Q: What does a cocoa bean look like before its turned into chocolate?

A: The fruit of a cocoa tree is reddish-yellow and approximately 6-12" long. The tan cocoa seeds are embedded in a sticky, sweetish white pulp. The seeds are harvested and then fermented in the sun, where natural enzymes intensify their chocolate flavor. Once the seeds are dried, they are cleaned and roasted. The outer shell is removed and the center of the seed, or "nib", is the basis for most chocolate products.

Q: What is the difference between milk, dark and white chocolate?

A: Over 100 years ago, it was discovered that cocoa butter and chocolate liqueur could be separated from the processed cocoa bean, giving us even more ways to enjoy chocolate.

There are three basic types of chocolate:

• Dark chocolate is comprised of cocoa liqueur, cocoa butter and sugar.
• Milk chocolate adds milk and uses less liqueur than the dark chocolate.
• White chocolate is not truly chocolate, but a confection created out of cocoa butter and sugar. Cocoa powder used in baking is chocolate liqueur from which the butter has been extracted, allowed to harden and then ground.

Q: How does good quality chocolate differ from the other stuff?

A: Good chocolate starts with good beans, which must be properly dried (by the sun, not by fire), free of dust and mold, and not overly or under-ripe. Beans should also be assessed on the basis of taste and smell, to ensure consistency. Once the beans have been selected, chocolate quality depends on the other ingredients added and in what proportions. Europeans are serious about chocolate, which contains at least 70% cocoa liqueur. The manufacturing process is also critical to quality control; blending, conching and tempering are terms used to describe various stages of the process. Aside from all the science and technique, quality chocolate is most apparent in your mouth. The chocolate will have a smooth, glossy sheen and will be silky. Good chocolate will break off with a clean snap, unlike chocolates that can actually bend when you try to bite them. Chocolate will begin to melt as soon as it hits your tongue, spreading its richness. The character of high quality chocolate will be immediately apparent, with depth and complexity of flavor revealing itself as you savor the chocolate.

Q: What is chocolate "bloom"?

A: "Bloom" refers to chocolate in which some of the cocoa butter has risen to the surface, resulting in a patchy white appearance. This is the result of temperature fluctuations, both hot and cold. While bloom may look unsightly, it doesn’t affect the quality or taste of chocolate and bloomed chocolate is completely safe to eat.

Q: What is it like to work at a chocolate company? Don't you just eat chocolate all the time?

A: As you would imagine, working for Bridge Brands Chocolate is amazing. We're a fun bunch of people who do occasionally help ourselves to the piles of chocolate laying around (okay, more than occasionally) to keep our energy and spirits high! But the best part about working here is our customers, which is what this company is all about. We love the enthusiasm that our chocolate products inspire! Sending chocolate to Bridge Brands Chocolate devotees is one of favorite things in life, after eating chocolate, of course...

Q: Do you have a retail store?

A: Yes! Our Chocolate Boutique is located in SOMA at 286 12th St, cross street is Folsom. Our Store Hours are Monday to Friday from 12:00 pm to 5:00 pm.