Explore the world of fine chocolate

Explore the world of fine chocolate

Interview Episode 6: AJ Wentworth of Chocolate Conspiracy

Interview Episode 6: AJ Wentworth of Chocolate Conspiracy

Interview Episode 6: AJ Wentworth of Chocolate Conspiracy

 
 
00:00 / 01:13:51
 
1X
 

Steve, Mike, Erika, and AJ of Chocolate Conspiracy

AJ founded Chocolate Conspiracy 8 years ago, and we met shortly thereafter. He is a fun character, and we have talked a lot over the years about all things chocolate. Chocolate Conspiracy has a very unique approach to chocolate making in that they use unroasted cacao and sweeten it with honey local to Utah/Wyoming. AJ’s background is diverse, and his style is inimitable. It is a little bit of a shame that I wasn’t recording through the entire conversation that led up to officially beginning the podcast interview!



1 thought on “Interview Episode 6: AJ Wentworth of Chocolate Conspiracy”

  • There were so many threads in your conversation that I could run with, but one that has stuck with me has been the health food aspect of chocolate, which is something few, if any of the other good chocolate makers seem to be doing anything with. You asked what you could do to stay relevant, and while that is a question way over my head, the reason that the health food aspect has stuck with me is that I am on a keto diet right now. Keto is crazy popular, and keto and chocolate go well together–or at least they can if you are careful. Considering the nutritional challenges of keto, perhaps they should go together more often.

    Chocolate has definitely become a bigger part of my diet than it was before. I eat it for the occasional treat, but I also eat it because I have been having trouble keeping my electrolytes in balance. I eat a crap-ton of spinach & broccoli (no broccolate though. Not even remotely tempted) and even work kale (what was it Brian was saying about ‘healthy food should taste bad…’) into the mix. I started eating hemp again too. Despite eating way more good veg than I was before I went keto, I have frequently suffered from leg cramps . So, I supplement magnesium, put table salt and Potassium Chloride on nearly everything, and make sure to work in dairy kefir and other calcium sources. A lot of what I eat is actually pretty tasty (though I do tire of salads) but one of the bright spots in my diet is chocolate. I’ve been experimenting with chocolate fat bombs, and also just eating dark chocolate bars when I can. It is hard to get good, natural sources of magnesium, and so many other foods complicate magnesium absorption. So chocolate is becoming a daily thing for me.

    I was reminded during your interview of my thinking on sweeteners back before keto–if you’re going to sweeten, might as well use honey so you actually get some benefit from the calories. Since starting keto, I’ve been playing with alternative sweetener, and some have actually been good. The chocolate fat bomb recipe I’ve been playing with actually uses almond butter as the only sweet ingredient (1 part almond butter, 1 part melted coconut oil, 1 part cocoa powder) and its decent. With a hint of agave, its really tasty. I’m sure Brian would have something to say about my standards for “tasty.” I’ll leave that to those of you with more discerning palettes, but given what you are already doing, making some keto friendly products seems like a natural and easy shift for your chocolate. Keep the fat high, and the carbs low, and you are there, and dark chocolate is already in the right ballpark without changes to the recipe. A few tweaks and it could be an ideal part of the diet.

    –Peter G.

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