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== History ==
== History ==
Rogue chocolatier was founded by Colin Gasko.{{Sfnp|Holt|2015}} In 2006, Gasko was trained to make rolled truffles in a Minneapolis Whole Foods. He then purchased a small stone spice grinder. He would grind these by hand on a clothes dryer, and roasted the beans in an oven he made from a [[box fan]] and a [[hair dryer]]. He described it initially as an "expensive hobby". Thereafter he bought better equipment and rented a space to produce. In 2008, the brand was featured on a TV show when Martha Stewart toured the facility.{{Sfnp|Holt|2015}} In 2010 it was being made in Minnesota.{{Sfnp|Weinzweig|2010}} By 2015 it was being made in [[Three Rivers, Massachusetts]].{{Sfnp|Holt|2015}}
Rogue chocolatier was founded by Colin Gasko.{{Sfnp|Holt|2015}} Before founding Rogue Chocolatier, Gasko worked in coffee shops and Whole Foods.{{Sfnp|Giller|2015}} In 2006, a boss from a Minneapolis Whole foods taught Gasko to make [[Chocolate truffle|rolled truffles]] or [[ganache]];{{Sfnp|Giller|2015}}{{Sfnp|Holt|2015}} he proceeded to take up chocolate making as an "expensive hobby",{{Sfnp|Holt|2015}} buying a small stone spice grinder and grinding beans by hand, and roasting them in an oven he made from a [[box fan]] and a [[hair dryer]]{{Sfnp|Holt|2015}} in a sober living house he ran for college students.{{Sfnp|Giller|2015}} Thereafter he bought better equipment and rented a space to produce.{{Sfnp|Holt|2015}} Rogue was incorporated in April 2007, named by a Whole Foods cashier.{{Sfnp|Giller|2015}} In 2008, the brand was featured a segment of Martha Stewart's TV show ''Martha'', wherein Stewart toured the facility.{{Sfnp|Holt|2015}}{{Sfnp|Giller|2015}} In 2010 it was being made in Minnesota.{{Sfnp|Weinzweig|2010}} By 2015 it was being made in [[Three Rivers, Massachusetts]].{{Sfnp|Holt|2015}}


=== Colin Gasko ===
=== Colin Gasko ===


Mercurial, savant with great attention to detail.{{Sfnp|Holt|2015}} Passionate, focused and quality-driven.{{Sfnp|Weinzweig|2010}}
Mercurial, savant with great attention to detail.{{Sfnp|Holt|2015}} Passionate, focused and quality-driven.{{Sfnp|Weinzweig|2010}}

Intellectual, prioritizes making meaning over money. Self-deprecating. He says he obsesses over chocolate.{{Sfnp|Giller|2015}}


== Sourcing ==
== Sourcing ==
Single-farmed lots. Less frequently sourced locations, such as Jamaica and Ecuador.{{Sfnp|Holt|2015}}
Rogue sourced Single-farmed lots. Less frequently sourced locations, such as Jamaica and Ecuador.{{Sfnp|Holt|2015}}

In 2010, when Gasko was dissatisfied with the quality of beans being sourced from South America, he purchased a batch from a farm in Peru to create the Piura Bar. This move is credited with inspiring the Peruvian government (along with a desire to reduce coca production) to promote Peruvian cacao, which by 2015 was a popular source for chocolate makers.{{Sfnp|Giller|2015}}


== Production ==
== Production ==
Cocoa beans were sorted by hand to remove debris (such as sticks, rocks) and germinated seeds. They were roasted in a convection oven, cooled and then hulled using a machine Gasko had designed and built. The nibs were ground with cane sugar to a paste containing particles smaller than 20 microns. They are then conched from one to three days, and then molded, cooled and packaged.{{Sfnp|Holt|2015}}
Cocoa beans were sorted by hand to remove debris (such as sticks, rocks) and germinated seeds. They were roasted in a convection oven, cooled and then hulled using a machine Gasko had designed and built. The nibs were ground with cane sugar to a paste containing particles smaller than 20 microns. They are then conched from one to three days, and then molded, cooled and packaged.{{Sfnp|Holt|2015}}


