LetterPress Chocolate makes a lot of chocolate in their L.A. production kitchen and shop.
That's right,co-owner David Menke counts the beans that go into his chocolate bars, which are mostly 70% cocoa. This isn't as crazy as it sounds, if you know that it takes 60 beans to make a single bar of chocolate at his Culver City bean-to-bar factory and retail shop.
Menke and his wife and business partner, Corey — they have one other employee — molded 49,326 bars of chocolate last year, which adds up to the just under 3 million total. All those beans, sourced at origin — Tanzania, Trinidad, Peru, Belize, Ghana, plus a few other countries — required 2,401pounds of sugar and 72 hours on average to stone-grind each batch.
After all those hours of grinding, the blocks of chocolate are aged for an average of 30 days before being tempered into bars. The Menkes hand-wrap every bar:"It takes 1 1/2 hours for the two of us to wrap 250 bars while we listen to audio books," he says.Most Read
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