Dan Bieser loves chocolate.
Inspired by a chocolate seminar he attended with a friend in Toronto, Bieser decided to take a leap. He would create a new company that creates the best chocolate imaginable.
Inspired by the notion that relationships are the most important things in life - and that food, particularly chocolate, is a great unifier, Bieser created Tabal, a company whose name means literally: "relationship; anything attached to or connected to another."
And Tabal is all about connections - particularly those intimate connections that go into making a truly artisan product.
As with fine wine, Bieser said, chocolate from different regions tastes different. One might taste fruitier, another more acidic. Each bar is produced from a single source of beans; most chocolate is produced from multiple sources.
Tabal's process begins with the most flavorful cacao beans from around world, which Bieser roasts in small batches right here in Milwaukee.
Once the beans are roasted, they're cracked open and the cocoa nibs at the center of each bean are removed. These nibs are ground for 24 to 48 hours using a traditional Molino grinder made from Mexican volcanic stone.
After being ground, what remains is chocolate liquor. The liquor is combined with sugar and cacao butter, tempered, and poured into molds to cool.
"The bean-to-bar process guarantees total control over the organic fairly traded ingredients and the processing of those foods into unique artisan chocolate," Beiser says. "Having that control over the process is fun and challenging and builds relationships around chocolate."
We love Tabal because they use only fair-trade ingredients that have been organically and sustainably produced. We also love Dan's mission: "Help our customers enhance relationships through the sharing and enjoyment of high quality socially responsible chocolate."
How can you argue with that?
A Tabal chocolate bar is included in our Milwaukee Sampler.