larder — jars of every bit of every ingredient preserved — toward a zero-waste future. A no-waste mango dish, for instance, slices the meat of the fruit, then repurposes excess as purée for nectar or sorbet, while tapioca pearls are soaked in a syrup made from the mango skins and pith. When the kitchen notices an excess of syrup, it’s used elsewhere, such as in a house-made yogurt.While Dimla is in no way thankful for the pandemic, the restaurant’s temporary closure provided the time to design the zero-waste chocolate program, as did a slow return to form.
The nibs can be used as is but here are typically processed into chocolate for desserts. The husks can become the after-dinner tea, and the little that finds itself in the vacuum’s bag is, in essence, a fine cocoa powder, which also is used by the team. A high-temperature food processor, also nabbed from the restaurant’s kitchen, helps separate the nibs’ fats from the solids, creating a kind of loose, textured paste.
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