Producing each batch of bars took at least 45 days, significantly longer than competitors. As of 2015, Gasko was the only employee, apart from his wife who occasionally helped with roasting. Gasko said that he had not increased production since starting; the production technique made scaling up difficult.{{Sfnp|Holt|2015}}
Producing each batch of bars took at least 45 days, significantly longer than competitors. As of 2015, Gasko was the only employee, apart from his wife who occasionally helped with roasting. Gasko said that he had not increased production since starting; the production technique made scaling up difficult.{{Sfnp|Holt|2015}} While he had initially modelled his production after highlighting "aggressive" flavors (such as acidity), by 2015 he was modifying the way he roasted beans to highlight the bean's [[terroir]].{{Sfnp|Giller|2015}}


== Products ==
== Products ==
One of the bars was called Hispaniola, a 75% cocoa chocolate named after [[Hispaniola|the Caribbean island]] containing [[Haiti]] and the [[Dominican Republic]] where the cacao was sourced. Going further than usual with single-origin chocolate, the cacao was entirely sourced to a single drying and fermentation on a small co-op.{{Sfnp|Weinzweig|2010}} Other bars included Jamaica, Porcelana.{{Sfnp|Holt|2015}}
One of the bars was called Hispaniola, a 75% cocoa chocolate named after [[Hispaniola|the Caribbean island]] containing [[Haiti]] and the [[Dominican Republic]] where the cacao was sourced. Going further than usual with single-origin chocolate, the cacao was entirely sourced to a single drying and fermentation on a small co-op.{{Sfnp|Weinzweig|2010}} Other bars included Jamaica, Porcelana.{{Sfnp|Holt|2015}}


In a review for [[The Atlantic|''The Atlantic'']], [[Ari Weinzweig]] praised the texture of the Hispaniola bar, despite saying that it may not appeal to some people who prefer creamy chocolate. He highlighted what he described as the flavor's simplicity, giving it praise and said the bar was particularly aromatic.{{Sfnp|Weinzweig|2010}}
In a 2010 review for [[The Atlantic|''The Atlantic'']], [[Ari Weinzweig]] praised the texture of the Hispaniola bar, despite saying that it may not appeal to some people who prefer creamy chocolate. He highlighted what he described as the flavor's simplicity, giving it praise and said the bar was particularly aromatic.{{Sfnp|Weinzweig|2010}} In 2011, pastry chef [[David Lebovitz]] gave a "shining" review to a Piura bar.{{Sfnp|Giller|2015}}

The taste of the products was noted as primarily chocolate, rather than other flavors of fruit, nut or liquorice as produced by other manufacturers.{{Sfnp|Giller|2015}}


== Appraisal ==
== Appraisal ==
Line 27: Line 35:
In 2015, the "Porcelana" bar was awarded the gold medal at the International Chocolate Awards.{{Sfnp|Holt|2015}}
In 2015, the "Porcelana" bar was awarded the gold medal at the International Chocolate Awards.{{Sfnp|Holt|2015}}


Clay Gordon [chocolate expert] the country’s best chocolate maker.{{Sfnp|Holt|2015}}
In 2015, Megan Giller wrote that chocolate expert Clay Gordon has described Gasko to her as "probably the best chocolate maker in the country right now."{{Sfnp|Giller|2015}}

