I first met, and started working with, Damion back in 2010 during the early days at Cacao Prieto in Red Hook, Brooklyn. Damion was the startup chocolate maker and confectioner there, and the company had roots in the Dominican Republic and used cocoa from the DR exclusively.
More recently he was the head chocolate maker at Kahkow – the chocolate arm of the Rizek family of the DR – in Williamsburg, Brooklyn.
Today we’ll be discussing Damion’s culinary training background, his experience working with Dominican Cocoa, and his experience working in very different production environments with many different kinds of machines and different scales of production.
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