by Theonista Meg McPhaden
I’m having 91 proof at work, and it’s legal. Venezuela 91% cacao Theo bar, that is. Surrounded by other chocoholics at Theo, I am often offered samples of chocolate confections and bars that are so full of striking flavors and theobromine that I have no choice but to frolic along the canal during my breaks, giddy and completely in love.
How could I not love it here? Every day, I work with inspired people happily surrounded by pounds of chocolate and I watch customers worn down by heavy Seattle winters leave our store lifted and glowing from many samples. I love being pulled into the factory by the seductive aroma of roasting coco beans, I love hearing the inspiring story of Theo directly from founder Joe Whinney, I love training my taste buds to appreciate variations on a complex and mysterious bean, and perhaps most of all, I love observing customers experiencing flavors they’ve never tried - or even knew existed. When my brother bit into the ginger confection on Christmas day, I witnessed the most humbling expression I have ever seen on his face. As the creamy ganache softened between his tongue and palate, my brother seized up and his entire being focused on that small work of art. Sure, I gave him a box of chocolate for Christmas, but I also gave him an experience he had never lived in the 37 years of his life. I’ve since been obsessed with watching the reactions of friends, family, and customers as they try Theo confections and bars. And there are many unique flavors to taste— Calimyrna and Mission figs, fennel, and Merlot all in a single confection, sage-infused caramel garnished with orange laced sea salt, and coconut curry chocolate - does everything go well with chocolate?
During a quiet moment, my co-worker Rachel and I folded boxes and brainstormed ideas for new confections and bars that might really send our customers’ taste buds to Wonka-land. We laughed while imagining what wild expressions might spontaneously emerge after trying our somewhat intriguing (but mostly absurd) chocolate combinations. Citrus mum oolong tea, gorgonzola, kiwi, cucumber and lime, aged balsamic vinegar with hints of northwest blackberry, Phad Thai… Our brainstorming went out of control the more chocolate we had… smoked salmon, chicken fried steak (bacon and chocolate has been done!), envelope glue, scented candle, and daycare snack confection garnished with locally-sourced sandbox sand. Maybe not everything goes well with chocolate, but who knows? Or perhaps we had a little too much 91% that day.
Although I love watching people taste flavors they’ve never imagined before, we should probably leave the experimentation to our chocolate genius Autumn Martin.
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