== References ==
{{Reflist}}


== Sources ==
== Sources ==


* {{Cite web |last=Giller |first=Megan |date=2015 |title=Rogue Chocolatier: Why You've Never Heard Of The Best Chocolate Maker In America |url=https://www.chocolatenoise.com/rogue-chocolate/ |url-status=live |archive-url=https://web.archive.org/web/20240914121437/https://www.chocolatenoise.com/rogue-chocolate/ |archive-date=September 14, 2024 |access-date=December 13, 2024 |website=Chocolate Noise}}
{{refbegin}}
* {{Cite magazine |last=Holt |first=Steve |date=24 November 2015 |title=Meet Colin Gasko, the Rogue Chocolatier |url=https://www.bostonmagazine.com/restaurants/2015/11/24/colin-gasko-rogue-chocolatier/ |access-date=December 13, 2024 |magazine=[[Boston (magazine)|Boston magazine]]}}
* {{Cite magazine |last=Holt |first=Steve |date=24 November 2015 |title=Meet Colin Gasko, the Rogue Chocolatier |url=https://www.bostonmagazine.com/restaurants/2015/11/24/colin-gasko-rogue-chocolatier/ |access-date=December 13, 2024 |magazine=[[Boston (magazine)|Boston magazine]]}}
* {{Cite magazine |last=Weinzweig |first=Ari |date=August 27, 2010 |title=The Artisanal Rogue in the Chocolate Section |url=https://www.theatlantic.com/health/archive/2010/08/the-artisanal-rogue-in-the-chocolate-section/62064/ |url-status=live |archive-url=https://web.archive.org/web/20131028165435/https://www.theatlantic.com/health/archive/2010/08/the-artisanal-rogue-in-the-chocolate-section/62064/ |archive-date=October 28, 2013 |access-date=December 12, 2024 |magazine=[[The Atlantic]]}}
* {{Cite magazine |last=Weinzweig |first=Ari |date=August 27, 2010 |title=The Artisanal Rogue in the Chocolate Section |url=https://www.theatlantic.com/health/archive/2010/08/the-artisanal-rogue-in-the-chocolate-section/62064/ |url-status=live |archive-url=https://web.archive.org/web/20131028165435/https://www.theatlantic.com/health/archive/2010/08/the-artisanal-rogue-in-the-chocolate-section/62064/ |archive-date=October 28, 2013 |access-date=December 12, 2024 |magazine=[[The Atlantic]]}}
{{refend}}


== External links ==
⚫
https://www.chocolatenoise.com/rogue-chocolate

⚫
https://coolhunting.com/food-drink/rouge-chocolatier/

⚫
https://www.eater.com/2019/6/25/18716092/rogue-chocolatier-best-chocolate-brand-colin-gasko-cocoa-industry

⚫
https://www.confectionerynews.com/Article/2019/07/01/Rogue-Chocolatier-s-attempt-to-sell-business-falls-short-of-goal

⚫
https://www.mercurynews.com/2008/09/02/new-chocolate-tinkerers-are-obsessed-about-every-detail-of-elaborate-process-2/

https://www.misemagazine.com/talking-about-chocolate

⚫
https://www.latimes.com/style/la-fo-chocolate16-2008jul16-story.html

⚫
https://www.twincities.com/2008/01/09/faces-qa-with-colin-gasko-ownerchocolate-maker-rogue-chocolatier/

⚫
http://www.gourmet.com.s3-website-us-east-1.amazonaws.com/restaurants/2008/01/rogue_chocolatier.html


⚫
* https://coolhunting.com/food-drink/rouge-chocolatier/
⚫
https://medium.com/@megangiller/why-you-ve-never-heard-of-the-best-chocolate-maker-in-america-e7c2878b1a25
⚫
* https://www.eater.com/2019/6/25/18716092/rogue-chocolatier-best-chocolate-brand-colin-gasko-cocoa-industry
⚫
* https://www.confectionerynews.com/Article/2019/07/01/Rogue-Chocolatier-s-attempt-to-sell-business-falls-short-of-goal
⚫
* https://www.mercurynews.com/2008/09/02/new-chocolate-tinkerers-are-obsessed-about-every-detail-of-elaborate-process-2/
⚫
* https://www.misemagazine.com/talking-about-chocolate
⚫
* https://www.latimes.com/style/la-fo-chocolate16-2008jul16-story.html
⚫
* https://www.twincities.com/2008/01/09/faces-qa-with-colin-gasko-ownerchocolate-maker-rogue-chocolatier/
⚫
* http://www.gourmet.com.s3-website-us-east-1.amazonaws.com/restaurants/2008/01/rogue_chocolatier.html
⚫
* https://medium.com/@megangiller/why-you-ve-never-heard-of-the-best-chocolate-maker-in-america-e7c2878b1a25

Revision as of 05:56, 13 December 2024

Rogue chocolatier made chocolate.

