The intoxicating smell of chocolate drifts into the air from behind the recycled wooden strips. The guy who tends to the latest batch offered me a free sample and took two fruity, bittersweet tiles from a 70% Nicaraguan bar from a single source.
The warm welcome is a typical experience during the opening weekend of CAR Artisan Chocolate. CAR Artisan Chocolate is a factory and cafe that sprouted from Haris Car’s home chocolate kitchen and made its debut in downtown Pasadena on March 19 .
Car used to work at Philz Coffee in San Francisco for six years before getting involved in the retail industry and eventually into wholesale grocery coffee sales. In 2019, he is completely committed to another completely different bean. His current “bean to bar” business focuses on single-source chocolate, limiting the ingredients to cocoa nibs, sucrose and cocoa butter to maintain and emphasize different flavors.
The car learned the method of making chocolate from Chocolate Alchemy founder John Nanci. Carl said: “He is a pioneer in our industry, and the real cocoa sold comes from ethics.” From there, he began to source chocolate from sources used by other chocolate manufacturers, so he could compare and contrast his results. Che said: “It showed me the potential of certain sources and the changes in taste differences between different manufacturers, just because of different baking and processing methods.”
Now, Car has entered into a chocolate making process similar to a tuning instrument. He plans to establish a direct relationship with farmers, some of which are origins he has respected, and some are brand new. Carl said: “My goal is to develop and develop these relationships through my business, making it a two-way road between me and the producer/farmer.”
The stylish cardboard packaging of CAR Artisan Chocolate bar can tell the story of each farm and point out each origin on the map. Most chocolate bars produced per yield are 70% dark, but taste completely different, including Camino Verde (Ecuador), Kokoa Kamili (Tanzania) and Bejofo Estate (Madagascar).
Opening factories and cafes allowed Car to increase production and provide espresso/chocolate drinks, pastries and “all chocolate.” In the future, Car also plans to implement a stronger food plan.
In addition to providing a quality customer experience, Car also hopes to have a lasting impact on his team members. Car said: “As a leader, my goal is to help people grow, whether in my company or eventually elsewhere.” “There is no requirement for previous chocolate or coffee experience, because I didn’t have this in the beginning. Feeling. As long as someone is kind, responsible, interested and motivated to learn/grow, they are qualified.”
Considering Car’s background, it is not surprising that he also offers an impressive coffee plan. He buys beans from the Glendora roaster Reverse Orangutan. The stylish two sets of black and white La Marzocco espresso machines power the classic beverage menu, and chocolate comes into play. The mixing ratio of Nicaragua and Dominican Republic chocolate is between 50% and 70%, depending on whether you prefer sweet or bitter, mocha or hot chocolate.
The glass pastry box also uses 70% Nicaraguan chocolate to tout brown butter chocolate biscuits. CAR Artisan Chocolate even collaborated with the nearby Seed Bakery to develop a chocolate croissant.
Most people will take away chocolates, pastries and drinks, but CAR does have some window tables with Edison bulbs on them, and some shaded sidewalk tables. Order from the reclaimed wood bar filled with countless temptations.

suzy@lstchocolatemachine.com
www.lstchocolatemachine.com

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