American craft chocolate

You may have noticed that I’ve updated the name of this site.

Why? Truthfully, I changed the name because I was tired of having a long wordpress domain name that nobody would ever remember. And the shorter version of my old domain name, intemper.com, was already taken.

Also, whether or not it’s true, I’ve heard that search engines favor blogs with domain names that explain what they’re about. So I wanted my new domain name to include the word chocolate.

But why Chocolate Disorder? Well, I thought the name reflected the somewhat obsessive nature of my preoccupation with chocolate. And it’s a bit tongue in cheek, not meant to be taken TOO seriously — just like the blog.

Also, as you may have guessed, I’m pretty sure I have one. A chocolate disorder, that is. And if you’ve read this far, you probably do too. 😛

I’m embarking on a journey into the mysterious world of chocolate making. Through the professional chocolatier program at Ecole Chocolat, I’m learning to temper, mold, flavor and decorate chocolates in my home kitchen. Eventually I’ll learn to make my very own chocolate bars from scratch.

Hopefully this blog will serve as a resource for others embarking on similar journeys, providing a window into the strange, fascinating world of chocolate making and the close-knit industry that has grown up around it.

Full disclosure: I also hope this blog will help me meet others who share my passion for chocolate making (and chocolate eating). So please give me a shout, introduce yourself, and feel free to provide feedback on anything that could make the blog better.

I’m incredibly grateful to the wonderful folks at Undone Chocolate, one of D.C.’s only bean-to-bar chocolate makers. I’ve been lucky enough to volunteer there, and that hands-on production experience has been invaluable. Adam Kavalier (company founder) is a walking encyclopedia of chocolate making knowledge, and I can’t put a price on his generosity for letting me get my hands dirty (and my clothes, and my apron, and my shoes) in his chocolate kitchen.

For those without a local chocolate making factory at which to volunteer, I’ve found the instructions on John Nanci’s Chocolate Alchemy blog invaluable, and I’m sure I’ll refer back to them many, many times as I continue my chocolate education.

Happy nibbling,

Amber
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