Rogue chocolatier operated bean-to-bar.[1]

History

Rogue chocolatier was founded by Colin Gasko.[2] Before founding Rogue Chocolatier, Gasko worked in coffee shops and Whole Foods.[3] In 2006, a boss from a Minneapolis Whole foods taught Gasko to make rolled truffles or ganache;[3][2] he proceeded to take up chocolate making as an "expensive hobby",[2] buying a small stone spice grinder and grinding beans by hand, and roasting them in an oven he made from a box fan and a hair dryer[2] in a sober living house he ran for college students.[3] Thereafter he bought better equipment and rented a space to produce.[2] Rogue was incorporated in April 2007, named by a Whole Foods cashier.[3] In 2008, the brand was featured a segment of Martha Stewart's TV show Martha, wherein Stewart toured the facility.[2][3] In 2010 it was being made in Minnesota.[1] By 2015 it was being made in Three Rivers, Massachusetts.[2]

Colin Gasko

Mercurial, savant with great attention to detail.[2] Passionate, focused and quality-driven.[1]

Intellectual, prioritizes making meaning over money. Self-deprecating. He says he obsesses over chocolate.[3]

Sourcing

Rogue sourced Single-farmed lots. Less frequently sourced locations, such as Jamaica and Ecuador.[2]

In 2010, when Gasko was dissatisfied with the quality of beans being sourced from South America, he purchased a batch from a farm in Peru to create the Piura Bar. This move is credited with inspiring the Peruvian government (along with a desire to reduce coca production) to promote Peruvian cacao, which by 2015 was a popular source for chocolate makers.[3]

Production

Cocoa beans were sorted by hand to remove debris (such as sticks, rocks) and germinated seeds. They were roasted in a convection oven, cooled and then hulled using a machine Gasko had designed and built. The nibs were ground with cane sugar to a paste containing particles smaller than 20 microns. They are then conched from one to three days, and then molded, cooled and packaged.[2]

Producing each batch of bars took at least 45 days, significantly longer than competitors. As of 2015, Gasko was the only employee, apart from his wife who occasionally helped with roasting. Gasko said that he had not increased production since starting; the production technique made scaling up difficult.[2] While he had initially modelled his production after highlighting "aggressive" flavors (such as acidity), by 2015 he was modifying the way he roasted beans to highlight the bean's terroir.[3]

Products

One of the bars was called Hispaniola, a 75% cocoa chocolate named after the Caribbean island containing Haiti and the Dominican Republic where the cacao was sourced. Going further than usual with single-origin chocolate, the cacao was entirely sourced to a single drying and fermentation on a small co-op.[1] Other bars included Jamaica, Porcelana.[2]

In a 2010 review for The Atlantic, Ari Weinzweig praised the texture of the Hispaniola bar, despite saying that it may not appeal to some people who prefer creamy chocolate. He highlighted what he described as the flavor's simplicity, giving it praise and said the bar was particularly aromatic.[1] In 2011, pastry chef David Lebovitz gave a "shining" review to a Piura bar.[3]

The taste of the products was noted as primarily chocolate, rather than other flavors of fruit, nut or liquorice as produced by other manufacturers.[3]

Appraisal

The Good Food Awards named Rogue one of America's best chocolate brands in 2011, 2012, 2013, 2014.[2]

In 2015, the "Porcelana" bar was awarded the gold medal at the International Chocolate Awards.[2]

In 2015, Megan Giller wrote that chocolate expert Clay Gordon has described Gasko to her as "probably the best chocolate maker in the country right now."[3]

References

  1. ^ a b c d e Weinzweig (2010).
  2. ^ a b c d e f g h i j k l m n Holt (2015).
  3. ^ a b c d e f g h i j k Giller (2015).

Sources

  • Giller, Megan (2015). "Rogue Chocolatier: Why You've Never Heard Of The Best Chocolate Maker In America". Chocolate Noise. Archived from the original on September 14, 2024. Retrieved December 13, 2024.
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