1/30/2015—Seattle, WA, USA
Jerry Hoffmeisters, 53, and his daughter Rebecca, 9, spend a morning making homemade chocolate in their home in Seattle’s West Seattle neighborhood.
HERE: After about 24 hours the cocoa nibs are ground into smooth pure chocolate by an Indian spice grinder Jerry uses as a melanger. After heating the chocolate to 115F degrees, it is poured onto a kitchen counter to be tempered. Tempering is one of the hardest parts of the process of chocolate making and is used to create a more even and uniform look to chocolate. Consistent small cocoa butter crystals are produced by tempering.
Right: Jerry. Center: Rebecca, Jerry's 9 yr old daughter and left is Natalie, her school friend.
Photograph by Stuart Isett
©2014 Stuart Isett. All rights reserved.